Prediction of naturally-occurring, industrially-induced and total trans fatty acids in butter, dairy spreads and Cheddar cheese using vibrational spectroscopy and multivariate data analysis

被引：18

作者：

Zhao, Ming ^{[1
,2
]}

Beattie, Renwick J. ^{[3
]}

Fearon, Anna M. ^{[3
]}

O'Donnell, Colm P. ^{[2
]}

Downey, Gerard ^{[1
,2
]}

机构：

[1] Teagasc Food Res Ctr Ashtown, Dublin 15, Ireland

[2] Univ Coll Dublin, Sch Biosyst Engn, Dublin 4, Ireland

[3] Agrifood & Biosci Inst, Belfast, Antrim, North Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 2015年 / 51卷

关键词：

INFRARED-SPECTROSCOPY; RISK-FACTORS; MILK; ISOMERS; FRESH;

D O I：

10.1016/j.idairyj.2015.07.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the use of vibrational spectroscopy [near infrared (NIR), Fourier-transform mid-infrared (FT-MIR), Raman] and multivariate data analysis for (1) quantifying total trans fatty acids (TT), and (2) separately predicting naturally-occurring (NT: i.e., C16:1 t9; C18:1 trans-n, n = 6 ... 9, 10, 11; C18:2 trans) and industrially-induced trans fatty acids (IT = TT - NT) in Irish dairy products, i.e., butter (n = 60), Cheddar cheese (n = 44), and dairy spreads (n = 54). Partial least squares regression models for predicting NT, IT and TT in each type of dairy product were developed using FT-MIR, NIR and Raman spectral data. Models based on NIR, FT-MIR and Raman spectra were used for the prediction of NT and TT content in butter; best prediction performance achieved a coefficient of determination in validation ((RV)-V-2) similar to 0.91-0.95, root mean square error of prediction (RMSEP) similar to 0.07-0.30 for NT; (RV)-V-2 similar to 0.92-0.95, RMSEP similar to 0.23-0.29 for TT. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：41 / 51

页数：11