Premium
Determination of Low Level Trans Unsaturation in Fats by Fourier Transform Infrared Spectroscopy
Author(s) -
ULBERTH FRANZ,
HAIDER HANSJÖRG
Publication year - 1992
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.1365-2621.1992.tb06879.x
Subject(s) - degree of unsaturation , fourier transform infrared spectroscopy , chemistry , infrared , spectroscopy , fourier transform , infrared spectroscopy , analytical chemistry (journal) , chromatography , organic chemistry , mathematics , chemical engineering , optics , mathematical analysis , physics , quantum mechanics , engineering
Fourier Transform infrared spectroscopy (FTIR) was an excellent tool for rapid determination of trans unsaturation in edible fats. Methyl esters were determined as a neat solution, thereby avoiding cumbersome weighing operations and handling of CS 2 . The method was calibrated by gravimetrically prepared mixtures of methyl elaidat in methyl esters of a trans fatty acid (TFA) free soy oil. In contrast to TFA concentrations > 10%, which could be determined easily by the classic baseline technique, low TFA values were only quantifiable (with high accuracy) after a computer‐assisted spectral subtraction procedure.