Simultaneous spectrophotometric determination of four preservatives in foodstuffs by multivariate calibration and artificial neural networks

Yan Qing Chen Yong Nian Ni

引用本文: Yan Qing Chen,  Yong Nian Ni. Simultaneous spectrophotometric determination of four preservatives in foodstuffs by multivariate calibration and artificial neural networks[J]. Chinese Chemical Letters, 2009, 20(5): 615-619. doi: 10.1016/j.cclet.2009.01.006 shu
Citation:  Yan Qing Chen,  Yong Nian Ni. Simultaneous spectrophotometric determination of four preservatives in foodstuffs by multivariate calibration and artificial neural networks[J]. Chinese Chemical Letters, 2009, 20(5): 615-619. doi: 10.1016/j.cclet.2009.01.006 shu

Simultaneous spectrophotometric determination of four preservatives in foodstuffs by multivariate calibration and artificial neural networks

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摘要: Benzoic acid (BA), methylparaben (MP), propylparaben (PP) and sorbic acid (SA) are food preservatives, and they have well defined UV spectra. However, their spectra overlap seriously, and it is difficult to determine them individually from their mixtures without preseparation. In this paper, seven different chemometric approaches were applied to resolve the overlapping spectra and to determine these compounds simultaneously. With respect to the criteria of% relative prediction error (RPE) and% recovery,principal component regression (PCR) and radial basis function-artificial neural network (RBF-ANN) were the preferred methods.These two methods were successfully applied to the analysis of some commercial samples.

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  • 收稿日期:  2008-09-16
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    沈阳化工大学材料科学与工程学院 沈阳 110142

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