Wydział Chemii

Tomasz Paweł Czaja

Maria Baranowska

Sylwester Mazurek

Roman Szostak

2018

Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy

196

413-417

10.1016/j.saa.2018.02.054

Naukowa

Angielski

Artykuł

FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1.6-5.0% and 2.7-5.2%, respectively, for the analysed components. Despite a relatively low signal-to-noise ratio in the obtained spectra, Raman spectroscopy, combined with chemometrics, constitutes a fast and powerful tool for macronutrients quantification in yoghurts. Errors received for attenuated total reflectance method were found to be relatively higher than those for Raman spectroscopy due to inhomogeneity of the analysed samples.

Attenuated total reflectance, multivariate calibration, quantitative analysis, Raman spectroscopy, Yoghurt

http://dx.doi.org/10.1016/j.saa.2018.02.054

http://www.elsevier.com