FTIR spectroscopy of food systems

本申请涉及与继续开发用于分析食用油的傅立叶变换红外(FTIR)光谱方法相关的基础研究。申请人之前的工作已经推进了对油的定量FTIR分析，该方法正在从基础研究实验室过渡到食品质量控制实验室的实际应用，从而带来经济和环境效益。随着最近收购了一台集中红外、近红外和拉曼功能于一体的研究级光谱仪(由NSERC研究工具和设备赠款提供)，申请人能够进一步探索和开发用于油类分析的光谱方法。这项研究的一个主要重点将是开发快速、自动化和成本效益高的方法，食品行业可以使用这种方法来获得食品标签上脂肪所需的营养信息。这一方法还将帮助食品行业解决因担心反式脂肪对健康的影响而产生的新标签法规。此外，还将开发光谱技术来监测商业油炸过程中油中发生的复杂化学过程，因为这些变化会影响油炸食品的质量、安全性和保质期。这一探索性研究计划预计将产生不仅对食品工业而且对食品科学家、分析化学家和营养学家有价值的结果。它还将培训研究生，他们将获得独特的知识和专业知识，以及设计可行的战略来解决复杂分析问题的研究技能。因此，与过去一样，拟议的研究将有一个基本的重点，但最终目的是为食品行业面临的一些非常真实的分析问题提供实用的解决方案，这些问题也与加拿大消费者有关。

This application addresses fundamental research related to the continued development of Fourier transform infrared (FTIR) spectroscopic methods for the analysis of edible oils. Previous work by the applicant has advanced quantitative FTIR analyses of oils to the point where the methodology is making the transition from the basic research laboratory to practical application in food quality control laboratories, with attendant economic and environmental benefits. With the recent acquisition of a research-grade spectrometer combining mid-IR, near-IR, and Raman capabilities (courtesy of an NSERC Research Tools and Equipment Grant), the applicant is in a position to further explore and develop spectroscopic approaches to oil analysis. A major focus of this research will be the development of rapid, automated and cost-effective methodology that the food industry can employ to obtain the nutritional information required for fat on food labels. This methodology will also assist the food industry in addressing the new labeling regulations resulting from concerns about the health effects of trans fat. In addition, spectroscopic techniques will be developed to monitor the complex chemical processes taking place in oils during commercial frying, as these changes impact the quality, safety, and shelf life of fried foods. This exploratory research program is expected to yield results that will be of value not only to the food industry but also to food scientists, analytical chemists, and nutritionists. It will also train graduate students, who will acquire unique knowledge and expertise, as well as research skills for devising workable strategies to solve complex analytical problems. Thus, as in the past, the proposed research will have a fundamental focus, but one which is ultimately directed at delivering practical solutions to some very real analytical problems faced by the food industry, which are also relevant to Canadian consumers.