DETERMINATION OF THE TOTAL UNSATURATION IN OILS AND MARGARINES BY FOURIER-TRANSFORM RAMAN-SPECTROSCOPY

被引：107

作者：

SADEGHIJORABCHI, H

HENDRA, PJ

WILSON, RH

BELTON, PS

机构：

[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND

[2] UNIV SOUTHAMPTON, DEPT CHEM, SOUTHAMPTON SO9 5NH, HANTS, ENGLAND

[3] UNIV E ANGLIA, SCH CHEM SCI, NORWICH NR4 7TJ, NORFOLK, ENGLAND

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1990年 / 67卷 / 08期

关键词：

Dispersive Raman; fluorescence; FT-IR; FT-Raman; iodine value; unsaturation;

D O I：

10.1007/BF02540752

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. © 1990 AOCS Press.

引用

页码：483 / 486

页数：4

共 26 条

[1] MEASURING UNSATURATION IN MILKFAT AND OTHER OILS BY DIFFERENTIAL INFRARED SPECTROSCOPY [J].