Abstract
The objective of this study is to realise the successful species discrimination of meat and bone meals (MBMs) based on the complementarity of FT-IR and Raman spectra. The spectral variation of typical lipid profiles on FT-IR and Raman spectra of MBMs as well as the chemical structure-related principle of FT-IR and Raman spectroscopies related to lipid characteristics were investigated. Lipids from MBMs were separately collected by FT-IR and Raman spectroscopes, which illustrated both spectra (1800 ~ 900 cm−1) presented different typical lipid peaks. The combination of FT-IR and Raman spectra contributed to establish the more reliable and robust species discrimination model compared to single FT-IR or Raman spectra due to more detailed and integrated molecular vibration information. Degree of unsaturation and cis/trans fatty acid contents were considered the important chemical structure-related factors for ideal species discrimination. Complementation of FT-IR and Raman spectra performed synergistic enhancement to the species discrimination with diverse contributions.
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