Raman Spectroscopy Combined with Principal Component Analysis for the Identification of Corn Oil-Kerosene Blends

Corn oils are necessary to human health and vital biological functions and must be eaten regularly. Combining cooking oils with industrial oils in transport mediums leaves industrial oil residues in cooking oils. Prolonged intake of these substances may cause permanent health damage. The composition table of corn oils has been identified, but field analysis is difficult, making control and detection unfeasible. This work introduced a technique that calculates Raman spectra intensity with volume mixing ratio to categorize corn oil and kerosene volume mixing ratios (1:1-19:1) using a portable Raman device. The spectrum data showed oils with volume mixing ratios as low as 199:1. This study proposes a novel method for on-site kerosene residue detection in corn oils.