偏最小二乘-吸光光度法同时测定食用香料香兰素和乙基香兰素  

SIMULTANEOUS SPECTROPHOTOMETRIC DETERMINATION OF FLAVOR ENHANCER VANILLIN AND ETHYL VANILLIN USING PARTIAL LEAST SQUARES

作　　者：张国文[1] 倪永年[2] 

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

出　　处：《南昌大学学报（理科版）》2003年第4期341-344,348,共5页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(2006500);江西省自然科学基金资助项目(0022022);南昌大学科研基金资助项目(NCX0288)

摘　　要：在紫外区香兰素、乙基香兰素均有吸收,但它们的吸收光谱重叠严重,难以进行单一组分的直接分析。本文在pH=2.87的B-R缓冲溶液中对香兰素和乙基香兰素两组分混合溶液进行光度测定,所得的重叠波谱数据用偏最小二乘法(PLS)处理,并用于食品样品的测定,获得了较好的定量分析结果。香兰素和乙基香兰素的线性范围均为1.0-20.0mg·L-1;检出限分别为:0.4782mg·L-1、0.4499mg·L-1。Both vanillin and ethyl vanillin have absorption at ultraviolet zone, and theirs absorption spectra are seriously overlapping. So they can not be determined individually spectrophotometry without prior separation. In this paper , the chemometric multivariate calibration methods, such as partial least squares (PLS) was applied to the simultaneous determination of these two compounds in a B-R buffer solution (pH2.87), and the analytical results was compared with classical least squares (CLS) and principal components regression (PCR). The linear ranges of vanillin and ethyl vanillin are 1.0-20.0 mg·L^(-1),the limit of detections is 0.478 2 mg·L^(-1) and (0.449 9) mg·L^(-1), respectively. These methods were successfully applied to the analysis of food samples with satisfied results.

关 键 词：偏最小二乘法 吸光光度法 乙基香兰素 食用香料 食品增香剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ651.2[轻工技术与工程—食品科学与工程]