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.
|Journal||Applied Sciences (Switzerland)|
|State||Published - 1 Jul 2019|
- Edible vegetable oil
- Raman spectroscopy
- Relative intensity ratio
- Unsaturated fatty acid