Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

被引：44

作者：

Merce Cascant, Mari ^{[1
,2
]}

Breil, Cassandra ^{[2
]}

Fabiano-Tixier, Anne Silvie ^{[2
]}

Chemat, Farid ^{[2
]}

Garrigues, Salvador ^{[1
]}

de la Guardia, Miguel ^{[1
]}

机构：

[1] Univ Valencia, Dept Analyt Chem, 50 Dr Moliner St,Res Bldg, E-46100 Valencia, Spain

[2] Univ Avignon & Pays de Vaucluse, INRA, UMR408, GREEN Team Extract, F-84000 Avignon, France

来源：

FOOD CHEMISTRY | 2018年 / 239卷

关键词：

Near infrared spectroscopy; Partial least square; Fatty acids; Lipid class; Omega-3; Omega-6; LEAST-SQUARES REGRESSION;

D O I：

10.1016/j.foodchem.2017.06.158

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Near-infrared (NIR) spectroscopy was evaluated as a rapid method for the determination of oleic, palmitic, linoleic and linolenic acids as well as omega-3, omega-6, and to predict polyunsaturated, monounsaturated and saturated fatty acids, together with triacylglycerides, diglycerides, free fatty acids and ergosterol in salmon oil. To do it, Partial Least Squares (PLS) regression models were applied to correlate NIR spectra with aforementioned fatty acids and lipid classes. Results obtained were validated in front of reference procedures based on high performance thin layer and gas chromatography. PLS-NIR has a good predictive capability with relative root mean square error of prediction (RRMSEP) values below or equal to 1.8% and provides rapid analysis without the use of any chemicals making it an environmentally friendly methodology. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：865 / 871

页数：7

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