Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland.
Chair of Dairy Science and Quality Management, University of Warmia and Mazury, 7 Oczapowskiego, 10-719 Olsztyn, Poland.
Spectrochim Acta A Mol Biomol Spectrosc. 2018 May 5;196:413-417. doi: 10.1016/j.saa.2018.02.054. Epub 2018 Feb 22.
FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1.6-5.0% and 2.7-5.2%, respectively, for the analysed components. Despite a relatively low signal-to-noise ratio in the obtained spectra, Raman spectroscopy, combined with chemometrics, constitutes a fast and powerful tool for macronutrients quantification in yoghurts. Errors received for attenuated total reflectance method were found to be relatively higher than those for Raman spectroscopy due to inhomogeneity of the analysed samples.
傅里叶变换拉曼定量分析酸奶的营养参数是借助偏最小二乘模型来实现的。定量分析商业样本中脂肪、乳糖和蛋白质的预测相对标准误差分别等于 3.9%、3.2%和 3.6%。基于液体酸奶样本和用单反射金刚石附件收集的干燥酸奶薄膜的衰减全反射光谱的模型，对于分析成分的预测值的相对标准误差分别为 1.6-5.0%和 2.7-5.2%。尽管在获得的光谱中信号噪声比相对较低，但拉曼光谱与化学计量学相结合，构成了酸奶中宏量营养素定量的快速而强大的工具。由于分析样品的不均匀性，衰减全反射方法得到的误差被发现相对高于拉曼光谱的误差。
