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Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy Coupled with Multivariate Analysis for Measurement of Acesulfame‐K in Diet Foods
Author(s) -
Shim J.Y.,
Cho I.K.,
Khurana H.K.,
Li Q.X.,
Jun S.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00751.x
Subject(s) - partial least squares regression , chemistry , fourier transform infrared spectroscopy , multivariate statistics , analytical chemistry (journal) , fourier transform spectroscopy , principal component analysis , high performance liquid chromatography , principal component regression , fourier transform , chromatography , infrared spectroscopy , mathematics , statistics , optics , mathematical analysis , physics , organic chemistry
Fourier transform infrared (FTIR) spectroscopy was investigated as a method for analysis of acesulfame‐K content after a simple extraction procedure for certain commercial diet food samples. Partial least squares (PLS) models were developed for prediction of acesulfame‐K using select spectral ranges on the basis of relevant IR absorption bands associated with acesulfame‐K. The acesulfame‐K content of test food samples was predicted accurately in the fingerprint region between 1100 and 1300 cm −1 with a maximum prediction error of 9.82% when compared with conventional HPLC method. The PLS was found to be a consistently better predictor when both PLS and principal component regression (PCR) analyses were used for quantification of acesulfame‐K. The developed procedure was further validated by comparing with HPLC results as well as recovery studies. As a quick tool, the method developed is expected to be used for routine estimation of acesulfame‐K in commercial products.