Method for identifying commercially available orange juice beverage based on three-dimensional fluorescence spectrum and robust mahalanobis distance

Abstract

The present invention discloses a method for identifying a commercially available orange juice beverage based on a three-dimensional fluorescence spectrum and a robust mahalanobis distance. The method comprises: adopting fluorescence characteristic difference between orange juice components and food additives to establish three-dimensional fluorescence standard spectrum libraries of the freshly squeezed orange juice, the 100% qualification rate orange juice and the orange juice beverage, extracting the spectrum gravity center through a gravity center method to form the 100% orange juice standard feature database, measuring the three-dimensional fluorescence spectrum of a sample requiring identification and extracting the gravity center feature data, and calculating the robust mahalanobis distance to discriminate the sample requiring identification, wherein the discrimination threshold is 2.72. According to the method, the defects of complex process, detection time consuming, high detection cost and the like of the traditional chemical detection method are overcome, the rapid screening and identification on the sample requiring identification can be achieved, the advantages of rapidness, safety, reliability simple operation, low cost and the like are provided, the standardization on the fruit juice beverage industry and protection of consumer interests can be easily achieved, and food safety supervision on the fruit juice beverage can be promoted.

Description

technical field [0001] The invention provides a method for identifying commercially available orange juice drinks based on three-dimensional fluorescence spectrum and robust Mahalanobis distance, belonging to the field of detection and identification of fruit juice drinks. Background technique [0002] Orange juice drink is a kind of fruit juice drink that is popular among consumers. According to the juice content, orange juice drinks on the market can be roughly divided into two categories: 100% orange juice and orange juice drinks. The national standard GB / T 21731 is implemented. At present, due to the imperfection of relevant standards and testing methods, adulteration of fruit juices and juice drinks has occurred from time to time. Some commercially available 100% orange juices are actually diluted with concentrated orange juice and water, and then added preservatives, thickeners, artificial flavors and other food additives. The "orange juice drink" produced, or even the...

AI Technical Summary

Problems solved by technology

At present, due to the imperfection of relevant standards and testing methods, adulteration of fruit juices and juice drinks has occurred from time to time. Some commercially available 100% orange juices are actually diluted with concentrated orange juice and water, and then added preservatives, thickeners, artificial flavors and other food additives. The "orange juice drink" produced, or even the "three fine water" prepared with citric acid, sweetener, orange flavor, thickener, synthetic coloring, etc., will cause damage to the interests and health of consumers

Due to the uneven quality of commercially available orange juice drinks, it is difficult for consumers to identify them through simple sensory judgments, and the components of orange juice itself are relatively complex mixtures, which are difficult to directly measure by chemical methods

At present, for the detection and identification of orange juice drinks, the national standard GB / T 16771 is usually implemented, which includes potassium, total phosphorus, amino acid nitrogen, L-proline, total D-isocitric acid and total flavones as six components The characteristic component index of orange juice, but this method has the disadvantages of cumbersome operation, time-consuming detection, high detection cost, poor reproducibility of results, etc. Therefore, it is very necessary to find a fast, convenient, stable and reliable orange juice beverage identification technology

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