Development, validation and influence factor analysis of a near-infrared method for the molecular weight determination of xanthan gum

作者：Song, Zhigang; Ling, Peixue^*; Zang, Hengchang; Li, Lian; Wang, Jinfeng; Jin, Yan; Shao, Huarong; Zhu, Xiqiang; Liu, Fei; Wang, Fengshan

来源：Carbohydrate Polymers, 2015, 115: 582-588.

DOI：10.1016/j.carbpol.2014.08.079

• Xanthan gum
• Near-infrared spectroscopy
• Molecular weight
• Partial least squares
• Method validation

A practical molecular weight determination model of xanthan gum (XG), based on near-infrared (NIR) spectroscopy, was built in this study. Two sample measurement modules, integrating sphere module and fiber-optic probe module, were compared, and the best partial least square (PLS) regression model was based on fiber-optic probe module. The values of coefficient of determination in calibration (R-c(2)), coefficient of determination in prediction (R-p(2)), residual predictive deviation (RPD) and root mean square error of prediction (RMSEP) were 0.967, 0.975, 6.028 and 0.250 x 10(6) Da, respectively. The molecular weight range, linearity, accuracy and precision of the established method were also validated. Furthermore, influence factors on this method were discussed in order to establish an appropriate measurement protocol. Results showed that the proposed NIR method may be suitable for practical applications in manufacturing plants and probably be accepted as a good alternative approach for fast determination of molecular weight of XG in production process.

• 出版日期2015-1-22
• 单位山东大学