主成分回归-紫外光度法同时测定食用香料麦芽酚和乙基麦芽酚  

SIMULTANEOUS UV-SPECTROPHOTOMETRIC DETERMINATION OF MALTOL AND ETHYL MALTOL USING PRINCIPAL COMPONENT REGRESSION METHOD

作　　者：张国文[1] 倪永年[2] 

机构地区：[1]食品科学教育部重点实验室南昌大学,南昌330047 [2]南昌大学化学系

出　　处：《理化检验（化学分册）》2004年第8期438-441,444,共5页Physical Testing and Chemical Analysis(Part B:Chemical Analysis)

基　　金：国家自然科学基金(20065001);江西省自然科学基金(0320014);南昌大学科研基金资助项目

摘　　要：报道了一种快速、简便的同时测定食用香料麦芽酚、乙基麦芽酚光度法,方法基于在pH2.87的B R缓冲溶液中对麦芽酚和乙基麦芽酚两组分混合溶液进行光度测定,所得的重叠波谱数据用主成分回归法(PCR)、经典最小二乘法(CLS)和偏最小二乘法(PLS)等化学计量学方法进行处理,结果表明主成分回归法(PCR)的预报误差最小。对样品进行测定,获得了较好的定量分析结果。麦芽酚和乙基麦芽酚的线性范围均为1.0～20.0mg·L-1;检出限分别为0.4347和0 5589mg·L-1。Both the maltol and ethyl maltol, which are commonly used as food flavoring agents, show strong absorptions in the UV spectral region and have very similar and seriously overlapped spectra. With the aid of some chemometric approaches, it is possible to determine these two compounds simultaneously by UV-spectrophotometry in a B-R buffer medium of pH 2.87. Through a thorough study, the principal component regression (PCR) method was found to give more accurate results as compared with the CLS and PLS methods. Linear ranges of determination of both the compounds were found to be and in the same range from 1.0～20.0mg·L^(-1), and the limits of detection were 0.434 7mg·L^(-1) for maltol and 0.558 9mg·L^(-1) for ethyl maltol. Satisfactory results were obtained in the application of this method to the analysis of some food samples.

关 键 词：光度法 麦芽酚 乙基麦芽酚 主成分回归法 

分 类 号：O657.32[理学—分析化学]