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Characterization and Identification of Triglycerides by Infrared Spectroscopy

✍ Scribed by De Ruig, W. G. ;Dijkstra, G.

Publisher
John Wiley and Sons
Year
1975
Weight
541 KB
Volume
77
Category
Article
ISSN
0931-5985

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✦ Synopsis

Abstract

Infrared spectroscopy can be a more powerful tool for fat analysis as is generally thought. Infrared spectra of solid triglycerides, unlike spectra of fats in the liquid form or in solutions, can namely give information about the following items: crystallization form, chain length of the fatty acid moieties, isomeric form, unsaturated fatty acid moieties, cis or trans unsaturation, and position of double bonds. This is illustrated by some examples. Almost all bands have been assigned, even in the fingerprint region. To understand the observed phenomena, the new concept β€˜diathesis’ has been used with success.

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