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| Trans fatty acids (TFAs), a type of unsaturated fatty acids that have been widely used in the food industry, have drawn considerable attention recently since consumption of TFAs significantly increased the risk of coronary heart disease, diabetes, etc. Thus, efficient and reliable detection methods for TFAs are of great importance both in industrial applications and for research purposes. In this paper, we developed a rapid and pretreatment-free quantification approach for TFA in oils using Raman spectroscopy together with some chemometric methods. The results show that the concentration of TFA in various oils can be well predicted based on the Raman spectral features in the region of 1640 - 1680 cm-1 (characteristic to C=C stretching modes), yielding a root mean square error of prediction (RMSEP) equal to 0.47%. Furthermore, in order to understand heat-induced formation of TFA during food preparation, we investigated the TFA's concentrations of the oil heated under different temperatures based on the above predication model. The result indicates its concentration increased sharply when the heating temperature exceeded 169 ℃. All these results suggest that Raman spectroscopy is a promising tool for quantification of TFAs, offering the benefit of avoiding time-consuming, costly, sample pretreatments and laborious chemical analysis. |
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| Keywords:trans fatty acid, Raman spectroscopy, edible oil, quantification |
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