Advanced Quantification of Trans Fatty Acids in Biscuits Using Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FT-IR-ATR)

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-09-25 DOI:10.1007/s12161-024-02689-4

Júlia Gonçalves Mayer, Carolina Palma Diniz Rosas, Gustavo Luis de Paiva Anciens Ramos, Josiane Roberto Domingues, Kátia Gomes de Lima Araújo

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Abstract

The aim of the present study was to investigate the feasibility and applicability of Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (FT-IR-ATR) techniques, without extraction, with prior extraction of fat and after hydrolysis and methylation, to fatty acid methyl esters (FAME) to evaluate the content of trans fatty acids (TFA) in filled biscuits and to compare the results obtained with those obtained when elaidic acid was determined by the GC–MS technique. Eight commercial brands of chocolate filled biscuits and one package of hydrogenated vegetable fat were selected to be used as secondary standards by FT-IR-ATR. The presence of TFA was identified by FT-IR-ATR by visualization of the band at 966 cm⁻¹. No significant differences were found between the concentrations of TFA determined by the three methods tested. The study indicated that the FT-IR-ATR technique, when used to analyze the lipid extract and the samples in the form of FAME, is suitable for estimating the TFA content in chocolate filled biscuits.

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利用傅立叶变换红外光谱与衰减全反射 (FT-IR-ATR) 对饼干中的反式脂肪酸进行高级定量分析

本研究的目的是调查衰减全反射傅立叶变换红外光谱法（FT-IR-ATR）技术的可行性和适用性，在不提取、预先提取脂肪以及水解和甲基化之后，用脂肪酸甲酯（FAME）来评估灌装饼干中反式脂肪酸（TFA）的含量，并将所得结果与用气相色谱-质谱法（GC-MS）测定麦饭石酸时所得结果进行比较。FT-IR-ATR 选取了 8 种商业品牌的巧克力馅饼干和 1 包氢化植物脂肪作为二级标准。通过傅立叶变换红外-原子吸收光谱（FT-IR-ATR）对 966 cm-1 波段的观察，确定了反式脂肪酸的存在。通过三种测试方法测定的反式脂肪酸浓度之间没有发现明显差异。研究表明，FT-IR-ATR 技术在用于分析脂质提取物和以 FAME 形式存在的样品时，适用于估算巧克力馅饼干中的反式脂肪酸含量。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.