Premium
Fourier‐transform Raman analysis of milk powder: a potential method for rapid quality screening
Author(s) -
Almeida Mariana R.,
Oliveira Kamila de S.,
Stephani Rodrigo,
de Oliveira Luiz Fernando C.
Publication year - 2011
Publication title -
journal of raman spectroscopy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.748
H-Index - 110
eISSN - 1097-4555
pISSN - 0377-0486
DOI - 10.1002/jrs.2893
Subject(s) - raman spectroscopy , chemometrics , partial least squares regression , principal component analysis , chromatography , analytical chemistry (journal) , sample preparation , chemistry , raw milk , food science , materials science , mathematics , statistics , physics , optics
Abstract In this work, FT‐Raman spectroscopy was explored as a fast and reliable screening method for the assessment of milk powder quality and the identification of samples adulterated with whey (1–40% w/w). Raman measurements can easily differentiate milk powders without the need of sample preparation, whereas the traditional methods of quality control, including high‐performance liquid chromatography, are laborious and slow. The FT‐Raman spectra of whole, low‐fat, and skimmed milk powder samples were obtained and distinguished from commercial milk powder samples. In addition, the exploratory analysis employing data from Raman spectroscopy and principal component analysis (PCA)allowed the separation of milk powder samples according to type,identifying differences between samples in the same group. Multivariate analysis was also developed to classify the adulterated milk powder samples using PCA and partial least squares discriminate analysis (PLS‐DA). The resulting PLS‐DA model correctly classified 100% of the adulterated samples. These results clearly demonstrate the utility of FT‐Raman spectroscopy combined with chemometrics as a rapid method for screening milk powder. Copyright © 2011 John Wiley & Sons, Ltd.