Citrate and calcium determination in flavored vodkas using artificial neural networks
Citrate and calcium determination in flavored vodkas using artificial neural networks
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DOI：
10.1016/j.tet.2003.10.021
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发表时间：
2003-12-08
期刊：
影响因子：
2.1
通讯作者：
McDevitt, JT
中科院分区：
文献类型：
--
作者：
McCleskey, SC;Floriano, PN;McDevitt, JT
提出了一种将指标位移法与人工神经网络分析相结合的多分析物传感方案，用于评价风味伏特加中钙和柠檬酸盐的浓度。这项工作遵循先前的报告，其中无阵列方法用于分析含有结构相似的分析物，酒石酸盐和苹果酸盐的未知溶液。在此，创建了一个由合成宿主和市售络合染料二甲酚橙组成的双组分传感器套件。不同浓度的钙和柠檬酸盐溶液产生不同的紫外-可见光谱反应。通过人工神经网络分析确定了未知混合风味伏特加样品中钙和柠檬酸盐的相对浓度。由传感器套件提供的调味伏特加样品中的钙和柠檬酸盐浓度以及本文描述的人工神经网络方法与相同风味伏特加的核磁共振报告值进行了比较。我们期望这种多分析物传感方案在其他复杂流体的分析中具有潜在的应用前景。(C) 2003 Elsevier Ltd.版权所有。
The development of multianalyte sensing schemes by combining indicator-displacement assays with artificial neural network analysis (ANN) for the evaluation of calcium and citrate concentrations in flavored vodkas is presented. This work follows a previous report where an array-less approach was used for the analysis of unknown solutions containing the structurally similar analytes, tartrate and malate. Herein, a two component sensor suite consisting of a synthetic host and the commercially available complexometric dye, xylenol orange, was created. Differential UV-Visible spectral responses result for solutions containing various concentrations of calcium and citrate. The quantitation of the relative calcium and citrate concentrations in unknown mixtures of flavored vodka samples was determined through ANN analysis. The calcium and citrate concentrations in the flavored vodka samples provided by the sensor suite and the ANN methodology described here are compared to values reported by NMR of the same flavored vodkas. We expect that this multianalyte sensing scheme may have potential applications for the analysis of other complex fluids. (C) 2003 Elsevier Ltd. All rights reserved.