期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2015
卷号：3
期号：1
页码：19-23
DOI：10.12691/ajfst-3-1-3
语种：English
出版社：Science and Education Publishing
摘要：The oxidative deterioration of soybean oil during intermittent heating associated with 190°C was monitored by transmission Fourier transform infrared spectroscopy in conjunction with partial least square approach. Transmission infrared spectroscopy was applied to attain better sensitivity using 200 µm KCl cell. The oxidation of unsaturated fatty acids, due to this, the formation of trans fatty acids occurred during heating at different interval of times from fresh to 12 hour at constant temperature of 190°C. The best regression at 0.999 was obtained for the determination of trans fats and there is an increased pattern of trans fatty acids in thermally oxidized soybean oil at temperature of 190°C. The result of the study shows that transmission infrared spectroscopy can be used as a fast and accurate method for the determination of trans fatty acids in the heated edible oils.
