Infrared spectroscopic determination of poly(ethylene glycol) for nutritional studies
1995
Belleville, C. | Rober, P (Pavel) | Hoebler, C. | Barry, J.L.
Markers are commonly used in nutritional studies to evaluate the transit and degradation rate of food. Poly(ethylene glycol) is a water-soluble marker that is poorly quantified by the turbimetric technique in some digestive samples. In the present work, an alternative for quantifying poly(ethylene glycol) was tested. In the mid-infrared region, poly(ethylene glycol) has a characteristic absorption band around 1080 cm-1 which increases with the poly(ethylene glycol) content. A prediction equation for the poly(ethylene glycol) was assessed by applying a principal component regression to infrared spectral data recorded between 900 and 1200 cm-1. The correlation coefficient and the standard error obtained were 0.99 and 0.29 g L-1, respectively. Samples resulting from an in vitro digestion of bread were submitted to this equation. The results showed that infrared spectroscopy could be a relevant technique for the measurement of poly(ethylene glycol). In addition, the soluble carbohydrates could be evaluated by mid-infrared spectroscopy.
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