FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin

卷:196

Rodrigues Junior, Paulo Henrique ; Oliveira, Kamila de Sa ; Rocha de Almeida, Carlos Eduardo ; Cappa De Oliveira, Luiz Fernando ; Stephani, Rodrigo ; Pinto, Michele da Silva ; de Carvalho, Antonio Fernandes ; Perrone, Italo Tuler

Univ Fed Vicosa

关键词: Raman spectroscopy;    Chemometrics tools;    Milk powder;    Low-lactose;    Maltodextrin;   

DOI  :  10.1016/j.foodchem.2015.09.055

学科分类：食品科学和技术

【 摘 要 】

FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of lactose and identify milk powder samples adulterated with maltodextrin (2.5-50% w/w). Raman measurements can easily differentiate samples of milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and slow. FT-Raman spectra were obtained from samples of whole lactose and low-lactose milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with low lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained allowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of milk powder. (C) 2015 Elsevier Ltd. All rights reserved.