[Zurück]

B. Muik, B. Lendl, A. Molina Díaz, M.J. Ayora-Cañada:
"Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy";
Chemistry and Physics of Lipids, 134 (2005), S. 173 - 182.

Fourier transform Raman spectroscopy has been used to investigate the chem. changes taking place during lipid oxidn. in several edible oils. Oxidative degrdn. of six vegetable oils was accelerated by heating at 160°. Formation of aldehydes was detected, and satd. as well as a,b-unsatd. aldehydes could be identified with the help of pure component spectra. The formation of conjugated double bond systems and the isomerization of cis to trans double bonds was obsd. in the C=C stretching region and found to follow a distinct pattern for the different oils. It was possible to assoc. these differences to the fatty acid compn. The time-dependent intensity changes in certain Raman bands were compared to conventional parameters used to det. the extent of oxidn. in oils, such as anisidine value and K270, and showed good correlation.

http://aleph.ub.tuwien.ac.at/F?base=tuw01&func=find-c&ccl_term=AC05937121

http://publik.tuwien.ac.at/files/pub-tch_4952.pdf