Detection of formaldehyde in raw milk by time domain nuclear magnetic resonance and chemometrics
作者： Pablo T Coimbra , Celso F Bathazar , Jonas T Guimarães , Nathalia M Coutinho , Tatiana C Pimentel
DOI: 10.1016/J.FOODCONT.2019.107006
关键词:
摘要: Abstract This study aimed to evaluate the efficacy of time-domain nuclear magnetic resonance (TD-NMR) determine formaldehyde in milk samples (from 1.75 21% v/v) using chemometric methods (principal component analysis, partial least squares regression, and soft independent modeling class analogy, PCA, PLS, SIMCA), when compared with official colorimetric method. The analysis was performed at different times refrigerated storage (0 h 48 h). Increased concentration (17.5 21%) led a decrease whiteness index [65.3–72.8] lightness values [70.5–85.3] an increase yellowing [36.31–38.73] control [77.8–78.7, 85.2–90.3, 27.40–29.92, respectively]. Regarding TD-NMR values, higher T2 were observed, formation T2,1 T2,2 throughout storage. PCA PLS proportionated adequate models while SIMCA able discriminate regards level adulteration discrimination predictive index. Overall, has proven be effective method for dairy industry check levels raw milk.
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