Abstract
Laser induced breakdown spectroscopy (LIBS) is a rapid optical spectroscopy technique for elemental determination, which has been used for quantitative analysis in many fields. However, the calibration involving atomic emission intensity and sample concentration, is still a challenge due to physical-chemical matrix effect of samples and fluctuations of experimental parameters. To overcome these problems, various chemometric data analysis techniques have been combined with LIBS technique. In this study, LIBS was used to show its potential as a routine analysis for Na measurements in bakery products. A series of standard bread samples containing various concentrations of NaCl (0.025%–3.5%) was prepared to compare different calibration techniques. Standard calibration curve (SCC), artificial neural network (ANN) and partial least square (PLS) techniques were used as calibration strategies. Among them, PLS was found to be more efficient for predicting the Na concentrations in bakery products with an increase in coefficient of determination value from 0.961 to 0.999 for standard bread samples and from 0.788 to 0.943 for commercial products.
Highlights
Laser induced breakdown spectroscopy (LIBS) is an atomic emission spectroscopy technique in which laser beam excites and intensively heats the surface of sample
Calibration models were developed according to three different methods, which are standard calibration curve method (SCC), artificial neural network (ANN) and partial least square (PLS) for quantitative treatments attained from a calibrated data set
Prediction ability of the regression of obtained model was evaluated via validation data set to test the accuracy and precision of calibration model
Summary
Laser induced breakdown spectroscopy (LIBS) is an atomic emission spectroscopy technique in which laser beam excites and intensively heats the surface of sample. Spectral peak intensity or peak area is analyzed through LIBS data versus concentration of samples for quantitative analyses, which is the standard calibration curve method (SCC) [17]. We performed a measurement of Na concentrations in bakery products by LIBS and conducted a direct comparison between standard calibration curve, ANN and PLS in terms of prediction accuracy and prediction precision. Combination of LIBS technique and PLS model is a promising method to perform routine analysis for Na measurements in bakery products.
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