School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland.
School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland.
Food Chem. 2018 Apr 1;244:324-330. doi: 10.1016/j.foodchem.2017.10.063. Epub 2017 Oct 12.
Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; Rcal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.
无麸质（GF）饮食容易出现矿物质缺乏，因此有效监测 GF 产品的元素组成对于确保均衡的微量营养素饮食很重要。本研究的目的是测试激光诱导击穿光谱（LIBS）分析与化学计量学相结合用于在线监测 GF 面粉（木薯、土豆、玉米、荞麦、糙米和 GF 混合面粉）灰分、钾和镁含量的潜力。用参考方法和 LIBS 测定灰分、钾和镁的浓度。进行了 PCA 分析，结果表明 LIBS 具有区分六种 GF 面粉的潜力。进行了定量分析，建立了 PLSR 模型；镁和钾的 Rcal 为 0.99，灰分的 Rcal 为 0.97。研究表明，LIBS 结合化学计量学是一种方便的方法，可以定量测定灰分、钾和镁的浓度，并有可能对不同类型的面粉进行分类。
