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Special Issue on Novel Applications of Near Infrared Spectroscopy for Agriculture, Food and Biomedicine (Part 2); Guest Editor: Huihua Yang — Research ArticlesOpen Access

Rapid determination of hyaluronic acid concentration in fermentation broth with near-infrared spectroscopy

    Hyaluronic acid (HA) concentration is an important parameter in fermentation process. Currently, carbazole assay is widely used for HA content determination in routine analysis. However, this method is time-consuming, environment polluting and has the risk of microbial contamination, as well as the results lag behind fermentation process. This paper attempted the feasibility to predict the concentration of HA in fermentation broth by using near infrared (NIR) spectroscopy in transmission mode. In this work, a total of 56 samples of fermentation broth from 7 batches were analyzed, which contained HA in the range of 2.35–9.69 g/L. Different data preprocessing methods were applied to construct calibration models. The final optimal model was obtained with first derivative using Savitzky–Golay smoothing (9 points window, second-order polynomial) and partial least squares (PLS) regression with leave-one-block-out cross validation. The correlation coefficient and Root Mean Square Error of prediction set is 0.98 and 0.43 g/L, respectively, which show the possibility of NIR as a rapid method for microanalysis and to be a promising tool for a rapid assay in HA fermentation.

    This is an Open Access article published by World Scientific Publishing Company. It is distributed under the terms of the Creative Commons Attribution 3.0 (CC-BY) License. Further distribution of this work is permitted, provided the original work is properly cited.


    Published: 24 December 2013