Durán-Merás I, Muńoz de la Peña A, Espinosa-Mansilla A, Salinas F
Department of Analytical Chemistry, University of Extremadura, Badajoz, Spain.
Analyst. 1993 Jul;118(7):807-13. doi: 10.1039/an9931800807.
Three multivariate calibration methods, partial least squares (PLS-1 and PLS-2) and principal component regression (PCR), were applied to the simultaneous determination of three flavour enhancers (inosine 5'-monophosphate, guanosine 5'-monophosphate and monosodium glutamate), in mixtures by ultraviolet/visible absorption spectrophotometry. The absorption and first- and second-derivative absorption spectra of the ternary mixtures were used to perform the optimization of the calibration matrices by the PLS and PCR methods. The results obtained by the application of the different chemometric approaches are discussed and compared. No significant advantages were found for the prior differentiation step. The proposed method was applied satisfactorily to the determination of inosine 5'-monophosphate and guanosine 5'-monophosphate in several food preparations, in the presence of monosodium glutamate.
采用三种多元校准方法，即偏最小二乘法（PLS - 1和PLS - 2）和主成分回归法（PCR），通过紫外/可见吸收分光光度法同时测定混合物中的三种增味剂（5'-肌苷酸、5'-鸟苷酸和味精）。利用三元混合物的吸收光谱以及一阶和二阶导数吸收光谱，通过PLS和PCR方法对校准矩阵进行优化。对应用不同化学计量学方法获得的结果进行了讨论和比较。未发现预先进行区分步骤有显著优势。所提出的方法在有味精存在的情况下，令人满意地应用于几种食品制剂中5'-肌苷酸和5'-鸟苷酸的测定。
