Lachenmeier and Kessler (2008) Multivariate Curve Resolution of Spectrophotometric Data for the Determination of Artificial Food Colors

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Multivariate Curve Resolution of Spectrophotometric Data for the Determination of Artificial Food Colors

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CONTRIBUTORS:

	Author:	Lachenmeier, Dirk W (Chemisches und Veterinäruntersuchungsamt Karlsruhe)
	Author:	Kessler, Waltraud

JOURNAL:

Journal of agricultural and food chemistry, 56(14), 5463 - 5468.

YEAR:

2008

PUB TYPE:

Journal Article

SUBJECT(S):

Multivariate curve resolution; MCR; PLS; spectrophotometry; food colors; alcoholic beverages; absinthe

DISCIPLINE:

Food & Nutritional Science

HTTP:

http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf800069p.html

LANGUAGE:

English

PUB ID:

103-443-654 (Last edited on 2008/07/17 01:05:45 GMT-6)

SPONSOR(S):

ABSTRACT:
In the analysis of food additives, past emphasis was put on the development of chromatographic techniques to separate target components from a complex matrix. Especially in the case of artificial food colors, direct spectrophotometric measurement was seen to lack in specificity due to a high spectral overlap between different components. Multivariate curve resolution (MCR) may be used to overcome this limitation. MCR is able to (i) extract from a complex spectral feature the number of involved components, (ii) attribute the resulting spectra to chemical compounds, and (iii) quantify the individual spectral contributions with or without a priori knowledge. We have evaluated MCR for the routine analysis of yellow and blue food colors in absinthe spirits. Using calibration standards, we were able to show that MCR equally performs as compared to partial least-squares regression but with much improved chemical information contained in the predicted spectra. MCR was then applied to an authentic collective of different absinthes. As confirmed by reference analytics, the food colors were correctly assigned with a sensitivity of 0.93 and a specificity of 0.85. Besides the artificial colors, the algorithm detected a further component in some samples that could be assigned to natural coloring from chlorophyll.

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