Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration
Küçük Resim Yok
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
There is a continual need for development of rapid methods that meet or exceed the detection levels of currently available analytical methods for authentication of food products. The objective of this study was to evaluate temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy combined with multivariate analysis as a simple and rapid method for the determination of butter adulteration as a dairy food system. Commercial samples of butter fat were adulterated with margarine fat at levels ranging from 0% to 100% (v/v). Partial least square regression (PLSR) models gave standard error of cross-validation (SECV) of <1.2% (v/v) and correlation coefficients (r)>0.99. Excellent predicting capabilities were obtained using an external validation set consisting of butter adulterated with margarines at ratios of 2.5%, 13%, and 45%. We have demonstrated the feasibility of a temperature-controlled ATR-MIR spectroscopy technique that would allow for rapid analysis of dairy products. (C) 2010 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Butter, Margarine, Adulteration, Authentication, Mid-infrared spectroscopy
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
121
Sayı
3
