Quantitative vibrational spectroscopy on pectins. Prediction of the degree of esterification by chemometrics

被引：4

作者：

Engelsen, SB

Norgaard, L

机构：

[1] The Royal Veterinary and Agricultural University, Food Technology, Department of Dairy and Food Science, DK-1958 Frederiksberg C

来源：

PECTINS AND PECTINASES | 1996年 / 14卷

关键词：

D O I：

10.1016/S0921-0423(96)80284-X

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The importance of the degree of esterification (%DE) to the gelation properties of pectins makes it desirable to obtain a fast and robust method to determine (predict) the %DE in pectin powders. Vibrational spectroscopy is a good candidate for the development of such fast methods as spectrometers and quantitative software algorithms (chemometric methods) becomes more reliable and sophisticated. Present poster is a preliminary report on the quantitative performance of different instrumentations, spectral regions, sampling techniques and software algorithms developed within the area of chemometrics.

引用

页码：541 / 548

页数：8

共 6 条

[1]

Carr J.M., Sufferling K., Poppe J., Food Technology, 7, pp. 41-44, (1995)

[2]

Cros S., Herve du Penhoat C., Bouchemal N., Ohassan H., Imberty A., Perez S., Int. J. Biol. Macromol., 14, pp. 313-320, (1992)

[3]

Engelsen S.B., Cros S., Mackie W., Perez S., A Molecular Builder for Carbohydrates: Application to Polysaccharides and Complex Carbohydrates, (1996)

[4]

Martens H., Ns T., Multivariate Calibration, (1993)

[5]

Griffiths P.R., de Haseth J.A., Fourier Transform Infrared Spectroscopy, Chemical Analysis, 83, (1986)

[6]

Barton II F.E., Himmelsbach D.S., Duckworth J.H., Smith M.J., Applied Spectroscopy, 46, pp. 420-429, (1992)

← 1 →