CHARACTERIZATION OF EDIBLE OILS AND LARD BY FOURIER-TRANSFORM INFRARED-SPECTROSCOPY - RELATIONSHIPS BETWEEN COMPOSITION AND FREQUENCY OF CONCRETE BANDS IN THE FINGERPRINT REGION

Fourteen samples of edible oils and lard have been studied by means of Fourier transform infrared spectroscopy. The spectra were recorded fr om a film of pure oil or lard between two discs of KBr. The bands of t he spectra were assigned to different functional group vibrations. The frequencies of some bands have constant values, independent of the na ture of the sample. However, frequencies of other bands, some of them in the fingerprint region, depend greatly on the sample composition. E quations obtained from frequency of these bands and composition data a re valuable to predict the proportions of saturated, monounsaturated a nd polyunsaturated acyl groups in oils and lard.