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

作者：Lohumi Santosh; Lee Sangdae; Lee Wang Hee; Kim Moon S; Mo Changyeun; Bae Hanhong; Cho Byoung Kwan^*

来源：Journal of Agricultural and Food Chemistry, 2014, 62(38): 9246-9251.

DOI：10.1021/jf500574m

• starch
• onion powder
• adulteration
• Fourier transform NIR and IR spectroscopy
• partial least-squares regression
• principal component analysis

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.

• 出版日期2014-9-24