中国食品学报2011，Vol.11Issue(8)：154-158,5.
基于水平衰减全反射傅里叶变换红外光谱的食品中反式脂肪酸的测定
Determination of Trans Fatty Acids in Foods by Horizontal Attenuated Total Reflection Fourier Transform Infrared Spectroscopy
摘要
Abstract
Objective:A rapid method was developed to determine trans fatty acids in foods using horizontal attenuated total reflection fourier transform infrared spectroscopy. Methods: Negative second derivative Fourier transform infrared (-2D-HATR-FTIR) spectroscopy. The spectrum of trielaidin standard in the region from 1 050 cm-1 to 900 cm-' was collected by Fourier transform infrared spectroscopy with HATR accessory, followed a negative second derivative pattern was obtained. The characteristic absorption of the isolated double bonds of trans fatty acids (TFAs) was observed at 966 cm"1 in -2D-HATR-FTIR spectrum, calibration plot and regression equation of -2D-HATR-FTIR band heights versus TFAs was obtained, thus TFAs levels was quantified in according to Beer's law. Results:In experimental conditions, regression equation was obtained as (J'=3359.2A'-0.6175), with the correlation coefficient of 0.9997, the detection limit as 0.27%, the recovery of (78.06%~112.65%). The highest levels of TFAs in certain foods nearly reach 50%. Conclusion;A new rapid method was described and evaluated for quantitation of total TFAs in foods. The enhanced spectral features of a negative second derivative resolved issues that traditionally limited the sensitivity of the previous infrared methodology. Low levels of TFAs in foods can be rapidly determined with present method.关键词
反式脂肪酸/傅里叶变换红外光谱/水平衰减全反射/负二阶导数Key words
trans fatty acids/fourier transform infrared spectroscopy/horizontal attenuated total reflection/negative second derivative引用本文复制引用
陶健,蒋炜丽,丁太春,冯波,靳立新,程海芳..基于水平衰减全反射傅里叶变换红外光谱的食品中反式脂肪酸的测定[J].中国食品学报,2011,11(8):154-158,5.基金项目
国家质检总局科技计划项目(No.2010QK115) （No.2010QK115）
河南省科技攻关项目(No.082109006000) （No.082109006000）
