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Trans fatty acid determination in fats and margarine by fourier transform infrared spectroscopy using a disposable infrared card

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Journal of the American Oil Chemists' Society

Abstract

The use of a disposable polyethylene infrared (IR) card as a sample carrier for the quantitative determination of trans content of fats and oils and margarine by Fourier transform IR spectroscopy was investigated. Standards prepared by dissolving trielaidin in a zero-trans oil were used to develop partial least squares (PLS) calibrations for both the IR card and a 100-µm transmission flow cell. These calibrations were then used to predict a series of gas chromatographically-preanalyzed unknowns, the trans predictions obtained using the card being comparable to those obtained with the transmission flow cell. Somewhat improved performance could be obtained when the spectral data from the card were normalized to compensate for inherent variations in path length and variability in sample loading. Both IR methods tracked the gas chromatographic reference trans values very well. A series of margarine samples was also analyzed by the card method, producing results similar to those obtained using a flow cell. For the analysis of margarines, the card method has the advantage that the trans analysis can be performed directly on microwave melted emulsions because moisture is not retained on the card. Overall, the disposable IR card was shown to work well and has the benefit of allowing trans analyses to be carried out without requiring investment in a heated flow cell or attenuated total reflectance accessory.

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Authors and Affiliations

  1. McGill IR Group, Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,11 Lakeshore Rd., Box 187, H9X 3V9, Ste. Anne de Bellevue, Quebec, Canada

    Kangming Ma, F. R. van de Voort, J. Sedman & A. A. Ismail

Authors
  1. Kangming Ma
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  2. F. R. van de Voort
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  3. J. Sedman
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  4. A. A. Ismail
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Correspondence to F. R. van de Voort.

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Ma, K., van de Voort, F.R., Sedman, J. et al. Trans fatty acid determination in fats and margarine by fourier transform infrared spectroscopy using a disposable infrared card. J Amer Oil Chem Soc 76, 1399–1404 (1999). https://doi.org/10.1007/s11746-999-0175-3

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  • DOI: https://doi.org/10.1007/s11746-999-0175-3

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