Attenuated total reflectance-Fourier transform infrared spectroscopy coupled with multivariate analysis for measurement of acesulfame-K in diet foods.
Fourier transform infrared (FTIR) spectroscopy was investigated as a method for analysis of acesulfame-K content after a simple extraction procedure for certain commercial diet food samples. Partial least squares (PLS) models were developed for prediction of acesulfame-K using select spectral ranges on the basis of relevant IR absorption bands associated with acesulfame-K. The acesulfame-K content of test food samples was predicted accurately in the fingerprint region between 1100 and 1300 cm(-1) with a maximum prediction error of 9.82% when compared with conventional HPLC method. The PLS was found to be a consistently better predictor when both PLS and principal component regression (PCR) analyses were used for quantification of acesulfame-K. The developed procedure was further validated by comparing with HPLC results as well as recovery studies. As a quick tool, the method developed is expected to be used for routine estimation of acesulfame-K in commercial products.
Shim
J Y
JY
Department of Food and Biotechnology, Hankyong Natl. University, Korea.
Cho
I K
IK
Khurana
H K
HK
Li
Q X
QX
Jun
S
S
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D015999:Multivariate Analysis; D011237:Predictive Value of Tests; D025341:Principal Component Analysis; D011786:Quality Control; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013549:Sweetening Agents / Q000032:analysis*; D013843:Thiazines / Q000032:analysis*
D013549:Sweetening Agents; D013843:Thiazines; C006362:acetosulfame