Galvin-King Pamela, Haughey Simon A, Elliott Christopher T
ASSET Technology Centre, Institute for Global Food Security, Queen's University Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, Northern Ireland, UK.
Foods. 2020 Jul 16;9(7):944. doi: 10.3390/foods9070944.
The spice paprika ( and ) is used in a wide variety of cooking methods as well as seasonings and sauces. The oil, paprika oleoresin, is a valuable product; however, once removed from paprika, the remaining spent product can be used to adulterate paprika. Near-infrared (NIR) and Fourier transform infrared (FTIR) were the platforms selected for the development of methods to detect paprika adulteration in conjunction with chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA), a supervised technique, was used to develop the chemometric models, and the measurement of fit (R) and measurement of prediction (Q) values were 0.853 and 0.819, respectively, for the NIR method and 0.943 and 0.898 respectively for the FTIR method. An external validation set was tested against the model, and a receiver operating curve (ROC) was created. The area under the curve (AUC) for both methods was highly accurate at 0.951 (NIR) and 0.907 (FTIR). The levels of adulteration with 100% correct classification were 50-90% (NIR) and 40-90% (FTIR). Sudan I dye is a commonly used adulterant in paprika; however, in this study it was found that this dye had no effect on the outcome of the result for spent material adulteration.
辣椒（辣椒粉）被广泛用于各种烹饪方法以及调味料和酱汁中。辣椒油树脂是一种有价值的产品；然而，一旦从辣椒中提取出来，剩余的废料可用于掺假辣椒粉。近红外（NIR）和傅里叶变换红外（FTIR）是结合化学计量学用于开发检测辣椒粉掺假方法所选择的平台。采用有监督技术的正交偏最小二乘判别分析（OPLS-DA）来建立化学计量学模型，近红外方法的拟合度（R）和预测值（Q）测量分别为0.853和0.819，傅里叶变换红外方法分别为0.943和0.898。针对该模型测试了一个外部验证集，并创建了一个受试者工作特征曲线（ROC）。两种方法的曲线下面积（AUC）都非常准确，近红外为0.951，傅里叶变换红外为0.907。分类正确率为100%时的掺假水平，近红外为50%-90%，傅里叶变换红外为40%-90%。苏丹红I染料是辣椒粉中常用的掺假物；然而，在本研究中发现，这种染料对废料掺假的结果没有影响。
