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P. M. Lucy, E. H. Stephen, I. David, V. V. Frank and L. Susan, (2007) At-Line near-infrared spectroscopy for prediction of the solid fat content of milk fat from New Zealand butter, Agriculture and Food Chemistry, 55(6), 2791-2796.

has been cited by the following article:

• TITLE: Simultaneous determination of chlorogenic acid and baicalin in heat-clearing and detoxicating oral liquid by NIRS

  AUTHORS: Zhen-Yao Liu, Bing Liu, Ji-Dong Yang

  KEYWORDS: Near Infrared Spectroscopy; Partial Least Square Method; Heat-Clearing and Detoxicating Oral Liquid; Chlorogenic Acid; Baicalin

  JOURNAL NAME: Health, Vol.1 No.3, December 1, 2009

  ABSTRACT: The calibration model for simultaneous deter-mination of chlorogenic acid and baicalin in heat-clearing and detoxicating oral liquid was built by partial least squares and near infrared spectroscopy, and the method of spectral pre-treatment was discussed. Building model from calibration set obtained good results, and vali-dated by prediction. According to heat-clearing and detoxicating oral liquid from 30 batches of 6 factories, the correlation coefficient of chloro-genic acid and baicalin model are 0.9993 and 0.9923, The root mean square error of cross validation (RMSECV) are 0.467 and 0.480, and the standard Error of prediction (SEP) of chloro- genic acid and baicalin are 0.356 and 0.370 re-spectively. The correlation coefficients in pre-diction set are 0.9997 and 0.9969, prediction results are accurate and reliable. This method can be applied in rapid analysis of heat- clearing and detoxicating oral liquid, and it is fit for on-line detection and has a wide application prospect.