Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS).

Autor: Moncayo S; Laser Chemistry Lab, Department of Analytical Chemistry, Faculty of Chemical Sciences, Complutense University, 28040 Madrid, Spain., Manzoor S; Laser Chemistry Lab, Department of Analytical Chemistry, Faculty of Chemical Sciences, Complutense University, 28040 Madrid, Spain., Rosales JD; Laser Chemistry Lab, Department of Analytical Chemistry, Faculty of Chemical Sciences, Complutense University, 28040 Madrid, Spain., Anzano J; Laser Laboratory and Environment, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Pedro Cerbuna 12, 50009 Zaragoza, Spain., Caceres JO; Laser Chemistry Lab, Department of Analytical Chemistry, Faculty of Chemical Sciences, Complutense University, 28040 Madrid, Spain. Electronic address: jcaceres@ucm.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Oct 01; Vol. 232, pp. 322-328. Date of Electronic Publication: 2017 Apr 05.
DOI: 10.1016/j.foodchem.2017.04.017
Abstrakt: The present work focuses on the development of a fast and cost effective method based on Laser Induced Breakdown Spectroscopy (LIBS) to the quality control, traceability and detection of adulteration in milk. Two adulteration cases have been studied; a qualitative analysis for the discrimination between different milk blends and quantification of melamine in adulterated toddler milk powder. Principal Component Analysis (PCA) and neural networks (NN) have been used to analyze LIBS spectra obtaining a correct classification rate of 98% with a 100% of robustness. For the quantification of melamine, two methodologies have been developed; univariate analysis using CN emission band and multivariate calibration NN model obtaining correlation coefficient (R 2 ) values of 0.982 and 0.999 respectively. The results of the use of LIBS technique coupled with chemometric analysis are discussed in terms of its potential use in the food industry to perform the quality control of this dairy product.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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