ABSTRACT
Moisture content is an important parameter for lyophilized vaccines. Currently, Karl Fischer titration is widely used for moisture determination in routine analysis. However, this method is time-consuming, sample destructive and requires environment polluting reagents, as well as the results rely on the random samplings. In this study, near infrared spectroscopy was used as a fast, non-invasive and non-destructive method to determine the moisture content in lyophilized allergy vaccines. Five different vaccine products were investigated, which contained water in the range of 0.17-1.51% (w/w, KF). Different data pre-treatments, wavelength selection and partial least squares regression were applied to construct calibration models. Multi-products model and product-specific models were obtained, which show the possibility of NIR as a rapid method to discriminate whether moisture content fit into the specifications of a pharmaceutical company.
Subject(s)
Allergens/analysis , Freeze Drying , Spectroscopy, Near-Infrared/methods , Vaccines/analysis , Water/analysis , Calibration , Least-Squares AnalysisABSTRACT
The potential of near-infrared (NIR) spectroscopy in detailed food analysis was tested in a model system consisting of gluten powder treated with moisture and heat. Second-derivative transformation and extended multiplicative signal correction were applied for improving the band resolution and removing physical and quantitative spectral variations. Subsequent chemometric analyses gave loading spectra, which were interpreted as spectral effects of altered protein structures, induced by the treatments. Moistening of the gluten powder resulted in shifts and intensity changes in the protein bands, which could be explained by a combination of minor secondary structure changes, water binding, and changed microenvironments of the amino acid side chains. Heat denaturation induced increases at 2209 nm and decreases at 2167-2182 nm, indicating an alpha-helix to beta-sheet transformation, in agreement with the expectations.
Subject(s)
Dietary Proteins/analysis , Glutens/chemistry , Spectroscopy, Near-Infrared , Food Preservation , Hot Temperature , Protein Denaturation , WaterABSTRACT
Hydrated gluten, treated with various salts, was analyzed by near-infrared (NIR) spectroscopy to assess the ability of this method to reveal protein structure and interaction changes in perturbed food systems. The spectra were pretreated with second-derivative transformation and extended multiplicative signal correction for improving the band resolution and removing physical and quantitative spectral variations. Principal component analysis of the preprocessed spectra showed spectral effects that depended on salt type and concentration. Although both gluten texture and the NIR spectra were little influenced by treatment with salt solutions of low concentrations (0.1-0.2 M), they were significantly and diversely affected by treatment with 1.0 M salt solutions. Compared to hydration in water, hydration in 1.0 M sulfate salts caused spectral effects similar to a drying-out effect, which could be explained by salting-out.
