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A Simple Laser-Induced Breakdown Spectroscopy Method for Quantification and Classification of Edible Sea Salts
Han-Bum Choi1, Seung-Hyun Moon1, Hyang Kim2
1Department of Chemistry, Mokpo National University, Jeonnam, Muan-gun 58554, Republic of Korea.
Sensors (Basel, Switzerland)
|November 25, 2023
Summary
This study developed a simple laser-induced breakdown spectroscopy method to analyze magnesium and calcium in edible sea salts. The technique achieved high accuracy in quantifying minerals and classifying salt origins.
Area of Science:
- Analytical Chemistry
- Spectroscopy
- Food Science
Background:
- Edible salt's chemical composition is crucial for quality control and determining its origin.
- Accurate analysis of mineral content in food additives like salt is essential.
Purpose of the Study:
- To develop and evaluate a simple laser-induced breakdown spectroscopy (LIBS) instrument for analyzing magnesium (Mg) and calcium (Ca) in edible sea salts.
- To assess the capability of the LIBS method for classifying the origin of popular South Korean sea salts based on their mineral profiles.
Main Methods:
- A simple LIBS instrument was assembled using a diode-pumped solid-state laser and a miniature spectrometer.
- Edible sea salt samples were dissolved in water, and solutions were deposited on silicon wafers for analysis.
- Magnesium (Mg II) and calcium (Ca II) emission lines were used for quantification and classification, with sodium (Na I) used for intensity normalization.
Main Results:
- Calibration curves yielded limits-of-detection of 87 mg/kg for Mg and 45 mg/kg for Ca.
- A k-nearest neighbors model, using normalized Mg II and Ca II emission intensities, achieved 98.6% classification accuracy for salt products.
- Intensity normalization using a sodium (Na I) emission line proved effective for both quantification and classification.
Conclusions:
- The developed LIBS methodology offers a reliable and accurate approach for analyzing major mineral nutrients in water-soluble food materials like edible salts.
- The method demonstrates potential for quality assessment and origin distinction of food products based on their elemental composition.
- Intensity normalization is a key factor in enhancing the accuracy of LIBS-based classification.
