The aim of this study is the rapid detection of food pressed oils adulteration with their refined versions, using UV–Vis spectroscopy. The study investigates some common oil physico-chemical parameters such are: density, viscosity, refractive index, acid index, peroxide value, saponification index, to detect differences between cold pressed oils versus refined ones, for some food-grade oils found on Romanian market, as well as FT-IR spectroscopy and GC–MS analytical method, obtaining similar results to those presented in the literature data. The difference between some of the obtained results is not relevant for telling the cold-pressed oils from their refined version for adulteration investigation purpose. Colour analysis instead is a very good method to differentiate a cold pressed oil from a refined one. Taking this into account, the cold pressed oils and their refined versions were mixed in different proportions, and their colour properties were analyzed, obtaining linear dependences for a* and b* CIE L*a*b* parameters with cold pressed oil content in the mixture. Dependence equations were proposed.

本研究的目的是使用 UV-Vis 光谱快速检测食品压榨油掺假及其精制版本。该研究调查了一些常见的油理化参数，例如：密度、粘度、折光率、酸指数、过氧化值、皂化指数，以检测冷榨油与精炼油之间的差异，对于罗马尼亚市场上发现的一些食品级油，以及 FT-IR 光谱和 GC-MS 分析方法，获得与文献数据中提供的结果相似的结果。某些获得的结果之间的差异与将冷榨油与精制油的区别用于掺假调查目的无关。相反，颜色分析是区分冷榨油和精制油的一种很好的方法。考虑到这一点，a*和b * CIE L*a*b* 参数与混合物中冷榨油的含量。提出了依赖方程。