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Studies on the method for determination of some polysaccharide food additives by fourier transform infrared spectrum (FTIR)

Luu Thi Huyen Trang Le Thi Thuy Tran Hoang Giang Vu Thi Trang Nguyen Thi Minh Loi Phung Vu Phong
Received: 06 Jan 2020
Revised: 10 Feb 2020
Accepted: 02 Mar 2020
Published: 31 Mar 2020

Article Details

How to Cite
Luu Thi Huyen Trang, Le Thi Thuy, Tran Hoang Giang, Vu Thi Trang, Nguyen Thi Minh Loi, Phung Vu Phong. "Studies on the method for determination of some polysaccharide food additives by fourier transform infrared spectrum (FTIR)". Vietnam Journal of Food Control. vol. 3, no. 1, pp. 46-53, 2020
PP
46-53
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761

Main Article Content

Abstract

In this study, the simultaneous quantitative analysis of samples using multivarite linear regression based on near infrared spectrum has been developed. The model of partial least squares (PLS) matrix with seven value vectors is built with a standard matrix of samples (24 samples containing four analytes together with a total number of excipients) are applied for individual and/or simultaneous determination of guar gum, CMC, carrageenan, xanthan gum in real samples. A matrix of test samples including 10 samples created by fouranalytes to assess the accuracy of the PLS model. The results indicated that the relative error varied from 1.1 to 15%. The optimum experimental conditions were: spectral region: 1700 - 900 cm-1; volume ratio of sample/KBr: 2/98 (w/w); weight per capsule was 15 mg. The method was applied to identify four analytes in 15 material samples and food additive mixture samples.

Keywords:

FTIR, guar gum, CMC, carrageenan, xanthan gum

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