Autor según el artículo: Ruisánchez, I.; Gondim, C.D.S.; Junqueira, R.G.; Souza, S.V.C.D.; Callao, M.P.

Departamento: Química Analítica i Química Orgànica

Autor/es de la URV: RUISANCHEZ CAPELASTEGUI, MARÍA ICIAR; Gondim, C.D.S.; Junqueira, R.G.; Souza, S.V.C.D.; CALLAO LASMARIAS, MARÍA PILAR

Palabras clave: Milk adulteration Adulterant detection

Resumen: A sequential strategy was proposed to detect adulterants in milk using a mid-infrared spectroscopy and soft independent modelling of class analogy technique. Models were set with low target levels of adulterations including formaldehyde (0.074 g.L−1), hydrogen peroxide (21.0 g.L−1), bicarbonate (4.0 g.L−1), carbonate (4.0 g.L−1), chloride (5.0 g.L−1), citrate (6.5 g.L−1), hydroxide (4.0 g.L−1), hypochlorite (0.2 g.L−1), starch (5.0 g.L−1), sucrose (5.4 g.L−1) and water (150 g.L−1). In the first step, a one-class model was developed with unadulterated samples, providing 93.1% sensitivity. Four poorly assigned adulterants were discarded for the following step (multi-class modelling). Then, in the second step, a multi-class model, which considered unadulterated and formaldehyde-, hydrogen peroxide-, citrate-, hydroxide- and starch-adulterated samples was implemented, providing 82% correct classifications, 17% inconclusive classifications and 1% misclassifications. The proposed strategy was considered efficient as a screening approach since it would reduce the number of samples subjected to confirmatory analysis, time, costs and errors.

Grupo de investigación: Grup de Quimiometria, Qualimetria i Nanosensors

Áreas temáticas: Química Química Chemistry

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 0308-8146

Identificador del autor: ; 0000-0003-0889-6596; n/a; n/a;

Fecha de alta del registro: 2017-04-20

Página final: 75

Volumen de revista: 230

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: http://www.sciencedirect.com/science/article/pii/S0308814617303874

DOI del artículo: 10.1016/j.foodchem.2017.03.022

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2017

Página inicial: 68

Tipo de publicación: Article Artículo Article