Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy

Abstract

An improved Raman spectroscopic procedure for the determination of the total unsaturation in oils and fats using Fourier Transform Raman (FT‐Raman) spectroscopy is described. An important advantage of FT‐Raman for these samples is that the spectra are fluorescence‐free unlike dispersive Raman which often uses visible excitation. Samples can be analyzed without any pre‐treatment thus eliminating the need for dissolution in toxic solvents. The short acquisition time of FT‐Raman and the ease of application allowed for a rapid sample turnover.