[Zurück]

B. Muik, B. Lendl, A Molina-Diaz, M.J. Ayora-Cañada:
"Fourier transform Raman spectrometry for the quantitative analysis of oil content and humidity in olives";
Applied Spectroscopy, 57 (2003), S. 233 - 237.

A method for the direct and fast determination of oil content and
humidity in olives using Fourier transform Raman spectrometry is
reported. The only sample preparation step required was crushing
of the olives using a hammer mill. The crushed olives were placed
in a dedicated sample cup, which was rotated excentrically to the
horizontal laser beam during spectrum acquisition. This allowed us
to sample an increased volume and thus compensate for sample
inhomogeneities. In this way the reproducibility of Raman spectra
taken from crushed olives was significantly improved. Partial leastsquares(PLS) regression was used for the chemometric evaluation
of the Raman spectra. Standard errors of prediction for the validation
set of 0.81% for oil content (in the range 19.68-35.71%) and
1.54% for humidity (in the range 29.23-51.49%), both expressed as
weight percentage referred to fresh matter, were obtained.

http://aleph.ub.tuwien.ac.at/F?base=tuw01&func=find-c&ccl_term=AC04405413