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Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy.
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy ( IF 4.3 ) Pub Date : 2019-06-24 , DOI: 10.1016/j.saa.2019.117311 Naveed Ahmad 1 , M Saleem 2
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy ( IF 4.3 ) Pub Date : 2019-06-24 , DOI: 10.1016/j.saa.2019.117311 Naveed Ahmad 1 , M Saleem 2
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In this study, the potential of Raman spectroscopy has been utilized to characterize the methods direct cream (DC), milk butter (MB) and milk skin (MS) used for the extraction of desi ghee from buffalo and cow milk. Raman spectra from six types of ghee samples extracted by above methods were acquired using two laser wavelengths of 532 and 785 nm. The Raman spectra of cow ghee revealed that it contains three bands of beta-carotene at 1005, 1156 and 1520 cm-1 which differentiated it from buffalo ghee. To highlight small spectral differences, statistical analysis through principal component analysis (PCA) has been performed on the Raman spectra of ghee samples to reach subsequent conclusion. Based on the variations in molecular composition of cow ghee samples, it has been found that DC method retain relatively higher concentration of beta-carotene and MB method contain higher concentration of conjugated linoleic acid (CLA) and fatty acids than MS method. Similarly, DC & MS methods were found best for retaining relatively higher concentration of CLA and fatty acids in buffalo ghee as compared to MB method which retains relatively higher concentration of fatty acids.
中文翻译：
使用拉曼光谱从不同提取方法获得的酥油的特征分析。
在这项研究中，拉曼光谱的潜力已被用于表征从水牛和牛奶中提取脱脂酥油的直接奶油（DC），牛奶黄油（MB）和牛奶皮肤（MS）的方法。使用两种波长分别为532和785 nm的激光，通过上述方法提取的六种酥油样品的拉曼光谱。牛油酥油的拉曼光谱显示，它在1005、1156和1520 cm-1处包含3条β-胡萝卜素带，这使其与水牛酥油区分开来。为了突出较小的光谱差异，已通过对酥油样品的拉曼光谱进行了主成分分析（PCA）的统计分析，以得出后续结论。根据牛酥油样品分子组成的变化，已经发现，DC法保留了相对较高浓度的β-胡萝卜素，MB法包含的浓度高于MS法。类似地，与保留相对较高脂肪酸浓度的MB方法相比，发现DC＆MS方法最适合保留水牛酥油中相对较高的CLA和脂肪酸浓度。
更新日期：2019-06-24
中文翻译：
使用拉曼光谱从不同提取方法获得的酥油的特征分析。
在这项研究中，拉曼光谱的潜力已被用于表征从水牛和牛奶中提取脱脂酥油的直接奶油（DC），牛奶黄油（MB）和牛奶皮肤（MS）的方法。使用两种波长分别为532和785 nm的激光，通过上述方法提取的六种酥油样品的拉曼光谱。牛油酥油的拉曼光谱显示，它在1005、1156和1520 cm-1处包含3条β-胡萝卜素带，这使其与水牛酥油区分开来。为了突出较小的光谱差异，已通过对酥油样品的拉曼光谱进行了主成分分析（PCA）的统计分析，以得出后续结论。根据牛酥油样品分子组成的变化，已经发现，DC法保留了相对较高浓度的β-胡萝卜素，MB法包含的浓度高于MS法。类似地，与保留相对较高脂肪酸浓度的MB方法相比，发现DC＆MS方法最适合保留水牛酥油中相对较高的CLA和脂肪酸浓度。
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