Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy
Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy
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DOI：
10.1016/j.chemphyslip.2005.01.003
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发表时间：
2005-04-01
影响因子：
3.4
通讯作者：
Ayora-Cañada, MJ
中科院分区：
文献类型：
--
作者：
Muik, B;Lendl, B;Ayora-Cañada, MJ
傅里叶变换拉曼光谱已被用于研究脂肪氧化过程中发生的化学变化，在几种食用油。在160 ℃下加热加速了六种植物油的氧化降解。醛的形成被检测到，饱和以及α，β-不饱和醛可以确定与纯组分光谱的帮助。共轭双键系统的形成和异构化的顺式到反式双键中观察到的C=C拉伸区域，并发现遵循不同的油的不同模式。这些差异可能与脂肪酸组成有关。将某些拉曼谱带中随时间变化的强度变化与用于确定油中氧化程度的常规参数（如茴香胺值和K-270）进行比较，并显示出良好的相关性。(c)2005爱思唯尔爱尔兰有限公司保留所有权利。
Fourier transform Raman spectroscopy has been used to investigate the chemical changes taking place during lipid oxidation in several edible oils. Oxidative degradation of six vegetable oils was accelerated by heating at 160 degrees C. Formation of aldehydes was detected, and saturated as well as alpha,beta-unsaturated aldehydes could be identified with the help of pure component spectra. The formation of conjugated double bond systems and the isomerisation of cis to trans double bonds was observed in the C=C stretching region and found to follow a distinct pattern for the different oils. It was possible to associate these differences to the fatty acid composition. The time-dependent intensity changes in certain Raman bands were compared to conventional parameters used to determine the extent of oxidation in oils, such as anisidine value and K-270, and showed good correlation. (c) 2005 Elsevier Ireland Ltd. All rights reserved.