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Use of NIR spectroscopy for estimation of FA composition of soy flour

2002; Wiley; Volume: 79; Issue: 6 Linguagem: Inglês

10.1007/s11746-002-0517-3

1558-9331

T. Sato, Masakazu Takahashi, Ryoichi Matsunaga,

Meat and Animal Product Quality

Abstract The feasibility of NIR spectroscopy for the determination of FA composition in soy flour was examined. NIR spectra were obtained for a small amount of soybean powder (about 8 mg) in a modified single‐grain cup using an NIR instrument by scanning the wavelengths from 1100 to 2500 nm at 2‐nm intervals. The relationship between the NIR spectral patterns of soybean powder and the FA compositions was examined: As the linoleic acid ratio increased, the NIR absorbance at 1708 nm, where the linoleic acid moiety has an absorption band, became stronger downward in the second‐derivative NIR spectra. The correlation coefficients between the standardized NIR readings at 1708 nm and the linoleic acid ratio or the oleic acid ratio in the FA composition of soy flour were −0.853 and 0.877, respectively. A rough estimation of the linoleic acid moiety or oleic acid moiety in soy flour could be successfully carried out with even a very small amount of soy flour according to the NIR spectral pattern due to the wavelength assignments of moieties.