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INFRARED SPECTROSCOPIC DETERMINATION OF DEGREE OF UNSATURATION OF FATS AND OILS
Author(s) -
ARNOLD R. G.,
HARTUNG T. E.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02061.x
Subject(s) - absorbance , degree of unsaturation , iodine value , chemistry , infrared , infrared spectroscopy , analytical chemistry (journal) , absorption (acoustics) , iodine , chromatography , organic chemistry , materials science , optics , physics , composite material
SUMMARY– Infrared spectra of various fats and oils were determined. Ratios of absorbance at 3.3μ (olefinic C—H stretching band) to absorbance of other characteristic triglyceride absorption bands were calculated. Relationships between these ratios and unsaturation, as estimated by iodine value, were determined. Analyses of 25 fats and oils showed that the ratio of absorbance at 3.3μ to absorbance at 3.5μ (aliphatic C—H stretching band) and iodine value were linearly related and exhibited a correlation coefficient of 0.98. Estimation of degree of unsaturation of 19 additional fats and oils revealed an average deviation of ± 0.97 iodine value units or ± 1.12% between measured values and values calculated from infrared absorption patterns.