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Quantification of rubidium as a trace element in beef using laser induced breakdown spectroscopy
Y Dixit1, Maria P Casado-Gavalda1, R Cama-Moncunill1
1School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland.
Meat Science
|April 21, 2017
Summary
Laser induced breakdown spectroscopy (LIBS) coupled with chemometrics can quantify rubidium (Rb) in minced beef. This rapid analysis method shows potential for the meat industry.
Area of Science:
- Analytical Chemistry
- Food Science
Background:
- Accurate elemental analysis is crucial for food quality control.
- Rubidium (Rb) quantification in food matrices presents analytical challenges.
Purpose of the Study:
- To develop and validate a Laser-Induced Breakdown Spectroscopy (LIBS) method for quantifying rubidium (Rb) in minced beef.
- To assess the potential of LIBS coupled with chemometrics for rapid analysis in the meat industry.
Main Methods:
- LIBS spectra were acquired from minced beef samples using a LIBSCAN 150 system.
- Samples were prepared by drying, powdering, and pelletizing, with Rb levels spiked using beef liver.
- Partial Least Squares Regression (PLSR) was employed for model development and validation.
Main Results:
- A calibration model achieved a coefficient of determination (Rc2) of 0.99 and RMSEC of 0.05ppm.
- Leave-one-out cross-validation yielded Rcv2 of 0.90 and RMSECV of 0.22ppm.
- The developed method demonstrated high accuracy and precision for Rb quantification.
Conclusions:
- LIBS coupled with chemometrics offers a viable and rapid technique for Rb quantification in minced beef.
- This approach holds significant promise for quality control applications within the meat processing industry.