Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1124-1130Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.016
Keywords
Infrared spectroscopy; Pyruvate; Acetate; Xanthan; Partial least square regression; Spectral pre-processing methods
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A rapid, direct, and reagent-free procedure based on solid-state Fourier transform infrared spectroscopy (FT-IR) coupled with partial least squares (PLS) data analysis has been developed for simultaneous determination of pyruvate and acetate levels in a microbial xanthan biopolymer. The influences of various spectral pre-processing procedures were studied in order to eliminate effects caused by sample preparation. It was determined that the combination of first derivative and orthogonal signal correction pre-processing contributes to a significant increase in the predictive performance of PLS-1 regression models. By employing the wavenumber region 1320-1350 cm(-1) for pyruvate determination and 1500-1600 cm(-1) for acetate determination, the root mean square error of cross-validation (RMSECV) for pyruvate and acetate contents were obtained 0.13% and 0.29% w/w, respectively. Results of the proposed procedure for different real samples and those obtained by their reference methods were compared. (C) 2010 Elsevier Ltd. All rights reserved.
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