Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy.
Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy.
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DOI：
10.1016/j.foodchem.2015.09.043
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发表时间：
2016-04
期刊：
影响因子：
8.8
通讯作者：
M. Motoyama;Masahiro Ando;K. Sasaki;I. Nakajima;K. Chikuni;K. Aikawa;H. Hamaguchi
中科院分区：
文献类型：
--
作者：
M. Motoyama;Masahiro Ando;K. Sasaki;I. Nakajima;K. Chikuni;K. Aikawa;H. Hamaguchi
脂肪的结晶状态，即，结晶度和晶体多晶型类型强烈影响它们在脂肪基食品中的物理性质。因此，脂肪结晶状态的成像一直是持久感兴趣的主题，但是常规技术不能同时成像结晶度和多晶型类型。本文展示了一种新的技术，使用拉曼显微光谱同时成像的结晶度和多晶型的脂肪。通过分析几个关键的拉曼谱带，定量显示了模型脂肪（猪脂肪组织）中的结晶度和β′晶体多晶型，这有助于脂肪基食品的硬度。通过使用多元曲线分辨率交替最小二乘法分析拉曼光谱的整个指纹区域，成功地成像了通常导致食品变质的β晶体多晶型物的出现。结果表明，脂肪的结晶状态可以在分子水平上进行无损可视化和原位分析，而无需费力的样品预处理。
The crystalline states of fats,i.e., the crystallinity and crystal polymorphic types, strongly influence their physical properties in fat-based foods. Imaging of fat crystalline states has thus been a subject of abiding interest, but conventional techniques cannot image crystallinity and polymorphic types all at once. This article demonstrates a new technique using Raman microspectroscopy for simultaneously imaging the crystallinity and polymorphic types of fats. The crystallinity and β′ crystal polymorph, which contribute to the hardness of fat-based food products, were quantitatively visualized in a model fat (porcine adipose tissue) by analyzing several key Raman bands. The emergence of the β crystal polymorph, which generally results in food product deterioration, was successfully imaged by analyzing the whole fingerprint regions of Raman spectra using multivariate curve resolution alternating least squares analysis. The results demonstrate that the crystalline states of fats can be nondestructively visualized and analyzed at the molecular level,in situ, without laborious sample pretreatments.