کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1184834 963368 2011 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection – Fourier transform infrared spectroscopy
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection – Fourier transform infrared spectroscopy
چکیده انگلیسی

The contents of trans fatty acids in French fries served at the local food service retailers in Honolulu were determined by simple Fourier transform infrared (FTIR) spectroscopic technique without the pretreatment of fatty acid extraction. A horizontal attenuated total reflection (ATR) crystal made of zinc selenide (ZnSe) was used to obtain FTIR spectra of French fries with and without fatty acid extraction. Residual oil films obtained by pressing French fries directly on the ATR crystal surface without removal of any solid particles or air bubbles were scanned for the spectral measurement. The calibration set consisted of triolein (C18:1, 9-cis) and trielaidin (C18:1, 9-trans) mixed in varying ratios. All spectral data were averaged and converted into GRAMS format. The peak heights of each spectrum at 966 cm−1 were found to be linearly correlated with the contents of trans fatty acids in the validation set (n = 8, R2 = 0.9835). The developed calibration model was validated by comparing the results obtained from the ATR-FTIR with Mojonnier extraction and gas chromatography–mass spectrometry (GC–MS).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 125, Issue 3, 1 April 2011, Pages 1121–1125
نویسندگان
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