Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy Coupled with Multivariate Analysis for Measurement of Acesulfame-K in Diet Foods

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...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2008-06, Vol.73 (5), p.C426-C431
Main Authors: Shim, J.Y, Cho, I.K, Khurana, H.K, Li, Q.X, Jun, S
Format: Article
Language:English
Subjects:
acesulfame potassium
acesulfame-K
artificial sweetener
Biological and medical sciences
chemometrics
Chromatography, High Pressure Liquid - methods
Diet
estimation
Feeding. Feeding behavior
Food additives
food analysis
Food Analysis - methods
food composition
Food industries
Food products
Fourier transform infrared spectroscopy
Fourier transforms
FTIR
Fundamental and applied biological sciences. Psychology
General aspects
Humans
low calorie diet
low calorie food
low-calorie foods
Measurement
Multivariate Analysis
new methods
PLS
prediction
Predictive Value of Tests
Principal Component Analysis
Quality Control
reflectance
Regression analysis
Spectroscopy, Fourier Transform Infrared - methods
Spectrum analysis
Sweetening Agents - analysis
Thiazines - analysis
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2008.00751.x