Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Rapid Analysis of Melamine Content in Powdered and Liquid Milk Using Fourier Transform Infrared Spectroscopy

  • Wang, Jun (Molecular Biosciences and Bioengineering, University of Hawaii) ;
  • Jun, Soo-Jin (Human Nutrition, Food and Animal Sciences, University of Hawaii) ;
  • Li, Qing X. (Molecular Biosciences and Bioengineering, University of Hawaii)
  • Published : 2009.10.31
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Abstract

Melamine is a chemical intermediate to manufacture amino resins and plastics, which cannot be used as food additive since it can cause kidney stones. A qualitative determination method of melamine residue in powdered and liquid milk was developed using Fourier transform infrared (FTIR) spectroscopic technique. The calibration sets consisted of 21 standard melamine solutions, in which 1% trichloroacetic acid aqueous solution and acetonitrile (3:1, v/v) were used as solvent. The model was validated using 10 standard melamine solutions which were unused to build up the calibration set. Infrared (IR) absorbance peaks specific to almost all chemical groups in melamine molecule were shown in the spectral range between 1,100 and 1,800/cm. Combined partial least squares (PLS)-$2^{nd}$ derivative calibration model coupled with mean centering (MC) mathematical enhancement showed the highest correlation coefficients ($R^2$>0.99). In brief, the FTIR technique can be used for quantitative analysis of melamine in milk samples.

Keywords

References

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