extraction; vegetable raw materials; soybean oil; rapeseed oil; IR spectroscopy

Determination of qualitative characteristics of soybean and rapeseed oil by infrared spectroscopy

The article presents results of the study of soybean and rapeseed vegetable oils’ qualitative composition dependence on the degree of raw materials grinding obtained by extraction in a stationary layer in a Soxhlet apparatus using methylene chloride as a solvent. A number of experiments were performed to determine the optical properties of oil by infrared spectroscopy. The absorption spectra for different oil samples are present in the article. The obtained results were compared with previous refractometric and UV-Vis spectroscopy studies.