Copyright (c) 2013 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Quantitative Determination of Potassium Sorbate in Muddy Flesh by Near-infrared Spectroscopy
Corresponding Author(s) : Yuanhao Wang
Asian Journal of Chemistry,
Vol. 25 No. 3 (2013): Vol 25 Issue 3
Abstract
In current study, near-infrared spectroscopy (NIRS) was used to measure the amount of potassium sorbate in muddy flesh (pork). Partial least squares (PLS) and principal component regressions (PCR) were used to establish quantitative models. The partial least squares model parameters were investigated using raw spectra and different processing methods, such as the multiplicative scatter correction and the first- and second-derivative and Savitzky-Golay smoothing techniques. Moreover, these parameters and the prediction results were discussed in detail. The coefficient of determination and root mean square error of cross-validation of the partial least squares regression were 0.964583 and 0.00106, respectively. These results demonstrate that near-infrared spectroscopy can be used to quantify potassium sorbate, which avoids the pollution of the gas and high-performance liquid chromatography columns.
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- European Parliament and Council Directive (1995).
- United States Federal Regulations (2002).
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- R.X. Wei and W.H. Li, Talanta, 83, 1487 (2011).
- J.H. Yu and C.C. Zhang, Anal Sci., 25, 1351 (2009).
- H.M. Pylypiw and M.T. Grether, J. Chromatogr. A, 883, 299 (2000).
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- F.J.M. Mota and I.M.P.L.V.O. Ferreira, Food Chem., 82, 469 (2003).
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- National Standard of the People's Republic of China GB/T 5009.26, Standards Press of China, Beijing (1996).
- National Standard of the People's Republic of China GB/T 5009.29, Standards Press of China, Beijing (1996).
- AOAC, Method 983.16 Analytical Chemists, Gaithersburg, MD (1995).
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References
European Parliament and Council Directive (1995).
United States Federal Regulations (2002).
S.A.V. Tfouni and M.C.F. Toledo, Food Control, 13, 117 (2002).
S.H. Khan, M.P. Murawski and J. Sheama, J. Chromatogr. A, 17, 855 (1994).
N.R. Marsili, M.S. Sobrero and H.C. Goicoechea, Anal. Bioanal. Chem., 376, 126 (2003).
C.Z. Dong and W.F. Wang, Anal. Chim. Acta, 562, 23 (2006).
Y.J. Tang and M.J. Wu, Talanta, 65, 794 (2005).
R.X. Wei and W.H. Li, Talanta, 83, 1487 (2011).
J.H. Yu and C.C. Zhang, Anal Sci., 25, 1351 (2009).
H.M. Pylypiw and M.T. Grether, J. Chromatogr. A, 883, 299 (2000).
S.A.V. Tfouni and M.C.F. Toledo, Food Control, 13, 117 (2002).
I. Techakriengkrai and R. Surakarnkul, J. Food Comp. Anal., 20, 220 (2007).
F.J.M. Mota and I.M.P.L.V.O. Ferreira, Food Chem., 82, 469 (2003).
T.A. Kokya, K. Farhadi and A.A.M. Kalhori, Food Anal. Methods, 7, 150 (2011).
National Standard of the People's Republic of China GB/T 5009.26, Standards Press of China, Beijing (1996).
National Standard of the People's Republic of China GB/T 5009.29, Standards Press of China, Beijing (1996).
AOAC, Method 983.16 Analytical Chemists, Gaithersburg, MD (1995).
M. Blanco, D. Valdes, M.S. Bayod, F. Fernandez-Mari and I. Llorente, Anal. Chim. Acta, 502, 221 (2004).
O.Y. Rodionova, L.P. Houmøller, A.L. Pomerantsev, P. Geladi, J. Burger, V.L. Dorofeyev and A.P. Arzamastsev, Anal. Chim. Acta, 549, 151 (2005).
G. Togersen, T. Isaksson, B.N. Nilsen, E.A. Bakker and K.I. Hildrum, Meat Sci., 51, 97 (1999).
M.B. Bowling, D.J. Vote, K.E. Belk, J.A. Scanga, J.D. Tatum and G.C. Smith, Meat Sci., 82, 1 (2009).
Y. Hao, W.S. Cai and X.G. Shao, Spectrochim. Acta A, 72, 115 (2009).
T. H. Begley, E. Lanza, K.H. Norris and W.R. Hruschka, J. Agric. Food Chem., 32, 984 (1984).