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Method for determining hot degree of pepper

A detection method and pepper technology, applied in the field of analytical chemistry, can solve the problems of high price, time-consuming and laborious, complicated experimental operation, etc., and achieve the effects of good precision, saving manpower and material resources, and strong penetrating ability.

Inactive Publication Date: 2012-01-11
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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Problems solved by technology

[0009] Using traditional chemical analysis methods, such as high performance liquid chromatography and ultraviolet spectrophotometry to determine the content of capsaicin and dihydrocapsaicin, is a destructive analysis, and the experimental drugs used are expensive, the experimental operation is complicated, time-consuming and laborious, etc.

Method used

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  • Method for determining hot degree of pepper
  • Method for determining hot degree of pepper
  • Method for determining hot degree of pepper

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Experimental program
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Embodiment

[0019] 1 Materials and methods

[0020] 1.1 Materials

[0021] 123 mature pepper samples from the Chinese Academy of Agricultural Sciences. Among them, 93 samples are the calibration set and 30 samples are the validation set. The spiciness ranges from 10779 to 151024.

[0022] 1.2 Instruments and equipment

[0023] NIRLab N-200 near-infrared quality analyzer, Switzerland Buchi company (NIRCalV4.21 software, 12cm sample cup).

[0024] 1.3 Method

[0025] 1.3.1 Sample pretreatment

[0026] Crush the dried chili sample with seeds and skin, pass through a 40-mesh sieve, and spread the chili powder all over the sample cup, with a thickness of not less than 1cm.

[0027] 1.3.2 Near-infrared spectrum acquisition

[0028] At room temperature, the near-infrared diffuse reflectance spectra of pepper powder samples were measured. When measuring, the resolution is 1cm -1 , the number of scans is 3, and the spectral range is 1100-2500nm. After the instrument is preheated for 20-3...

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Abstract

The invention provides a method for determining the hot degree of pepper, which comprises the following steps: collecting optical data of capsaicin and dihydrocapsaicin in a pepper sample through a near infrared spectroscopy, calculating the hot degree of the pepper, relating data of the hot degree of the pepper obtained in a chemical analysis method, constructing a correction model in a partial least squares method, carrying out substitution of the optical data of the capsaicin and the dihydrocapsaicin in the pepper sample to be tested, and obtaining the hot degree of the pepper sample to be tested. The quantitative analysis model for the hot degree of the pepper has high accuracy, and the hot degree of the actual pepper sample can be predicted accurately and reliably. The hot degree of the pepper determined with the near infrared spectroscopy is not significantly different from results determined in the chemical analysis method, and non-destructive testing can be achieved for the hot degree of the pepper.

Description

technical field [0001] The invention relates to the field of analytical chemistry, in particular to a method for measuring the hotness of capsicum by using a near-infrared spectrum analysis technique to detect the contents of capsaicin and dihydrocapsaicin in a sample. Background technique [0002] Near-infrared spectroscopy is the fastest growing and most compelling spectroscopic analysis technique since the 1990s. Near-infrared light is an electromagnetic wave between visible light and mid-infrared light. The wavelength range is 700-2500nm. Generally, the near-infrared spectrum absorption of organic substances in this region is mainly hydrogen-containing groups (O-H, C-H, N-H, S-H, P-H) Etc. multiplier and combined frequency absorption. Near-infrared spectroscopy (NIRS) is known as the giant of analysis in the field of analytical chemistry because some of the main structures and components of almost all organic substances can be found in their near-infrared spectra, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/35G01N21/3563G01N21/359
Inventor 何洪巨韩晓岚赵学志马智宏王文琪
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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