Determination of polymerization degree of maltooligosaccharides by FT-IR/ATR spectroscopy
被引:3
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作者:
Kanou, M
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机构:Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
Kanou, M
Hashimoto, A
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h-index: 0
机构:Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
Hashimoto, A
Shinoki, Y
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机构:Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
Shinoki, Y
Ito, K
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机构:Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
Ito, K
Motonaga, Y
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机构:Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
Motonaga, Y
Kameoka, T
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机构:Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
Kameoka, T
机构:
[1] Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
[2] Snow Brand Milk Prod Co Ltd, Kawagoe, Saitama 3501165, Japan
来源:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
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2001年
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48卷
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06期
关键词:
D O I:
10.3136/nskkk.48.401
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
In this work the use of Fourier transform infrared (FT-IR) spectroscopy coupled with an attenuated total reflectance (ATR) accessory was applied to determine the polymerization degree of straight-chain oligosaccharides. Glucose (G1) was used as monosaccharide and maitooligosaccharides (G2 similar to G7) that from two to seven glucose polymerized were used as straight-chain oligosaccharides. Seven kinds of same concentration sugar solution (G1 similar to G7) were prepared and their infrared spectra were measured. It was, shown that the shape of spectra in fingerprint region for G5, G6 and G7 were similar. The partial least-squares (PLS) regression was used to determine polymerization degree of maltooligosaccharides from spectra in fingerprint region. The number of C-O-C group was used instead of polymerization degree because C-O-C group forms additionally on polymerization of sugars. Regression analysis against the calculated value gal e a correlation coefficient of 0.999. In order to apply this spectroscopy to on-line prediction of individual sugar concentrations in mixtures, curve-fit of the fingerprint region was attempted to extract the absorption bands affected by polymerization, and three component bands were extracted. The multiple linear regression was used to determine polymerization degree of maltooligosaccharides from spectra in fingerprint region. The number of COC group was predicted by the absorbance of spectra of maltooligosaccharides at three component bands. The comparison between predicted values of the number of C-OC group and the values calculated by preparation of materials showed good agreement. Especially, accurate agree ment was shown for maitooligosaccharides from G1 to G.