Direct determination of total isothiocyanate content in broccoli using attenuated total reflectance infrared Fourier transform spectroscopy

被引：14
作者：
Revelou, P. K. [1 ]
Kokotou, M. G. [1 ]
Pappas, C. S. [1 ]
Constantinou-Kokotou, V. [1 ]
机构：
[1] Agr Univ Athens, Lab Chem, Dept Food Sci & Human Nutr, Iera Odos 75, GR-11855 Athens, Greece
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2017年 / 61卷
关键词：
Food analysis; Food composition; Sulforaphane isothiocyanates; Attenuated total reflectance infrared; Fourier transform spectroscopy; Broccoli; Brassica oleracea L.var. italics; PLS; SULFORAPHANE NITRILE; PHENOLIC-COMPOUNDS; HPLC METHOD; EXTRACTION; PURIFICATION; CHROMATOGRAPHY; DEGRADATION; SEPARATION; CABBAGE; SEEDS;
D O I：
10.1016/j.jfca.2017.01.020
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The determination of total isothiocyanate content in broccoli is described using attenuated total reflectance Fourier transform infrared spectroscopy (ATR FT-IR) and partial least-squares (PLS) algorithm. The spectral region of 2150-2020 cm(-1) was used for the total isothiocyanate quantification. The correlation coefficient was 0.99992, the root-mean-square error of calibration (RMSEC) was 1.74 and the root-mean-square error of prediction (RMSEP) was 2.17. The results were compared with those obtained from an established UV-Vis spectrophotometric method. The two methods were equivalent in reproducibility and accuracy (F-test, t-test). The proposed ATR Fr-IR method is simpler and more rapid than the existing methods and constitutes a useful alternative for the determination of total isothiocyanates in broccoli. (C) 2017 Elsevier Inc. All rights reserved.
引用
收藏
页码：47 / 51
页数：5
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