Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours

被引：43

作者：

Markiewicz-Keszycka, Maria ^{[1
]}

Casado-Gavalda, Maria P. ^{[1
]}

Cama-Moncunill, Xavier ^{[1
]}

Cama-Moncunill, Raquel ^{[1
]}

Dixit, Yash ^{[1
]}

Cullen, Patrick J. ^{[1
,2
]}

Sullivan, Carl ^{[1
]}

机构：

[1] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Cathal Brugha St, Dublin 1, Ireland

[2] Univ Nottingham, Dept Chem & Environm Engn, Nottingham, England

来源：

FOOD CHEMISTRY | 2018年 / 244卷

关键词：

LIBS; Gluten free flour; Ash content; Mineral content; RICE; CHEMOMETRICS; ADULTERATION; BUCKWHEAT; ELEMENTS; MILK;

D O I：

10.1016/j.foodchem.2017.10.063

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R(2)cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.

引用

页码：324 / 330

页数：7

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