Method Of Nuclear Magnetic Resonance Spectroscopy For Studying Vegetable Fats Composition

The article deals with the use of the method of nuclear magnetic resonance spectroscopy to study the composition of vegetable fats. It has shown its effectiveness in biological research not only of pure substances, but also of mixtures of biologically active substances, such as biological fluids: blood plasma, gland tears, sweat, fat. Vegetable oils have long been used by humans. In the twentieth century, interest in them increased again due to a change in the economic vector in the production and consumption of vegetable fats. There has been an increase in the use of palm oil, displacing a number of other fats of both vegetable and animal origin. Vegetable oils contain different types of fatty acids. Of these, the group of polyunsaturated acids is an irreplaceable component of food, since it is not synthesized by the human body. The usefulness of this or that plant product depends on which fatty acids are the structural components of its oils. Comparison of the data of nuclear magnetic resonance spectroscopy, obtained as a result of the study with the iodine numbers of the studied oils, revealed a complete correspondence of the compared indicators. The described method allows to determine with high accuracy the relative content of double bonds in the composition of fatty acids, to determine the relative content of polyunsaturated fatty acids and ω-3 fatty acids.