Využití blízké infračervené reflektanční spektroskopie pro stanovení obsahu histaminu ve tvarůžcích

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F07%3A00001302" target="_blank" >RIV/62157124:16270/07:00001302 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Application of near-infrared reflectance spectroscopy to the analysis of histamine content in cake of cheese

Popis výsledku v původním jazyce

Near-infrared reflectance (NIR) spectroscopy was used to analyze histamine content in cake of cheese. A set of 96 samples stored at 5 ?C during 7 weeks was used for instrument calibration by partial least squares (PLS) method. Spectra were measured in the reflectance mode with a compressive cell between 10000 and 4000 cm-1, averaging 100 scans. The following statistical values were obtained: correlation coefficient (R) = 0.930 and standard error of calibration (SEC) = 26.8. The calibration model developed was verified by cross validation. To validate the calibration, the same set of samples was used. Standard error of validation was 30.8 and R for the regression of measurements by reference method versus measurements by NIR spectroscopy was 0.907. There was no significant difference between calibration and cross validation.

Název v anglickém jazyce

Application of near-infrared reflectance spectroscopy to the analysis of histamine content in cake of cheese

Popis výsledku anglicky

Near-infrared reflectance (NIR) spectroscopy was used to analyze histamine content in cake of cheese. A set of 96 samples stored at 5 ?C during 7 weeks was used for instrument calibration by partial least squares (PLS) method. Spectra were measured in the reflectance mode with a compressive cell between 10000 and 4000 cm-1, averaging 100 scans. The following statistical values were obtained: correlation coefficient (R) = 0.930 and standard error of calibration (SEC) = 26.8. The calibration model developed was verified by cross validation. To validate the calibration, the same set of samples was used. Standard error of validation was 30.8 and R for the regression of measurements by reference method versus measurements by NIR spectroscopy was 0.907. There was no significant difference between calibration and cross validation.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceeding book Risk factors of food chain VII.

ISBN

978-80-8069-948-2

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

52-55

Název nakladatele

Slovenská pol´nohospodárska univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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