Real-time monitoring of the hydrolysis of vegetable oils loaded in silica colloidal crystal films with lipase by optical interferometry.

Different vegetable oils have different nutritional components, especially in terms of the composition of their fatty acids, which can only be reflected after entering the human body. Therefore, when judging their health value and identifying high-quality vegetable oils, in addition to the analysis of their ingredients, tracking their hydrolysis process in the human body is a very important aspect. However, most identification methods or simulated digestion studies fail to achieve this. In this paper, we applied ordered porous layer interferometry (OPLI) for the real-time monitoring of optical thickness changes (ΔOT) to track the hydrolysis process of four kinds of vegetable oil. Further, this study can obtain precise data (the initial rate and degree of hydrolysis) to provide more information on the hydrolysis ability of different vegetable oils and give references for their nutritional and functional evaluation. In addition, it provides more possibilities for the adulteration identification and bioavailability analysis of vegetable oils.