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Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy
Author(s) -
SadeghiJorabchi H.,
Hendra P. J.,
Wilson R. H.,
Belton P. S.
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540752
Subject(s) - raman spectroscopy , degree of unsaturation , analytical chemistry (journal) , chemistry , fourier transform , fourier transform infrared spectroscopy , dissolution , spectroscopy , chromatography , optics , organic chemistry , physics , quantum mechanics
An improved Raman spectroscopic procedure for the determination of the total unsaturation in oils and fats using Fourier Transform Raman (FT‐Raman) spectroscopy is described. An important advantage of FT‐Raman for these samples is that the spectra are fluorescence‐free unlike dispersive Raman which often uses visible excitation. Samples can be analyzed without any pre‐treatment thus eliminating the need for dissolution in toxic solvents. The short acquisition time of FT‐Raman and the ease of application allowed for a rapid sample turnover.