FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (18): 163-167.doi: 10.7506/spkx1002-6630-201718026

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Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy

ZHUANG Yang, TIAN Panpan, XIA Dongmei, SHAN Changhai, CHEN Meilin, CHENG Chao, WANG Xingping   

  1. (1. College of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China;2. College of Science and Technology, Hubei University for Nationalities, Enshi 445000, China;3. Zigui Diyuan Canned Food Co. Ltd., Zigui 443600, China;4. Enshi Autonomous Prefecture of Miao and Tujia Nationalities Center for Food and Drug Control, Enshi 445000, China)
  • Online:2017-09-25 Published:2017-09-04

Abstract: In this study, the feasibility of using attenuated total reflection infrared spectroscopy to determine lycopene in ketchup was examined. The results obtained were as the follows: The wavenumber region between 1 700 and 950 cm-1 was chosen for the infrared spectrum analysis of samples and the spectrum data were analyzed by partial least squares regression after denoising using the 2nd derivative pretreatment. A regression equation was established with a coefficient of determination of 0.970, and the root mean square error of prediction of the model was 3.78. The coefficient of determination of linear fitting between the predicted and real values was 0.959 8, suggesting that the regression equation can accurately predict the content of lycopene in ketchup.

Key words: attenuated total reflectance infrared spectroscopy, lycopene, modeling, determination

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