Detection of Starch Adulteration in Onion Powder by FT-NIR and FT-IR Spectroscopy

Title
Detection of Starch Adulteration in Onion Powder by FT-NIR and FT-IR Spectroscopy
Author(s)
배한홍Santosh Lohumi[Santosh Lohumi]이상대[이상대]이왕히[이왕히]김문성[김문성]모창연[모창연]조병관[조병관]
Keywords
INFRARED-SPECTROSCOPY; MIDINFRARED SPECTROSCOPY; MELAMINE DETECTION; INFANT FORMULA; MILK
Issue Date
201409
Publisher
AMER CHEMICAL SOC
Citation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.62, no.38, pp.9246 - 9251
Abstract
Adulteration of onion powder with cornstarch was identified by Fourier transform near-infrared (FT-NIR) and Fourier transform infrared (FT-IR) spectroscopy. The reflectance spectra of 180 pure and adulterated samples (1-35 wt % starch) were collected and preprocessed to generate calibration and prediction sets. A multivariate calibration model of partial least-squares regression (PLSR) was executed on the pretreated spectra to predict the presence of starch. The PLSR model predicted adulteration with an R-p(2), of 0.98 and a standard error of prediction (SEP) of 1.18% for the FT-NIR data and an R-p(2), of 0.90 and SEP of 3.12% for the FT-IR data. Thus, the FT-NIR data were of greater predictive value than the FT-IR data. Principal component analysis on the preprocessed data identified the onion powder in terms of added starch. The first three principal component loadings and beta coefficients of the PLSR model revealed starch-related absorption. These methods can be applied to rapidly detect adulteration in other spices.
URI
http://hdl.handle.net/YU.REPOSITORY/30814http://dx.doi.org/10.1021/jf500574m
ISSN
0021-8561
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