Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

[摘要] Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

[发布机构] Department of Chemistry, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Kampus IPB, Darmaga, Indonesia^1;Halal Science Centre, Bogor Agricultural University, Kampus IPB, Baranangsiang Jalan Raya Pajajaran Bogor; 16151, Indonesia^2

[效力级别] 化学 [学科分类] 生物科学（综合）

[关键词] Authentication models;Chemometrics;Multi variate analysis;Near infrared spectra;NIR spectrum;Standard normal variates;Wheat flours