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Method and apparatus for detecting hydrocarbon oxidation

  • US 5,712,165 A
  • Filed: 08/22/1994
  • Issued: 01/27/1998
  • Est. Priority Date: 08/22/1994
  • Status: Expired due to Fees
First Claim
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1. A method for determining the oxidation state unsaturated fatty acids or long-chain hydrocarbons in a food sample by Raman spectroscopy, comprising the steps of:

  • (i) irradiating the food sample with electromagnetic radiation at a plurality of wavelengths including a reference wavelength and a sample wavelength, wherein the sample wavelength is an infrared wavelength and absorption of light at the sample wavelength varies with the state of oxidation of unsaturated fatty acids or hydrocarbons in the food sample, and the reference wavelength is sufficiently removed from the sample wavelength so that absorption of light at the reference wavelength is substantially insensitive to the concentration of oxidized unsaturated fatty acids or long-chain hydrocarbons;

    (ii) optically detecting radiation absorbed or scattered by the food sample at each of the sample and reference wavelengths, wherein the spectrophotometric detection of radiation absorbed or scattered by the sample is performed using Raman spectroscopy;

    (iii) determining the ratio of absorbance at the sample wavelength to the absorbance at the reference wavelength;

    (iv) comparing the ratio to a predetermined value from a control specimen to determine the oxidation state of unsaturated fatty acids or long-chain hydrocarbons in the food sample by Raman spectroscopy.

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