Simultaneous detection of trace adulterants in food based on multi-molecular infrared (MM-IR) spectroscopy
| Autor: | Fei-Li Li, Qiannan Pan, Jun Xie, Yuyi Tang, Chang-Hua Xu, Shi-Wei Hou |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Spectrophotometry
Infrared Resolution (mass spectrometry) Infrared Chemistry Flour 010401 analytical chemistry Analytical chemistry Hyperspectral imaging Infrared spectroscopy Food Contamination 02 engineering and technology 021001 nanoscience & nanotechnology 01 natural sciences 0104 chemical sciences Analytical Chemistry chemistry.chemical_compound Partial least squares regression Least-Squares Analysis 0210 nano-technology Spectroscopy Potassium bromate Image resolution |
| Zdroj: | Talanta. 222:121325 |
| ISSN: | 0039-9140 |
| DOI: | 10.1016/j.talanta.2020.121325 |
| Popis: | Simultaneously rapid detection of trace adulterants in the complex systems of food without extraction is considered highly challenging. Herein, a high-throughput and rapid methodology, multi-molecular infrared (MM-IR) spectroscopy was developed for simultaneous detection of multiple trace adulterants in food. Flour was applied to demonstrate the capabilities of MM-IR with spatial resolution, spectral qualitative and quantitative analysis. Signals of 5 trace adulterants (rongalit, potassium bromate, borax, aluminum potassium sulfate and fluorescent brighter) were spatially revealed by IR hyperspectral imaging with group-peak matching, and further unveiled spectrally with second derivative two dimensional correlation infrared (SD-2DCOS IR) spectroscopy for higher resolution. Moreover, quantitative analysis of trace adulterants was conducted with partial least squares (PLS) modeling in ppm level. Composed of the above techniques and a series of resolution enhancement techniques (MW-2DCOS IR, 2T-2DCOS IR, etc.), MM-IR presented significant advantages on simultaneous detection of trace adulterants in food and therefore possessed the potential for food comprehensive analysis. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect