Khảo sát dầu thực phẩm và mỡ động vật bằng quang phổ hồng ngoại biến đổi Fourier. Mối quan hệ giữa thành phần và tần số của các dải cụ thể trong vùng vân tay
Tóm tắt
Từ khóa
Tài liệu tham khảo
Bernard J.L., 1980, IR Spectroscopy for Determination of Total Unsaturation, Indust. Res. Develop., 12, 81
Afran A., 1991, Analysis of the Degree of Unsaturation in Edible Oils by Fourier Transform‐Infrared/Attenuated Total Reflectance Spectroscopy, Spectroscopy, 6, 31
AOCS, 1989, Official and Tentative Methods of the American Oil Chemists' Society
International Union of Pure and Applied Chemistry, 1987, Standard Methods for the Analysis of Oil, Fats and Derivatives
Ismail A.A., 1993, Rapid Quantitative Determination of Free Fatty Acids in Fats and Oils by Fourier Transform Infrared Spectroscopy, Ibid., 70, 335
Voort F.R., 1994, The Determination of Peroxide Value by Fourier Transform Infrared Spectroscopy, Ibid., 71, 921
Voort F.R., 1995, A Rapid, Automated Method for the Determination of cis and trans Content of Fats and Oils by Fourier Transform Infrared Spectroscopy, Ibid., 72, 873
Safar M., 1994, Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance, Ibid., 71, 371
Ahmed F.A., 1987, Infrared and Ultraviolet Spectra of Some Lipids of Different Structures, Grasas Aceites, 37, 250
Guillén M.D. andN.Cabo Infrared Spectroscopy in the Study of Edible Oils and Fats J. Sci. Food Agric.in press 1997.
Silverstein R.M., 1974, Spectrometric Identification of Organic Compounds, 73
Günzler H., 1975, Eine Einführung, 142