Abstract

In 2015, the US Food and Drug Administration passed a ban on the “generally recognized as safe” status of partially hydrogenated oils (PHOs), and in June 2018, PHOs were prohibited from being used. Our objective was to develop a predictive model to quantify trans-fat concentrations in bakery and snacks products using a portable mid-infrared (MIR) spectrometer. The approach was tested using 24 calibration standards (consisting of trielaidin in triolein and tripalmitin) and 87 bakery and snack products ranging from ND to 65% trans-fat. The fat was extracted by grinding products into powders and extracting the fat using petroleum ether. Gas Chromatography (AOCS Cd 14c-94) was used to determine the fatty acid profile and trans-fat content. Spectra were acquired by directly placing the fat (200 μL) onto the heated (65 ± 1°C) 5–reflection ZnSe crystal of a portable MIR spectrometer. Partial least squares regression (PLSR) models were developed using the calibration standards and extracted fats spectra targeting the signal of the C–H out-of-plane deformation band at 966 cm⁻¹. Best model performances were obtained using the spectra of the extracted fat from bakery and snack products with the standard error of prediction of 0.5 g of trans-fats per 100 g of fat. We found that 25% of products labeled as zero trans-fat/serving did not comply with the maximum tolerance levels based on GC-FAME analysis. Portable FTIR devices operating in attenuated total reflection (ATR) mode can provide the food industry and government food inspectors with rapid, accurate, and high throughput measurements for routine screening to facilitate regulatory compliance.

中文翻译：

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中红外便携式光谱仪在快速测定快餐食品和烘焙产品脂质提取物中反式脂肪酸含量中的应用

抽象的

2015年，美国食品和药物管理局通过了关于部分氢化油（PHO）的“一般公认安全”状态的禁令，并于2018年6月禁止使用PHO。我们的目标是建立一个预测模型，使用便携式中红外（MIR）光谱仪对烘焙食品和零食产品中的反式脂肪含量进行定量。使用24种校准标准品（由三油精和三棕榈精中的trieladin组成）和87种烘焙食品和零食产品（从ND到65％反式脂肪）测试了该方法。通过将产品研磨成粉末并使用石油醚提取脂肪来提取脂肪。气相色谱法（AOCS Cd 14c-94）用于测定脂肪酸谱和反式脂肪内容。通过将脂肪（200μL）直接放在便携式MIR光谱仪的加热（65±1°C）5反射ZnSe晶体上获得光谱。使用校准标准品开发了偏最小二乘回归（PLSR）模型，并针对966 cm ^-1处C–H面外变形带的信号提取了脂肪光谱。使用从烘焙食品和零食产品中提取的脂肪的光谱获得最佳模型性能，其标准误差预测为每100 g脂肪0.5 g反式脂肪。我们发现25％的产品被标记为零跨度-脂肪/食用不符合基于GC-FAME分析的最大耐受水平。以衰减全反射（ATR）模式运行的便携式FTIR设备可以为食品工业和政府食品检验人员提供快速，准确和高通量的测量结果，以进行常规筛查，以促进法规遵从性。