Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

作者：Merce Cascant Mari; Breil Cassandra; Fabiano Tixier Anne Silvie; Chemat Farid; Garrigues Salvador^*; de la Guardia Miguel

来源：Food Chemistry, 2018, 239: 865-871.

DOI：10.1016/j.foodchem.2017.06.158

• Near infrared spectroscopy
• Partial least square
• Fatty acids
• Lipid class
• Omega-3
• Omega-6

Near-infrared (NIR) spectroscopy was evaluated as a rapid method for the determination of oleic, palmitic, linoleic and linolenic acids as well as omega-3, omega-6, and to predict polyunsaturated, monounsaturated and saturated fatty acids, together with triacylglycerides, diglycerides, free fatty acids and ergosterol in salmon oil. To do it, Partial Least Squares (PLS) regression models were applied to correlate NIR spectra with aforementioned fatty acids and lipid classes. Results obtained were validated in front of reference procedures based on high performance thin layer and gas chromatography. PLS-NIR has a good predictive capability with relative root mean square error of prediction (RRMSEP) values below or equal to 1.8% and provides rapid analysis without the use of any chemicals making it an environmentally friendly methodology.

• 出版日期2018-1-12