Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

被引：208

作者：

Hashim, D. M. ^{[1
]}

Man, Y. B. Che ^{[1
]}

Norakasha, R. ^{[1
]}

Shuhaimi, M. ^{[1
]}

Salmah, Y. ^{[2
]}

Syahariza, Z. A. ^{[1
]}

机构：

[1] Univ Putra Malaysia, Halal Prod Res Inst, Selangor 43400, Malaysia

[2] Univ Sains Islam Malaysia, Nilai 71800, Negeri Sembilan, Malaysia

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 03期

关键词：

Attenuated total reflectance (ATR); Discriminant analysis; Fourier transform infrared (FTIR) spectroscopy; Gelatin; Cooman's plot; PERCH LATES-NILOTICUS; FTIR SPECTROSCOPY; LARD ADULTERATION; BONE GELATIN; IR-SPECTRA; PROTEINS; COLLAGEN; GLYCYLGLYCINE; PEPTIDES; MATRICES;

D O I：

10.1016/j.foodchem.2009.05.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：856 / 860

页数：5

共 23 条

[11] DETERMINATION OF THE GLOBAL SECONDARY STRUCTURE OF PROTEINS BY FOURIER-TRANSFORM INFRARED (FTIR) SPECTROSCOPY
KUMOSINSKI, TF
FARRELL, HM
[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1993, 4 (06) : 169 - 175
[12] RAMAN-SPECTRA AND NORMAL VIBRATIONS OF DIPEPTIDES .1. GLYCYLGLYCINE
LAGANT, P
VERGOTEN, G
LOUCHEUXLEFEBVRE, MH
FLEURY, G
[J]. BIOPOLYMERS, 1983, 22 (05) : 1267 - 1283
[13] QUANTITATIVE-ANALYSIS OF POTENTIAL ADULTERANTS OF EXTRA VIRGIN OLIVE OIL USING INFRARED-SPECTROSCOPY
LAI, YW
KEMSLEY, EK
WILSON, RH
[J]. FOOD CHEMISTRY, 1995, 53 (01) : 95 - 98
[14] Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy
Man, YBC
Syahariza, ZA
Mirghani, MES
Jinap, S
Bakar, J
[J]. FOOD CHEMISTRY, 2005, 90 (04) : 815 - 819
[15] Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin
Muyonga, JH
Cole, CGB
Duodu, KG
[J]. FOOD HYDROCOLLOIDS, 2004, 18 (04) : 581 - 592
[16] Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus)
Muyonga, JH
Cole, CGB
Duodu, KG
[J]. FOOD CHEMISTRY, 2004, 86 (03) : 325 - 332
[17] Nemati M., 2004, J PHARMACEUT BIOMED, V34, P139
[18] A rapid FTIR spectroscopic method for estimation of caffeine in soft drinks and total methylxanthines in tea and coffee
Paradkar, MM
Irudayaraj, J
[J]. JOURNAL OF FOOD SCIENCE, 2002, 67 (07) : 2507 - 2511
[19] PETIBOIS C, 2006, TRENDS BIOTECHNOLOGY, V24
[20] A multivariate investigation of the effect of the hormone leptin on body weight reduction
Pettersen, J
Svartengren, J
Lundstedt, T
[J]. CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS, 1998, 44 (1-2) : 373 - 380

← 1 2 3 →