Analysis of lard in cod liver oil emulsion using FTIR spectroscopy combined principal component analysis

Food Research Pub Date : 2024-06-16 DOI:10.26656/fr.2017.8(3).329

Zilhadia Zilhadia, Y. Anggraeni, Y.F. Apriyanti, M. Mustafidah, I. Jaswir

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Abstract

Cod liver oil (CLO) contains essential fatty acids and has a high price in the market. Therefore, CLO can be targeted for adulteration to increase economic profits. One of the substances used for adulteration of CLO is lard. This study aimed to analyze the spectral profile of lard and CLO in cod liver oil emulsion using Fourier transform infrared (FTIR) spectroscopy combined with principal component analysis (PCA). Lard and CLO were mixed with a range of concentrations of 0-100% used as the control. CLO emulsions were made with a composition of lard and CLO in concentrations similar to those of the control. To analyze the lard and CLO spectrum, lard and CLO were extracted from the emulsion using liquid-liquid extraction, and then the oil extracted from the emulsion was analyzed using FTIR spectroscopy and PCA. Fourier transform infrared spectrum absorption at region 1117–1098 cm-1 is specific to identifying the different spectrums of CLO and lard. The results of PCA showed that clustering between similar oil content and a combination of FTIR and PCA is effective in distinguishing the spectrum of lard and CLO in cod liver oil emulsion.

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利用傅立叶变换红外光谱联合主要成分分析法分析鱼肝油乳液中的猪油

鳕鱼肝油（CLO）含有人体必需的脂肪酸，在市场上价格不菲。猪油是掺假 CLO 的物质之一。本研究旨在利用傅立叶变换红外光谱法（FTIR）结合主成分分析法（PCA）分析鱼肝油乳液中猪油和 CLO 的光谱特征。将猪油和 CLO 混合，以 0-100% 的浓度范围作为对照。为了分析猪油和 CLO 的光谱，使用液-液萃取法从乳液中提取猪油和 CLO，然后使用傅立叶变换红外光谱和主成分分析法对从乳液中提取的油进行分析。傅立叶变换红外光谱在 1117-1098 cm-1 区域的吸收对识别 CLO 和猪油的不同光谱具有特异性，PCA 的结果表明，相似油含量之间的聚类以及傅立叶变换红外光谱和 PCA 的组合能有效区分鳕鱼肝油乳液中猪油和 CLO 的光谱。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food Research

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