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Method for detecting lime substances in flour by near infrared spectroscopy

A near-infrared spectroscopy, flour technology, applied in the direction of color/spectral property measurement, measurement device, material analysis by optical means, etc., can solve the problem of inability to obtain, achieve accurate and reliable results, ensure healthy diet, and simple steps.

Inactive Publication Date: 2011-10-12
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

That is to say, the analysis of inorganic elements in the matrix by the method in the above report is still an indirect analysis, and the qualitative and quantitative analysis of the inorganic substances added to the flour cannot be supported by the above theory

Method used

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  • Method for detecting lime substances in flour by near infrared spectroscopy
  • Method for detecting lime substances in flour by near infrared spectroscopy
  • Method for detecting lime substances in flour by near infrared spectroscopy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Qualitative detection of lime substances in a series of flour samples to be tested, the steps are as follows:

[0063] S100: Use a near-infrared spectrometer with a signal-to-noise ratio of not less than 10,000 to collect a near-infrared spectrum of the flour sample to be tested. figure 2 It is the near-infrared spectrogram of the flour sample to be tested described in Example 1 of the present invention. like figure 2 As shown, the wavenumber range of this flour sample is 7600cm -1 ~6400cm -1 .

[0064] S200: According to the near-infrared spectrum characteristics of the lime-like substance and the pure flour, determine whether the lime-like substance is contained in the flour sample. figure 2 Medium wave number is 7084cm -1 The nearby absorption peak (marked in the dotted box) is the characteristic absorption of lime-like substances, so it can be qualitatively determined that the series of flour samples contain lime-like substances.

Embodiment 2

[0066] The simultaneous quantitative determination of calcium oxide, calcium hydroxide and calcium carbonate in flour samples is as follows.

[0067] S300: Collect near-infrared spectra of standard series of flour samples. The calcium oxide content (percentage by weight, the same below) in the flour samples included in the standard series of flour samples is evenly distributed in the range of 0.2%-8.0%, the calcium hydroxide content is evenly distributed in the range of 0.5%-9.0%, and the carbonic acid The calcium content is evenly distributed in the range of 0.2%-7.0%, and the sample capacity of the standard series is 20. Among them, there is no correlation among the contents of calcium oxide, calcium hydroxide and calcium carbonate, that is, the contents of the three are independent. The contents of calcium oxide, calcium hydroxide and calcium carbonate are shown in Table 1.

[0068] Contents of calcium oxide, calcium hydroxide and calcium carbonate in the standard series ...

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Abstract

The invention provides a method for detecting lime substances in flour by near infrared spectroscopy, which comprises the following steps of: acquiring a near infrared spectrum of a flour sample to be detected; determining whether the flour sample to be detected contains the lime substances or not according to the near infrared spectrum characteristics of the lime substances and pure flour; if a determined result is that the flour sample to be detected contains lime substances, acquiring a near infrared spectrum of a standard series flour sample; establishing a quantitative correction model according to the near infrared spectrum of the standard series flour sample; and detecting the content of the lime substances in the flour sample to be detected according to the quantitative correction model. The method for detecting the lime substances in the flour by the near infrared spectroscopy is simple in steps and pollution-free, and can be used for detecting whether the flour contains the lime substances or not quickly and qualitatively; and multiple lime substances in the flour can be measured quickly and quantitatively by combining the near infrared spectrum of the standard series flour sample and the quantitative correction model, and the obtained results are accurate and reliable.

Description

technical field [0001] The invention relates to the technical field of food safety, in particular to a method for detecting lime substances in flour by near-infrared spectroscopy. Background technique [0002] Flour is one of the main sources of people's daily food. The quality and safety of flour is directly related to people's health. However, in recent years, the quality and safety of flour has attracted widespread attention from all walks of life. In addition to the problematic flour caused by whitening agents, the problematic flour with excessive lime (calcium oxide, calcium hydroxide), calcium carbonate and other inorganic pollutants to achieve weight gain and other effects has also been frequently exposed, which not only caused a great negative impact , and seriously endanger people's food safety and health. At present, there is no report on the detection of lime substances mixed in flour by using near-infrared spectroscopy. [0003] The traditional detection meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/35G01N21/359
Inventor 王纪华王冬马智宏韩平赵柳潘立刚
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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