In this article, Raman spectroscopy has been utilized for the first time to characterize pure canola oil samples extracted directly from its seeds through cold press and chemical method and six commercial oil brands. Raman spectra were acquired directly from oil samples by using laser at 785 nm to investigate their valuable ingredients. It has been observed that Raman bands evolving at 1156 and 1525 cm⁻¹ represent beta-carotene, which are present in pure canola oil samples and absolutely absent in commercial brands. Furthermore, the effect of temperature on the molecular composition of pure and commercial oil brands has been investigated by heating individual samples at the temperatures of 100, 110, 120, 130, 150, 160, 170, 180, and 200 °C, each for 30 min. It has been found that pure canola oil retains beta-carotene and other valuable fatty acids until heated up to 150 °C; however, it showed a trend of thermal oxidation at all temperatures, whereas, in commercial brands, heating does not induce much spectral variations, which might be due to already treated with high temperatures during refining processes. Statistical analysis has been performed through principal component analysis (PCA) to produce classification among oil samples based on their minute spectral variations.

在本文中，拉曼光谱法首次用于表征通过冷压和化学方法以及六个商业石油品牌直接从其种子中提取的纯菜籽油样品。拉曼光谱是使用785 nm激光直接从油样中获取的，以研究其有价值的成分。已经观察到拉曼带在1156和1525 cm ^-1处演化。代表β-胡萝卜素，存在于纯菜籽油样品中，商业品牌中绝对不存在。此外，已经通过在100、110、120、130、150、150、160、170、180和200°C的温度下加热各个样品来研究温度对纯和商用油品牌分子组成的影响。 30分钟。已经发现，纯菜籽油在加热到150°C之前会保留β-胡萝卜素和其他有价值的脂肪酸。但是，它在所有温度下都表现出热氧化的趋势，而在商业品牌中，加热不会引起太多光谱变化，这可能是由于精炼过程中已经经过高温处理。