Determination of peroxide value, acid value and anisidine value in fish oil using near-infrared spectroscopy | การประเมินค่าเพอร์ออกไซด์ ค่ากรดไขมัน และค่าแอนิซิดีนของน้ำมันปลาโดยใช้เทคนิค NIR Spectroscopy
2009
Sunanta Boonchouy(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fisheries Products) | Sumaporn Kasemsumran(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Warunee Thanapase(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Wanchai Worawattanamateekul(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fisheries Products) | Sumitra Boonbumrung(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Juta Mookdasanit(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fisheries Products)
Rapid Near Infrared (NIR) spectroscopic technique was developed to measure peroxide value (PV), acid value (AV) and rho-anisidine value (AnV) of oxidized fish oil. A partial least squares (PLS) regression was used to developed calibration models from spectral data in first derivative and second derivative of log 1/T formats. The optimized calibration model of PV and AV were developed in the region of 1100-2200 nm, the AnV calibration model was developed in the region of 1100-2500nm. The correlation coefficient (R) of PV, AV and AnV were 0.96, 0.98 and 0.88 respectively. Calibration models were validated with the independent set samples. Root mean square error of prediction (RMSEP) of PV, AV and AnV were 1.44 meq/kg, 0.07 mgKOH/g and 6.88 respectively. The results of the paired t-test revealed that there was no significant difference between the NIR method and the standard method. According to the results obtained in this study, NIR spectroscopy is useful technique for measuring quality of fish oil.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University