کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1187289 | 963459 | 2010 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins](/preview/png/1187289.png)
In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290–3280 cm−1 and 1660–1200 cm−1 as calibration models. Results from PCA, which were subsequently represented by the Cooman’s plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries.
Journal: Food Chemistry - Volume 118, Issue 3, 1 February 2010, Pages 856–860