A RAPID FTIR QUALITY-CONTROL METHOD FOR FAT AND MOISTURE DETERMINATION IN BUTTER

被引:34
作者
VANDEVOORT, FR
SEDMAN, J
EMO, G
ISMAIL, AA
机构
[1] Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Que. H9X 1C0, Macdonald Campus, 21
基金
加拿大自然科学与工程研究理事会;
关键词
FOURIER TRANSFORM INFRARED SPECTROSCOPY; FTIR; ATR; BUTTER ANALYSIS;
D O I
10.1016/0963-9969(92)90137-T
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A simple, rapid and accurate method for determining fat, moisture and total solids for butter was developed using a Fourier transform infrared (FTIR) spectrometer equipped with an attenuated total reflectance (ATR) accessory. A standard curve was prepared by recording the FTIR spectra of anhydrous butterfat and water mixtures in propanol and measuring the peak heights of the carbonyl and water bands in the spectrum. Analysis of chemically preanalyzed butter samples by ATR/FTIR produced comparable values to those obtained by conventional wet chemical methods. Time-for analysis was in the order of 5-7 min per sample including sample preparation time. With the instrument programmed using macro commands to automate the analysis, the operator skills required are minimal, making this procedure suitable for on-line quality control of the butter-making process.
引用
收藏
页码:193 / 198
页数:6
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