Chemical composition of carrageenan blends determined by IR spectroscopy combined with a PLS multivariate calibration method.
The content of kappa, iota and lambda carrageenan in mixtures was determined by application of FT-IR spectroscopy combined with partial least-squares multivariate regression (PLS). This method allows the determination of the relative amounts of the different carrageenans in a rapid and accurate manner.
Tojo
E
E
Department of Organic Chemistry, Facultad de Ciencias, University of Vigo, Marcosende, 36200-Vigo, Pontevedra, Spain. etojo@correo.uvigo.es
Prado
J
J
D002138:Calibration; D002351:Carrageenan / Q000032:analysis* / Q000737:chemistry; D004187:Disaccharides / Q000032:analysis; D016018:Least-Squares Analysis; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D015999:Multivariate Analysis; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*
D004187:Disaccharides; D002351:Carrageenan