Authentication of lotus root powder adulterated with potato starch and/or sweet potato starch using Fourier transform mid-infrared spectroscopy

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3103-3109

  Liu, Jia ^a   Wena, Yu ^a   Dong, Nan ^a   Lai, Chunli ^a   Zhao, Guohua ^a,b,c  

^a SOUTHWEST UNIVERSITY   (China)

^b The Key Laboratory of Nutrition and Food Hygiene of Chongqing City   (China)

^c Chongqing Sweet Potato Engineering and Technology Centre   (China)

Author keywords

Adulteration; Fourier transform mid infrared; Lotus root powder; Partial least squares

Indexed keywords

FOURIER TRANSFORMS; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; PRINCIPAL COMPONENT ANALYSIS; STATISTICS;

ADULTERATION; COEFFICIENT OF DETERMINATION; FOURIER TRANSFORM MID INFRARED SPECTROSCOPY; LIMIT OF QUANTIFICATIONS; LOTUS ROOT POWDERS; MIDINFRARED; PARTIAL LEAST SQUARE (PLS); STANDARD DEVIATION;

STARCH;

POTATO STARCH; SWEET POTATO STARCH; UNCLASSIFIED DRUG;

ARTICLE; CALIBRATION; CHEMOMETRICS; CLASSIFICATION; FOURIER TRANSFORM MID INFRARED SPECTROSCOPY; INFRARED SPECTROSCOPY; LIMIT OF DETECTION; LOTUS; LOTUS ROOT POWDER; PLANT ROOT; POWDER; PRINCIPAL COMPONENT ANALYSIS; QUANTITATIVE ANALYSIS;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 84879817300     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.155     Document Type: Article

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