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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Salt, one of the most commonly consumed food additives worldwide, is produced in many countries. The chemical composition of edible salts is essential information for quality assessment and origin distinction. In this work, a simple laser-induced breakdown spectroscopy instrument was assembled with a diode-pumped solid-state laser and a miniature spectrometer. Its performances in analyzing Mg and Ca in six popular edible sea salts consumed in South Korea and classification of the products were investigated. Each salt was dissolved in water and a tiny amount of the solution was dropped and dried on the hydrophilicity-enhanced silicon wafer substrate, providing homogeneous distribution of salt crystals. Strong Mg II and Ca II emissions were chosen for both quantification and classification. Calibration curves could be constructed with limits-of-detection of 87 mg/kg for Mg and 45 mg/kg for Ca. Also, the Mg II and Ca II emission peak intensities were used in a k-nearest neighbors model providing 98.6% classification accuracy. In both quantification and classification, intensity normalization using a Na I emission line as a reference signal was effective. A concept of interclass distance was introduced, and the increase in the classification accuracy due to the intensity normalization was rationalized based on it. Our methodology will be useful for analyzing major mineral nutrients in various food materials in liquid phase or soluble in water, including salts.

Details

Title
A Simple Laser-Induced Breakdown Spectroscopy Method for Quantification and Classification of Edible Sea Salts Assisted by Surface-Hydrophilicity-Enhanced Silicon Wafer Substrates
Author
Han-Bum Choi 1 ; Seung-Hyun Moon 1 ; Kim, Hyang 2 ; Nagaraju Guthikonda 2 ; Ham, Kyung-Sik 3   VIAFID ORCID Logo  ; Song-Hee, Han 4 ; Sang-Ho, Nam 5 ; Yong-Hoon, Lee 5 

 Department of Chemistry, Mokpo National University, Jeonnam, Muan-gun 58554, Republic of Korea; [email protected] (H.-B.C.); [email protected] (S.-H.M.) 
 Plasma Spectroscopy Analysis Center, Mokpo National University, Jeonnam, Muan-gun 58554, Republic of Korea; [email protected] (H.K.); [email protected] (N.G.) 
 Department of Food Engineering, Mokpo National University, Jeonnam, Muan-gun 58554, Republic of Korea; [email protected] 
 Division of Navigation Science, Mokpo National Maritime University, Jeonnam, Mokpo-si 58628, Republic of Korea; [email protected] 
 Department of Chemistry, Mokpo National University, Jeonnam, Muan-gun 58554, Republic of Korea; [email protected] (H.-B.C.); [email protected] (S.-H.M.); Plasma Spectroscopy Analysis Center, Mokpo National University, Jeonnam, Muan-gun 58554, Republic of Korea; [email protected] (H.K.); [email protected] (N.G.) 
First page
9280
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
14248220
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2893352642
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.