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Use of NIR spectroscopy for estimation of FA composition of soy flour
Author(s) -
Sato Tetsuo,
Takahashi Masakazu,
Matsunaga Ryoichi
Publication year - 2002
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-002-0517-3
Subject(s) - moiety , absorbance , chemistry , linoleic acid , oleic acid , composition (language) , wheat flour , analytical chemistry (journal) , chromatography , food science , organic chemistry , fatty acid , biochemistry , linguistics , philosophy
Abstract The feasibility of NIR spectroscopy for the determination of FA composition in soy flour was examined. NIR spectra were obtained for a small amount of soybean powder (about 8 mg) in a modified single‐grain cup using an NIR instrument by scanning the wavelengths from 1100 to 2500 nm at 2‐nm intervals. The relationship between the NIR spectral patterns of soybean powder and the FA compositions was examined: As the linoleic acid ratio increased, the NIR absorbance at 1708 nm, where the linoleic acid moiety has an absorption band, became stronger downward in the second‐derivative NIR spectra. The correlation coefficients between the standardized NIR readings at 1708 nm and the linoleic acid ratio or the oleic acid ratio in the FA composition of soy flour were −0.853 and 0.877, respectively. A rough estimation of the linoleic acid moiety or oleic acid moiety in soy flour could be successfully carried out with even a very small amount of soy flour according to the NIR spectral pattern due to the wavelength assignments of moieties.