Caracterización de componentes minoritarios y trazas en pimentóndesarrollo de métodos analíticos espectroscópicos y cromatográficos en combinación con algoritmos quimiométricos de calibración multivariante multi-via

Zusammenfassung

This thesis doctoral is focus on the characterization of minor components in paprika. For that, different analytical methodologies have been developed, which are based on the use of chromatographic techniques (high performance liquid chromatography) and spectroscopic techniques (molecular fluorescence and Raman spectroscopy). The combination of these analytical techniques with chemometric tools (first and second order mathematical algorithms) has allowed developing simpler, faster and more environmentally friendly methods. In other cases, this combination has enabled the resolution of analytical problems (co-elution of compounds in a chromatographic system), not being possible other ways of resolution. Some procedures for treatment of samples have been optimized in case of it was necessary. Besides, some of the developed methodologies have allowed the classification and grouping of paprika according to their origin or drying system.