A method for rapid detection of salt content in Fuling mustard by near-infrared spectroscopy

Abstract

The invention relates to a method for rapidly detecting the salt content in Fuling pickled mustard by using near-infrared spectroscopy. The detection steps of the method of the invention include sample collection, standard determination of the salt content of each sample, collection of each sample spectrum establishment, inspection model, product detection and classification, and the like. The method of the present invention has the characteristics of no need for pretreatment, no pollution, on-line detection, and simultaneous determination of multiple components, and is more environmentally friendly, fast, simple and quick, and can use chemometrics to establish a qualitative and quantitative method for determining the salt content in pickled vegetables such as Fuling mustard. quantitative model. The innovation of the present invention is that the near-infrared spectrum cannot reflect the characteristic absorption peak of inorganic table salt, but different Na+ and Cl- ions are released due to the different content of table salt in the sample, which affects the absorption peak of water, so the content of table salt can be quickly determined by modeling , and at the same time perform clustering according to the salt content into low-salt, medium-salt and high-salt beneficial effects.

Description

technical field [0001] The invention relates to a molecular spectrum analysis method, in particular to a method for rapidly detecting the salt content in Fuling pickled mustard by using a near-infrared spectrum method. Background technique [0002] Fuling mustard mustard is a kind of salty and pickled vegetables made from stem tumor mustard (Brassica juncea cosson, Var tumida, Var. [0003] The traditional processing technology of Fuling pickled mustard is unique due to the use of wind dehydration. Its products are fresh, fragrant, tender, crisp, and sweet aftertaste. During the 3 salting process of Fuling pickled mustard, the amount of salt needs to be strictly controlled: if the amount of salt is too high, the water content of mustard mustard will decrease, which will affect the yield and crispness of mustard mustard, and will slow down the transformation of mustard mustard If the amount of salt used is too low, the lactic acid content in mustard mustard will increase, th...

AI Technical Summary

Problems solved by technology

Although these methods all use near-infrared spectroscopy to detect the salt content in different foods, in the specific application of near-infrared spectroscopy for detection of different samples, different models should be built according to the characteristics of the samples to be tested. These disclosed contents are only pure content detection methods, without qualitative cluster analysis of the samples to be tested, so it is impossible to qualitatively distinguish the high and low levels of salt content in the samples to be tested

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