Determination and quality evaluation method of piperine and water content in white pepper

A technology of white pepper and piperine, applied in measuring devices, analyzing materials, and analyzing materials through optical means, can solve the problems of long detection period, high cost, and complicated analysis steps, and achieve fast detection speed and extended curve range , The effect of shortening the detection cycle

Inactive Publication Date: 2016-01-06
ANALYSIS & TESTING CENT CHINESE ACADEMY OF TROPICAL AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to overcome the disadvantages of destructive pretreatment, complicated analysis steps, long detection period and high cost in the analysis process of the chemical components in the existing white pepper, and provide a method based on near-infrared spectroscopy. Alkaline content and moisture accurate modeling method and simple and rapid detection method to evaluate the quality of white pepper, used for the identification of white pepper production and trade quality

Method used

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  • Determination and quality evaluation method of piperine and water content in white pepper

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Embodiment 1

[0045] This implementation is used to illustrate the establishment method and content determination method of the piperine content model in white pepper provided by the present invention.

[0046] Samples: 180 white pepper samples were collected in the main producing areas of white pepper in Hainan and Yunnan, covering peppers collected in different geographical environments, different production years, different climates and different cultivation modes, including peppers made by different processing methods White pepper varieties. We took 150 samples as the basic data of the calibration model, and 30 samples as the verification set.

[0047] Model building:

[0048] (1) The modeling temperature is between 28°C and 32°C (when the room temperature is lower than 28°C, use a tray to pack pepper granules, the thickness of the pepper stack is 0.5cm, and heat in an oven at 70°C for 5 minutes). Under stable temperature conditions, the spectral spectrum of the white pepper sample to...

Embodiment 2

[0060] This implementation is used to illustrate the establishment method and content determination method of the water content model in white pepper provided by the present invention.

[0061] Samples: 180 white pepper samples were collected from the main pepper producing areas in Hainan and Yunnan, covering peppers collected in different geographical environments, different production years, different climates and different cultivation modes, including white peppers made by different processing methods Pepper varieties. We took 150 samples as the basic data of the calibration model, and 30 samples as the verification set.

[0062] Model building:

[0063] (1) The modeling temperature is between 28°C and 32°C (when the room temperature is lower than 28°C, use a tray to pack pepper granules, the thickness of the pepper stack is 0.5cm, and heat in an oven at 70°C for 5 minutes). Under stable temperature conditions, the spectral spectrum of the white pepper sample to be tested...

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Abstract

The invention relates to an establishment method of a peperine and moisture content quantitative model by the near infrared spectrum technology and application of method in evaluation of the quality of white pepper. The method comprises the following steps of: a combination method for collecting samples, a spectrum collection method, the establishment of a quantitative model of peperine and moisture content in the white pepper by a chemometrics method, and sample determination by correcting temperature factors by intercept compensation. According to the model establishment method, the influence on the spectrum caused by diversity, complicity and temperature of a sample can be overcome by adopting the combination of multiple samples and extracting the characteristic spectrum which is high related with peperine and moisture, and the accuracy of the model and the accuracy of a predicted value can be effectively improved, so that a method for simply and quickly determining the peperine and moisture content in the white pepper and evaluating the quality is provided.

Description

technical field [0001] The invention relates to a non-destructive rapid detection method, in particular to a rapid detection method for piperine and water content in white pepper. Background technique [0002] Piperine and moisture are the key indicators for evaluating the quality of pepper, and are the decisive factors for determining the quality of white pepper. Judging from the technical means currently used, the quality inspection of white pepper mainly includes two methods: physical and chemical analysis and sensory evaluation. Physical and chemical analysis mainly uses chemical analysis methods to analyze chemical substances (piperine, water) in pepper. The results are used to judge the quality of pepper. For example, the determination of piperine in pepper adopts high-performance liquid chromatography. This method requires grinding pepper for sample preparation, adding ethanol for extraction, and heating to reflux for 4 hours. After gradual dilution, high-performance...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/3563G01N21/359
Inventor 吕岱竹张月吴琼徐志谭乐和林靖凌朱珠
Owner ANALYSIS & TESTING CENT CHINESE ACADEMY OF TROPICAL AGRI SCI
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