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

亚麻籽油因其富含α-亚麻酸（ALA，omega-3脂肪酸）而在全球范围内越来越受欢迎。因此，亚麻籽油的质量控制至关重要。目前用于评价食用油质量的方法是耗时和劳动密集型的。傅里叶变换红外光谱（FTIR）作为一种快速、无损的分析工具，结合多元统计分析，有望解决亚麻籽油质量控制中的技术难题。UBC化学系和BG健康集团公司之间拟议合作的目标。如下所示：1）应用傅立叶变换红外光谱法快速检测亚麻籽油在储存过程中以及加热前后的化学指纹图谱; 2）使用多变量分析来评价亚麻籽油的质量。美国油脂化学家协会的官方滴定方法将用于测定亚麻籽油的游离脂肪酸和过氧化值，这是与亚麻籽油质量相关的两个最重要的参数。这些参考值，沿着的FTIR光谱，将被用来构建一个多变量分析模型，用于快速表征亚麻籽油。总的来说，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工业受益。

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.