Fatty acid — Puncak serapan FTIR dan tugasan

Jawapan pantas

Fatty acid biasanya ditetapkan dengan mencari kelompok berulang puncak ciri dan bukan satu nombor tepat buku teks. Jadual di bawah menunjukkan di mana literatur paling kerap meletakkan kumpulan ini dalam FTIR, yang disusun mengikut bukti terkumpul.

Puncak FTIR ciri untuk Fatty acid

Menunjukkan 30 puncak terbaik disokong daripada 152 jumlah untuk Fatty acid.

Logik spektrum

Tugasan kumpulan berfungsi menjadi lebih yakin apabila beberapa jalur yang dijangkakan muncul bersama. Gunakan halaman ini untuk mencari puncak yang paling disokong, kemudian sahkan bahawa sampel yang sama menunjukkan corak yang koheren dan bukannya satu hit terpencil.

Penggunaan dunia sebenar

Halaman-halaman ini berguna untuk analisis bahan yang tidak diketahui, penjelasan puncak dalam laporan, penyelesaian masalah polimer, dan mengesahkan sama ada keluarga bahan calon adalah boleh dipercayai secara kimia.

Kesilapan biasa

• Menggunakan satu halaman kumpulan berfungsi sebagai keputusan bahan lengkap tanpa memeriksa spektrum yang lain.
• Dengan menganggap jalur yang paling kuat sentiasa menjadi yang paling diagnostik.
• Melupakan bahawa pemprosesan, bahan tambahan, penuaan, dan campuran boleh mengalihkan atau melebarkan puncak yang dijangkakan.

Nasihat pengesahan

Gunakan DSC, GC-MS, atau TGA apabila beberapa keluarga bahan berkongsi jalur yang serupa atau apabila kesan campuran menyebabkan tugasan FTIR tidak pasti.

Literatur di sebalik penetapan ini

• 3008 cm⁻¹ keyakinan 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 keyakinan 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 keyakinan 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 keyakinan 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 keyakinan 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 keyakinan 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 keyakinan 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 keyakinan 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