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Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

1
Hubei Key Laboratory of Optical Information and Pattern Recognition, Wuhan Institute of Technology, Wuhan 430205, China
2
Department of Physics, Ewha Womans University, Seoul 03760, Korea
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2019, 9(14), 2807; https://doi.org/10.3390/app9142807
Received: 10 June 2019 / Revised: 9 July 2019 / Accepted: 10 July 2019 / Published: 13 July 2019
(This article belongs to the Section Chemistry)
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Abstract

Raman spectroscopy has been applied to study unsaturated fatty acid in edible vegetable oils. The relative intensity ratio of characteristic vibrational bands has been investigated as a function of the content of totally unsaturated fatty acid, polyunsaturated fatty acid, and monounsaturated fatty acid. The results suggest the intensity ratio of 1655 cm−1 to 1440 cm−1 or 1265 cm−1 to 1300 cm−1, i.e., a characteristic vibrational band correlated with carbon-carbon double bond in acid chain to a vibrational band not correlated with double bond, could be applied for preliminary analysis of the content of polyunsaturated fatty acid or monounsaturated fatty acid, but cannot be used to analyze the content of total unsaturated fatty acid. Additionally, two-dimensional correlation spectroscopy (2DCOS) has been performed on the content dependent Raman spectra. The 2DCOS result is consistent with that by Raman spectroscopy. View Full-Text
Keywords: unsaturated fatty acid; edible vegetable oil; Raman spectroscopy; relative intensity ratio; 2DCOS unsaturated fatty acid; edible vegetable oil; Raman spectroscopy; relative intensity ratio; 2DCOS
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Qiu, J.; Hou, H.-Y.; Huyen, N.T.; Yang, I.-S.; Chen, X.-B. Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils. Appl. Sci. 2019, 9, 2807.

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