Mid-Infrared Spectroscopy Analysis
摘要
The absorption bands in mid-infrared (MIR) spectroscopy correspond to the vibrational modes of specific functional groups, which make it very useful in the study of organic compounds. The positioning and intensity of the bands are related to several factors, including the concentration in a sample matrix. This enables MIR to be used for quantitative and qualitative applications for rapid food analysis and in-plant quality control. This laboratory exercise includes the determination of trans-fat content in commercial butter and margarine products by MIR, using a calibration curve and a developed chemometrics model (an R script is provided).