A rapid FTIR spectroscopic method for estimation of caffeine in soft drinks and total methylxanthines in tea and coffee

被引：83

作者：

Paradkar, MM ^{[1
]}

Irudayaraj, J ^{[1
]}

机构：

[1] Penn State Univ, Dept Agr & Biol Engn, University Pk, PA 16802 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 07期

关键词：

FTIR spectroscopy; caffeine; carbonated beverages; tea; coffee; chemometrics;

D O I：

10.1111/j.1365-2621.2002.tb08767.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rapid Fourier Transform infrared (FTIR) spectroscopic method was developed to estimate caffeine in a variety of soft drinks and total methylxanthine content in tea and coffee using a single calibration model. FTIR spectrum of pure caffeine was characterized, and the 2 spectral regions of 1500 to 1800 cm(-1) and 2800 to 3000 cm(-1) were used for quantitative estimation using Partial least square (PLS) and principal component regression (PCR). FTIR spectroscopy with chemometrics using the PLS-First derivative spectra could predict the caffeine content accurately up to an R-2 value greater than 0.99 and a standard error of prediction (SEP) of less than 3.2 with 5 factors in the model.

引用

页码：2507 / 2511

页数：5

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