Edible oils are studied to analyze their reaction kinetics during oxidation and predict shelf life at ambient temperature. Rapeseed oil (RO), soybean oil (SO), linseed oil (LO), and peanut oil (PO) are detected via Fourier transform infrared spectroscopy with a mesh cell as spectral acquisition accessory. The reaction kinetics of ROOH bonds, C═O bonds, trans double bonds (TDBs), and carbon chain skeletons (CCSs) are determined by absorbance changes in their characteristic absorption peaks. Prediction models for shelf life based on various characteristic absorption peaks are converted via the reaction kinetics equations of the oils. Results show that first‐order reaction kinetics are used to describe absorbance changes of ROOH bonds in PO, SO, and LO, while zero‐order reaction kinetics are used to describe the absorbance changes in RO. Both C═O bonds and CCS absorbance changes in the four oils satisfy first‐order reaction kinetics. TDBs absorbance changes in PO, SO, and LO are in accordance with zero‐order reaction kinetics. The regression equations of reaction kinetics exhibit good fitting degree (coefficient of determination, R² > 0.9000) and statistical significance (p < 0.001), indicating that the proposed method can be used to analyze the reaction kinetics of oil oxidation and predict shelf life.

中文翻译：

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FTIR光谱法分析常温下食用油氧化的反应动力学

对食用油进行了研究，以分析其在氧化过程中的反应动力学并预测环境温度下的货架期。菜籽油（RO），大豆油（SO），亚麻籽油（LO）和花生油（PO）通过网状细胞作为光谱采集附件的傅立叶变换红外光谱法进行检测。ROOH键，C═O键，反式的反应动力学双键（TDB）和碳链骨架（CCS）由其特征吸收峰的吸光度变化确定。通过各种油的反应动力学方程式，转换了基于各种特征吸收峰的货架期预测模型。结果表明，一级反应动力学用于描述PO，SO和LO中ROOH键的吸光度变化，而零级反应动力学用于描述RO的吸光度变化。四种油中的C═O键和CCS吸光度变化均满足一级反应动力学。TDB在PO，SO和LO中的吸光度变化符合零级反应动力学。反应动力学的回归方程显示出良好的拟合度（测定系数，R ² > 0.9000）和统计显着性（p  <0.001），表明该方法可用于分析油氧化的反应动力学并预测保质期。