Abstract

These studies make it clear that Raman spectroscopy can be employed as a powerful tool for investigating of materials. However, it is difficult to measure and analyse Biological, Chemical material because of fluorescence effects. The advantages of FT-Raman is reduction or elimination of fluorescence. Recently, these studies have discoved in some of fish fatty in which have linolenic (-3) fatty acid. It essential for human body. The effect of it on atheromatous and atherosclerotic lesions. Therefore, the purpose of this study is application of FT-Raman spectroscopy conbine quantum calculation to investigating -3 fatty acid in the food. It was found that these results of the calculation can explain peak at 1658 cm-1 of ν(C=C) stretching as a characteristis peak for analytic lionlenic (-3) fatty acid in the food.