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

页码：47 / 51

页数：5

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