Earticle

초록

영어

Melamine is a chemical intermediate to manufacture amino resins and plastics, which cannot be used as food additive since it can cause kidney stones. A qualitative determination method of melamine residue in powdered and liquid milk was developed using Fourier transform infrared (FTIR) spectroscopic technique. The calibration sets consisted of 21 standard melamine solutions, in which 1% trichloroacetic acid aqueous solution and acetonitrile (3:1, v/v) were used as solvent. The model was validated using 10 standard melamine solutions which were unused to build up the calibration set. Infrared (IR) absorbance peaks specific to almost all chemical groups in melamine molecule were shown in the spectral range between 1,100 and 1,800/cm. Combined partial least squares (PLS)-2nd derivative calibration model coupled with mean centering (MC) mathematical enhancement showed the highest correlation coefficients (R2>0.99). In brief, the FTIR technique can be used for quantitative analysis of melamine in milk samples.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jun Wang [ Molecular Biosciences and Bioenginerring, University of Hawaii ]
• Soojin Jun [ Human Nutrition, Food and Animal Sciences, University of Hawaii ] Corresponding Author
• Qing X. Li [ Molecular Biosciences and Bioenginerring, University of Hawaii ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664