Determination of fatty acid composition of pork fat by Fourier transform infrared spectroscopy.
Determination of fatty acid composition of pork fat by Fourier transform infrared spectroscopy.
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傅里叶变换红外光谱法测定猪肉脂肪的脂肪酸组成
DOI：
10.1016/s0309-1740(01)00031-6
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发表时间：
2001
期刊：
影响因子：
7.1
通讯作者：
A.S Guillard
中科院分区：
文献类型：
--
作者：
A. Ripoche;A.S Guillard
猪油的脂肪酸组成决定了其加工质量。采用红外光谱法对猪背脂肪、胸脂肪、脂肪片和脂肪提取物进行了分析。建立了近红外和中红外ATR法测定脂肪提取物中脂肪酸含量的方法。80个背部和80个乳房样品的结果表明，红外光谱可以有效地估计脂肪提取物中SFA（饱和脂肪酸）、MUFA（单不饱和脂肪酸）、PUFA（多不饱和脂肪酸）、C16:0、C18:0、C18:1和C18:2的含量。MIR （ATR）的相关系数（R2）分别为0.91和0.98，NIR（透射率）的相关系数（R2）分别为0.85和0.96。通过近红外直接测量脂肪片可以预测SFA、PUFA、C18:1和C18:2，尽管相关系数不太好；0.69 - -0.79。然而，这种方法比其他技术更容易、更快，而且足够准确，可以区分由标准视觉和纹理分类分离的脂肪样本。测量可在1分钟内完成。
The fatty acid composition of pork fat determines its processing quality. FTIR spectroscopic methods were evaluated on pork back and breast fat, directly on fat slices and on the fat extracts. Near infrared transmission and middle infrared using an ATR method were developed to determine the fatty acid content in the fat extracts. The results obtained with 80 back and 80 breast samples showed the validity of infrared spectroscopy to estimate SFA (saturated fatty acids), MUFA (monounsaturated fatty acids), PUFA (polyunsaturated fatty acids), C16:0, C18:0, C18:1 and C18:2 contents in fat extracts. Correlation coefficients (R2) were around 0.91 and 0.98 for MIR (ATR) and around 0.85 and 0.96 for NIR (transmission). Direct measurements on fat slices by NIR predicted SFA, PUFA, C18:1 and C18:2, although the coefficient correlations were less good; 0.69–0.79. This method though, is easier and faster than other techniques and is accurate enough to discriminate fat samples separated by standard visual and texture classification. Measurements could be made in 1 min.
影响因子：
6.5
作者：
W. R. Morrison;L. Smith
通讯作者：
W. R. Morrison;L. Smith