Method for detecting lime-like substance in flour

Abstract

The invention relates to the field of foodstuff safety, and discloses a method for detecting lime-like substances in flour. The invention comprises the steps of: collecting microscopic mid-infrared images of flour samples requiring detecting; carrying out image analysis upon the microscopic mid-infrared images of the flour samples according to mid-infrared spectral features of lime-like substances and pure flour; calculating derivative spectrums of the lime-like substances and the pure flour according to the mid-infrared spectrums; and carrying out spectrum enhanced image analysis upon the microscopic mid-infrared images of the flour samples according to the derivative spectral features. According to the method for detecting lime-like substances in flour, complicated pretreatment is not required during a detection process; the detection steps are simple and quick; and detection results are accurate and reliable. Also, a target sample dimension of microscopic mid-infrared imaging reaches a micrometer grade, which is similar to a dimension of lime-like substance particles. Therefore, relative to a small lime-like additive amount, the method contributes to a lime-like substance enriching effect within a dimensional scope, such that the additive is easy to be detected.

Description

technical field [0001] The invention relates to the technical field of agricultural product safety, in particular to a method for detecting lime substances in flour. Background technique [0002] Flour is one of the bulk agricultural products and one of the main sources of people's daily food. The quality and safety of flour is not only directly related to people's health, but also a major issue related to the national economy and people's livelihood. However, in recent years, the quality and safety of flour has attracted widespread attention from all walks of life. In addition to the problem flour caused by whitening agents, the problem of adding excessive calcium oxide, calcium hydroxide, calcium carbonate and other lime substances to achieve weight gain and other effects has also been exposed, which not only has a great negative impact on society, but also Seriously endanger people's diet safety and health. [0003] The traditional detection method for additives in flo...

AI Technical Summary

Problems solved by technology

However, in recent years, the quality and safety of flour has attracted widespread attention from all walks of life.

In addition to the problem flour caused by whitening agents, the problem of adding excessive calcium oxide, calcium hydroxide, calcium carbonate and other lime substances to achieve weight gain and other effects has also been exposed, which not only has a great negative impact on society, but also Seriously endanger people's food safety and health

[0003] The traditional detection method for additives in flour is mainly based on chromatographic analysis. Its defect is that complex pretreatment of the tested samples is required, the detection steps are cumbersome and time-consuming, and the use of chemical reagents in the detection process causes environmental pollution. Therefore, it is restricted its wide application

Images