High-throughput quality monitoring of flaxseed oil using IR spectroscopy**

亚麻籽油因其含有丰富的a-亚麻酸(丙氨酸，omega-3脂肪酸)而在世界范围内越来越受欢迎。因此，亚麻籽油的质量控制至关重要。目前评价食用油质量的方法费时费力。作为一种快速、无损的分析工具，傅里叶变换红外光谱(FTIR)与多元统计分析相结合，是解决亚麻籽油质量控制中的技术挑战的一种有前途的候选方法。不列颠哥伦比亚省化学系和BG Health Group Inc.拟议的合作目标如下：1)应用FTIR光谱快速检测储存过程中以及加热前和加热后亚麻籽油的化学指纹；2)使用多元分析评估亚麻籽油的质量。美国油化学学会的官方滴定方法将用于测定亚麻油的游离脂肪酸和过氧化值，这两个参数是关系到亚麻油质量的两个最重要的参数。这些参考值将与FTIR光谱一起用于构建用于亚麻籽油快速表征的多变量分析模型。总体而言，光谱技术有可能减少评估亚麻籽油质量的成本和时间，并使加拿大的亚麻籽油行业受益。

Flaxseed oil is gaining popularity worldwide because of its rich contents of a-linolenic acid (ALA, omega-3 fatty acid). Quality control of flaxseed oil is therefore of paramount importance. Current methods for evaluating the quality of edible oils are time-consuming and labor-intensive. As a rapid and non-destructive analytical tool, Fourier transform infrared (FTIR) spectroscopy combined with multivariate statistical analysis is a promising candidate to address the technical challenges in the quality control of flaxseed oil. The objectives of the proposed collaboration between the Department of Chemistry in UBC and BG Health Group Inc. are as follows: 1) to apply FTIR spectroscopy for rapid detection of chemical fingerprints of flaxseed oils during storage as well as before and after heating; 2) to evaluate the quality of flaxseed oil using multivariate analysis. Official titration methods of the American Oils Chemists Society will be used to determinate the free fatty acid and peroxide values of flaxseed oil, which are the two most important parameters in relation to the quality of flaxseed oil. These reference values, along with the FTIR spectra, will be used to construct a multivariate analysis model for rapid characterization of flaxseed oils. Overall, the spectroscopic technique has the potential to reduce the cost and time for evaluating the quality of flaxseed oil and benefit the flaxseed oil industry in Canada.