期刊
FOOD CHEMISTRY
卷 172, 期 -, 页码 251-256出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.063
关键词
Adulteration; Multivariate analysis; Raw milk; Index
资金
- National Key Basic Research Program (NKBRP) of China (973 Program) [2012CB723706]
- 12th Five Years Key Programs for Science and Technology Development of China [2012BAD12B08]
This paper proposes a new comprehensive index, called Q, which can effectively discriminate artificial adulterated milk from unadulterated milk. Both normal and adulterated samples of bovine raw milk were analysed by Fourier transform infrared spectroscopic instrument to measure the traditional indices of quality, including fat (FAT), protein (PRO), lactose (LAC), total solids (TS), non-fat solid (NFS), freezing point (FP) and somatic cell counts (SCC). From these traditional indices, this paper elaborates a method to build the index Q. First, correlated analysis and principle component analysis were used to select parameter pairs TS-FAT and FP-LAC as predominant variables. Second, linear-regression analysis and residual analysis are applied to determine the index Q and its discriminating ranges. The verification and two-blind trial results suggested that index Q could accurately detect milk adulteration with maltodextrin and water (as low as 1.0% of adulteration proportions), and with other nine kinds of synthetic adulterants (as low as 0.5% of adulteration proportions). (C) 2014 Elsevier Ltd. All rights reserved.
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