期刊
FOOD CHEMISTRY
卷 360, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129978
关键词
Infrared spectroscopy; Onion juice; Bootstrapping; Carbohydrate profiling; Quantification; Fructooligosaccharides; Non-structural carbohydrates; HPLC-ELSD
资金
- state of Lower Saxony [FKZ W380143435]
The study investigates the use of ATR-FTIR spectroscopy for carbohydrate profiling of onion juice, and generates detailed carbohydrate profiles using HPLC-ELSD technology. Hierarchical cluster analysis and bootstrap method are successfully applied for classifying onions based on carbohydrate profiles, and a reliable quantification method is developed using HPLC and ATR-FTIR data.
Qualitative and quantitative composition of non-structural carbohydrates comprising glucose, fructose, sucrose and fructooligosaccharides (FOS) is one of the key determinants of market suitability, storability and technological processability of onions. To develop a cost-effective and rapid tool for carbohydrate profiling, applicability of attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy of onion juice was investigated with special regard to FOS patterns. As reference, detailed carbohydrate profiles of onion juices were generated by high-performance liquid chromatography coupled with evaporative light scattering detection (HPLC-ELSD). Hierarchical cluster analysis (HCA) of ATR-FTIR spectra was successfully applied for classifying onions into fresh market, storage and dehydrator type according to HPLC-ELSD profiles. A bootstrapping method for automatized test-set validation by projection to latent structures (PLS) algorithms using HPLC and ATR-FTIR spectroscopy data was developed. Model statistics showed promising perspectives for reliable quantification of individual saccharides and sum parameters. The presented methodology allows estimating the nutritional and pre-biotic value directly during cultivation and processing.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据