A simple and rapid Fourier transform mid- infrared spectroscopic method with attenuated total reflec- tion was developed for the detection of cyclopiazonic acid in ewe’s cheese samples. A partial least-squares calibration model for the prediction of cyclopiazonic acid content in ewe medium-ripened cheese, based on spectra data, revealed to be the best approach. The PLS model was tested by cross- validation in order to minimize standard error of the model and the relevant RMSECV (root of mean-squared error in cross-validation) was calculated to be 0.05 μg/g. In paral- lel experiments, cyclopiazonic acid content was estimated using the developed SPME-HPLC/UV method and differ- ent cheese samples were analysed using both techniques. The method appears to be useful for a qualitative and semi- quantitative screening of a large number of cheese samples, important in food contaminants monitoring. Since no sample pretreatment is required at all, the analysis times are dramat- ically shortened in comparison with any chromatographic procedure.

Fast detection of cyclopiazonic acid in cheese using Fourier transform mid-infrared ATR spectroscopy

DE BENEDETTO, Giuseppe, Egidio
2007

Abstract

A simple and rapid Fourier transform mid- infrared spectroscopic method with attenuated total reflec- tion was developed for the detection of cyclopiazonic acid in ewe’s cheese samples. A partial least-squares calibration model for the prediction of cyclopiazonic acid content in ewe medium-ripened cheese, based on spectra data, revealed to be the best approach. The PLS model was tested by cross- validation in order to minimize standard error of the model and the relevant RMSECV (root of mean-squared error in cross-validation) was calculated to be 0.05 μg/g. In paral- lel experiments, cyclopiazonic acid content was estimated using the developed SPME-HPLC/UV method and differ- ent cheese samples were analysed using both techniques. The method appears to be useful for a qualitative and semi- quantitative screening of a large number of cheese samples, important in food contaminants monitoring. Since no sample pretreatment is required at all, the analysis times are dramat- ically shortened in comparison with any chromatographic procedure.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11587/106282
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