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Chemical composition of carrageenan blends determined by IR spectroscopy combined with a PLS multivariate calibration
1Department of Organic Chemistry, Facultad de Ciencias, University of Vigo, Marcosende, 36200-Vigo, Pontevedra, Spain. etojo@correo.uvigo.es
Carbohydrate Research
|June 7, 2003
Abstract:
The content of kappa, iota and lambda carrageenan in mixtures was determined by application of FT-IR spectroscopy combined with partial least-squares multivariate regression (PLS). This method allows the determination of the relative amounts of the different carrageenans in a rapid and accurate manner.