Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)

被引：0
|
作者：
Gonca Bilge
Banu Sezer
Kemal Efe Eseller
Halil Berberoğlu
Hamit Köksel
İsmail Hakkı Boyacı
机构：
[1] Hacettepe University,Department of Food Engineering
[2] Atilim University,Department of Electrical and Electronics Engineering
[3] Gazi University,Department of Physics, Polatlı Faculty of Science and Arts
[4] Hacettepe University,Food Research Center
来源：
European Food Research and Technology | 2016年 / 242卷
关键词：
Laser-induced breakdown spectroscopy; LIBS; Dietary fiber; Ash analysis; Wheat flour; Ca salt;
D O I：
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学科分类号：
摘要：
The aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R2) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples.
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页码：1685 / 1692
页数：7
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