Rapid and Simultaneous Determination of Lycopene and β-Carotene Contents in Tomato Juice by Infrared Spectroscopy
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- 作者：Thais De Nardo† ; ; Cecilia Shiroma-Kian† ; ; Yuwana Halim† ; ; David Francis§ ; ; Luis E. Rodriguez-Saona*† ;
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2009
- 出版时间：February 25, 2009
- 年：2009
- 卷：57
- 期：4
- 页码：1105-1112
- 全文大小：331K
- 年卷期：v.57,no.4(February 25, 2009)
- ISSN：1520-5118
文摘
The rapid quantification of lycopene and β-carotene in tomato juices by attenuated total reflectance (ATR) infrared spectroscopy combined with multivariate analysis was evaluated. Two sample preparation methods were compared: a direct measurement of the tomato paste and an extraction method using hexane to isolate carotenoids. HPLC was used as the reference method. Cross-validated (leave-one-out) partial least-squares regression (PLSR) was used to create calibration models to predict these phytonutrient concentrations in blind test samples. The infrared spectra showed unique marker bands at 957 and 968 cm−1 for lycopene and β-carotene, respectively. Multivariate analysis of the infrared spectral data gave correlation coefficients (r values) of >0.9 between the ATR-IR predicted and HPLC reference values, and standard errors of cross-validation (SECV) of 0.5 and 0.04 mg/100 g of juice for lycopene and β-carotene, respectively. ATR-IR could provide the tomato industry with a simple, rapid, and high-throughput technique for the determination of tomato quality.