DETERMINATION OF THE FRUIT CONTENT OF JAM USING FOURIER-TRANSFORM INFRARED-SPECTROSCOPY

被引：24

作者：

WILSON, RH ^{[1
]}

SLACK, PT ^{[1
]}

APPLETON, GP ^{[1
]}

SUN, L ^{[1
]}

BELTON, PS ^{[1
]}

机构：

[1] LEATHERHEAD FOOD RES ASSOC, LEATHERHEAD KT22 7RY, SURREY, ENGLAND

来源：

FOOD CHEMISTRY | 1993年 / 47卷 / 03期

关键词：

D O I：

10.1016/0308-8146(93)90166-D

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An investigation into the potential of Fourier transform infrared spectroscopy for the determination of the fruit content of jam is reported. A quantitative method was developed using dried jam and the potassium bromide pellet technique, in combination with simple linear regression and partial least squares (PLS) analysis. The PLS method gave the best results and showed that the determination of fruit content is feasible in strawberry jam. A second method, using diffuse reflectance of jam solids washed on filter papers, produced spectra of unusual appearance, but was able to distinguish reproducibly between jams of differing fruit content. Therefore, such a method has potential for the verification of product authenticity and the detection of adulteration.

引用

页码：303 / 308

页数：6