Detection of sugar adulterants in apple juice using Fourier transform infrared spectroscopy and chemometrics
Detection of sugar adulterants in apple juice using Fourier transform infrared spectroscopy and chemometrics
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DOI：
10.1021/jf048000w
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发表时间：
2005-05-04
影响因子：
6.1
通讯作者：
Downey, G
中科院分区：
文献类型：
--
作者：
Kelly, JFD;Downey, G
采用傅里叶变换红外光谱法和衰减全反射采样法对单一浓度苹果汁样品进行了掺假检测。样本集包括224个正宗的苹果汁和480个掺假的样品。使用的掺假物包括部分转化甘蔗糖浆（PICS）、甜菜蔗糖（BS）、高果糖玉米糖浆（HFCS）和果糖、葡萄糖和蔗糖的合成溶液（FGS）。在10、20、30和40%w/w水平下对单个苹果汁样品进行掺假。光谱数据进行了压缩的主成分分析和分析，使用k-近邻和偏最小二乘回归技术。最佳分类模型的预测结果实现了一个整体（正宗加掺假）正确的分类率分别为96.5%，93.9%，92.2%和82.4%的PICS，BS，HFCS，FGS掺假，分别。该方法显示出作为一种快速筛选技术的前景，用于检测苹果汁中广泛的潜在掺假物。
Fourier transform infrared spectroscopy and attenuated total reflection sampling have been used to detect adulteration of single strength apple juice samples. The sample set comprised 224 authentic apple juices and 480 adulterated samples. Adulterants used included partially inverted cane syrup (PICS), beet sucrose (BS), high fructose corn syrup (HFCS), and a synthetic solution of fructose, glucose, and sucrose (FGS). Adulteration was carried out on individual apple juice samples at levels of 10, 20, 30, and 40% w/w. Spectral data were compressed by principal component analysis and analyzed using k-nearest neighbors and partial least squares regression techniques. Prediction results for the best classification models achieved an overall (authentic plus adulterated) correct classification rate of 96.5, 93.9, 92.2, and 82.4% for PICS, BS, HFCS, and FGS adulterants, respectively. This method shows promise as a rapid screening technique for the detection of a broad range of potential adulterants in apple juice.