Fig. 4. Raman spectral characterization of lipids. (a) Average Raman spectra of the cholesterol (b), cholesteryl nonanoate (c), cholesteryl oleyl carbonate (d) and intralipid (no structure shown as mixed lipids). Protein albumin is also shown for reference. Spectra were acquired at 785 nm, with 1 s exposure and 10 accumulations at 175 mw; the average is performed over 10 separate spatial points.
