QUANTITATIVE-ANALYSIS OF OILS AND FATS BY FOURIER-TRANSFORM RAMAN-SPECTROSCOPY

被引：127

作者：

SADEGHIJORABCHI, H

WILSON, RH

BELTON, PS

EDWARDSWEBB, JD

COXON, DT

机构：

[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND

[2] INST FOOD RES, READING RG2 9AT, ENGLAND

来源：

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY | 1991年 / 47卷 / 9-10期

关键词：

D O I：

10.1016/0584-8539(91)80236-C

中图分类号：

O433 [光谱学];

学科分类号：

0703 ; 070302 ;

摘要：

The rapid analysis of fats and oils is of great importance in the food industry. It is shown that Fourier transform Raman spectroscopy may be used for this purpose. Good quality spectra, free of fluorescence, may be obtained and the spectra may be interpreted in terms of changes in total unsaturation, cis/trans isomer ratios and the number of double bonds in the hydrocarbon chains. Quantitative analysis of total unsaturation and cis/trans is possible and offers considerable improvements in speed when compared with conventional methods.

引用

页码：1449 / 1458

页数：10

共 20 条

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