MODELING OF THE CALIBRATION DEPENDENCE FOR ESTIMATING THE MELAMINE CONTENT IN MILK USING AN IR FOURIER SPECTROMETER

Abstract

Promising methods of laboratory analysis, including the determination of the content of various substances in food products, include near- and medium-range infrared spectrometry, which allows the identification of chemical compounds. The method of IR spectrometry in the medium range is of the greatest scientific and practical interest, namely its application as an express analysis for the quantitative determination of the content of chemicals. There are few works in the scientific literature on the construction of calibration characteristics for IR-Fourier spectrometers in order to assess the safety parameters of milk, including melamine content. The aim of the work was to construct a calibration dependence for estimating the melamine content in milk using IR-Fourier spectrometers. The research was carried out in stages on the basis of the educational and research Center for the examination of Food and Animal Feed of the St. Petersburg State University of Veterinary Medicine. A standard sample of melamine, samples of raw milk without melamine and with melamine in various concentrations determined by high -performance liquid chromatography were used as materials for research. Based on the results obtained, a model of calibration dependence was built, which makes it possible to determine the quantitative content of melamine in milk at its pressure in order to falsify protein. The use of such models will allow not only the identification of chemicals, but also to determine their quantity, which is a promising direction in the development of new methods of physico-chemical analysis of food products and raw materials.