Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

被引：121
作者：
Souza, Simone S. [2 ]
Cruz, Adriano G. [1 ]
Walter, Eduardo H. M. [1 ]
Faria, Jose A. F. [1 ]
Celeghini, Renata M. S. [1 ]
Ferreira, Marcia M. C. [3 ]
Granato, Daniel [4 ]
Sant'Ana, Anderson de S. [4 ]
机构：
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP, Brazil
[2] Univ Estacio Sa, Fac Pharm, BR-20216106 Rio De Janeiro, Brazil
[3] Univ Estadual Campinas, Inst Chem, Dept Phys Chem, BR-13083970 Campinas, SP, Brazil
[4] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508900 Sao Paulo, Brazil
来源：
FOOD CHEMISTRY | 2011年 / 124卷 / 02期
关键词：
Chemometric techniques; Authenticity; UHT milk; MINERALS;
D O I：
10.1016/j.foodchem.2010.06.074
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this work, chemometric methods are reported as potential tools for monitoring the authenticity of Brazilian ultra-high temperature (UHT) milk processed in industrial plants located in different regions of the country. A total of 100 samples were submitted to the qualitative analysis of adulterants such as starch, chlorine, formal. hydrogen peroxide and urine. Except for starch, all the samples reported, at least, the presence of one adulterant. The use of chemometric methodologies such as the Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) enabled the verification of the occurrence of certain adulterations in specific regions. The proposed multivariate approaches may allow the sanitary agency authorities to optimise materials, human and financial resources, as they associate the occurrence of adulterations to the geographical location of the industrial plants. (c) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：692 / 695
页数：4
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