Solid Dosage Form Analysis by near Infrared Spectroscopy: Comparison of Reflectance and Transmittance Measurements Including the Determination of Effective Sample Mass

2002 ◽  
Vol 10 (4) ◽  
pp. 233-245 ◽  
Author(s):  
Meenakshy Iyer ◽  
Hannah R. Morris ◽  
James K. Drennen
Keyword(s):  
Near Infrared ◽  
Empirical Method ◽  
Infrared Analysis ◽  
Compression Force ◽  
Sampling Depth ◽  
Sample Mass ◽  
Form Analysis ◽  
Solid Dosage ◽  
Reflectance Measurements

Investigations into the near infrared analysis of intact tablets allow comparison of the reflectance and transmittance methodologies. The studies involved estimation of the effective sample mass and the effect of sample inhomogeneities. An empirical method for determining effective sample mass used tablets of varying thickness and constant compression force. Tablets containing a range of cimetidine concentrations were used to study the effect of drug concentration on effective sample mass as a function of wavelength of observation. Effective sampling depth was between 1.9 and 2.7 mm for reflectance measurements. With transmittance measurements, signal was completely attenuated when tablet thickness was greater than 3.4–4.9 mm, depending on the wavelength of observation. Multi-layered tablets provided a means of probing the effect of sample inhomogeneity. Both reflectance and transmittance measurements may be sensitive to sample inhomogeneity. Transmittance measurements are sensitive to pathlength variations.

The Determination of Total C-H by Near Infrared Analysis

1971 ◽  
Vol 4 (7) ◽  
pp. 479-483 ◽  
Author(s):  
D. L. Powell ◽  
E. J. Darland ◽  
T. R. Williams
Keyword(s):  
Near Infrared ◽  
Infrared Analysis

Determination of protein in pea flour by near infrared analysis

1984 ◽  
Vol 35 (9) ◽  
pp. 1034-1039 ◽  
Author(s):  
Anthony M. C. Davies ◽  
David J. Wright
Keyword(s):  
Near Infrared ◽  
Infrared Analysis ◽  
Pea Flour

Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis

2020 ◽  
Vol 69 (2) ◽  
pp. 585-592 ◽  
Author(s):  
Marco Grossi ◽  
Enrico Valli ◽  
Virginia Teresa Glicerina ◽  
Pietro Rocculi ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Near Infrared ◽  
Solid Fat Content ◽  
Fats And Oils ◽  
Fat Content ◽  
Infrared Analysis ◽  
Solid Fat

The Benefits of near Infrared Analysis for Food Product Quality

1998 ◽  
Vol 6 (A) ◽  
pp. A343-A348 ◽  
Author(s):  
Christel Kurowski ◽  
Dagmar Timm ◽  
Uwe Grummisch ◽  
Ulrich Meyhack ◽  
Horst Grunewald
Keyword(s):  
Near Infrared ◽  
Raw Materials ◽  
Nir Spectroscopy ◽  
Food Product ◽  
Infrared Analysis ◽  
Full Spectrum ◽  
Process Measurements ◽  
Selection Of

This is a poster presentation. Raw materials have a decisive influence on the quality of a product. Therefore it is important to check raw materials not only for quality and composition but also for identity. It is also essential to check material during the production process to prevent defective products and to save costs resulting from any out of specification batch. Such in-process measurements are also used for process control. The power of NIR spectroscopy includes both qualitative and quantitative analysis. Results can be obtained within a few seconds. Since no chemicals or time consuming sample preparation is necessary NIR spectroscopy is an ideal analytical method for at-line and in-line measurements. NIR spectroscopy is well established to measure moisture, protein, and fat – the three major constituents in food processing. For these three and a few other constituents a selection of 19 specific wavelengh filters can give all necessary information. But NIR spectroscopy is not only an appropriate tool to analyze these “standard parameters” it can also be very helpful when determining less conventional or minor parameters. Therefore often a higher flexibility regarding the wavelength selection is required which makes the collection of a full spectrum necessary. Some of these less common applications are the determination of caffeine in coffee, theobromine in chocolate or trans fatty acids in margarine. Other product specific parameters which have a strong influence on processing behaviour like the tenderness of peas or the degree of substitution in modified starch can also be measured by NIR.

Near Infrared Analysis of Dried Human Serum for Determining Human Serum Urea Concentration

1993 ◽  
Vol 1 (3) ◽  
pp. 127-132 ◽  
Author(s):  
Jeffrey W. Hall ◽  
Alan Pollard
Keyword(s):  
Human Serum ◽  
Least Squares ◽  
Partial Least Squares Regression ◽  
Near Infrared ◽  
Direct Analysis ◽  
Urea Concentration ◽  
Infrared Analysis ◽  
Least Squares Regression ◽  
Serum Urea

We determined the human serum urea concentration from the near infrared spectrum of dried sera to assess whether the removal of water could provide an improvement over the direct analysis of unmodified samples. The results ( r = 0.989, SEP = 1.0 mmol L−1) obtained by the analysis of dried sera by using multiple linear least-squares regression were comparable to the results ( r = 0.993, SEP = 0.8 mmol L−1) obtained by the analysis of unmodified serum by using Partial Least-Squares regression.1 While the NIR determination of serum urea concentration in dried specimens simplifies the regression analysis it requires more technical competence and is more time-consuming.

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