Fatty acid — picos de absorción FTIR y asignaciones

Respuesta rápida

Fatty acid se asigna generalmente buscando un grupo recurrente de picos característicos en lugar de un número exacto de libro de texto. La siguiente tabla muestra dónde la literatura coloca con mayor frecuencia este grupo en FTIR, clasificado por evidencia acumulada.

Picos FTIR característicos para Fatty acid

Mostrando los 30 picos mejor respaldados de 152 totales para Fatty acid.

Lógica de espectro

Una asignación de grupo funcional se vuelve más confiable cuando varias bandas esperadas aparecen juntas. Use esta página para encontrar los picos con mayor soporte, luego confirme que la misma muestra exhibe un patrón coherente en lugar de un solo acierto aislado.

Uso en el mundo real

Estas páginas son útiles para el análisis de materiales desconocidos, la explicación de picos en informes, la resolución de problemas de polímeros y la verificación de si una familia de materiales candidata es químicamente plausible.

Errores comunes

• Usar una página de grupo funcional como veredicto completo del material sin verificar el resto del espectro.
• Asumiendo que la banda más fuerte es siempre la más diagnóstica.
• Olvidar que el procesamiento, los aditivos, el envejecimiento y las mezclas pueden desplazar o ensanchar los picos esperados.

Consejo de verificación

Utilice DSC, GC-MS o TGA cuando varias familias de materiales compartan bandas similares o cuando los efectos de mezcla hagan incierta la asignación de FTIR.

Literatura detrás de estas asignaciones

• 3008 cm⁻¹ confianza 1,0

  “cm-1 absence of the vibration 3008 could be attributed to potential peroxidation of the U unsaturation of fatty acids as the worm ages.”

  Fourier transform infrared microspectroscopy detects biochemical changes during C. elegans lifespan DOI: 10.1016/j.vibspec.2019.04.005
• 1708 cm⁻¹ confianza 1,0

  “For free fatty acid (FFA) quantification, C=O cm-1 the band at 1708 was used, corresponding to the carboxylic acid, whereas for fatty acid cm-1 C=O methyl ester (FAME) quantification, the peak corresponding to at 1746 was considered, which”

  Monitoring Enzymatic Hydroesterification of Low-Cost Feedstocks by Fourier Transform InfraRed Spectroscopy DOI: 10.3390/catal9060535
• 990 cm⁻¹ confianza 1,0

  “different trans fatty acid contents and the other is to integrate 966cm(cid:2)1 945cm(cid:2)1 the area under band between 990 and limits.”

  Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection – Fourier transform infrared spectroscopy DOI: 10.1016/j.foodchem.2010.09.078
• 1749 cm⁻¹ confianza 1,0

  “(2004), this peak represents 1749cm(cid:1)1, impurities such as wax and pectin which contains carwhich indicates free fatty acids and cutin (COO(cid:1) esterified boxylate present in wax and free and carboxylic groups ) functional groups an”

  The removal of impurities from gray cotton fabric by atmospheric pressure plasma treatment and its characterization using ATR-FTIR spectroscopy DOI: 10.1080/00405000.2013.827900
• 1560 cm⁻¹ confianza 1,0

  “Findings COOcm-1 At low fatty acids concentration, the asymmetric stretching vibration of peaks at 1560 while, at higher concentration, this infrared band converts into a doublet peaking at 1535 and cm-1.”

  Adsorption mechanisms of fatty acids on fluorite unraveled by infrared spectroscopy and first-principles calculations DOI: 10.1016/j.jcis.2020.09.062
• 2015 cm⁻¹ confianza 1,0

  “Earlier 3 band of free amino acids.A broad band with the maxima at around 1698 researchers reported that the amorphous materials are unstable if stored - 1 and 1636 cm related to the bending vibrations of -OH from water at temperature close”

  Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder DOI: 10.1016/j.carpta.2021.100040
• 1126 cm⁻¹ confianza 1,0

  “The peaks at 1126 band at obvious in lard, beef, and mutton fat spectra, while were small in increase in saturated fatty acid content.”

  Comparison and chemical structure-related basis of species discrimination of animal fats by Raman spectroscopy using near-infrared and visible excitation lasers DOI: 10.1016/j.lwt.2020.110105
• 3006 cm⁻¹ confianza 1,0

  “182 cm-1 The weak signal at 3006 correspond to =C-H stretching groups of cis-unsaturated 183 fatty acid which gradually reduced with the order of poultry, porcine, ovine and bovine 184 MBMs (Koca et al., 2010).”

  Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles DOI: 10.1016/j.foodchem.2020.128754