Near infrared determination method for potato reducing sugar

A measurement method, potato technology, applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of increased raw material cost, complicated experimental process, and consumption of chemical reagents, etc., and achieve simple sample pretreatment, reliable results, and time-saving effects

Inactive Publication Date: 2014-12-24
CHINESE ACAD OF AGRI MECHANIZATION SCI
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  • Abstract
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Problems solved by technology

The common feature of these methods is that the experimental process is complicated, consumes a lot of chemical reagents, and requires a lot of pretreatment work; at the same time, the sampling process seriously damages the test samples and increases the cost of raw materials

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  • Near infrared determination method for potato reducing sugar
  • Near infrared determination method for potato reducing sugar
  • Near infrared determination method for potato reducing sugar

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Embodiment Construction

[0049] Below in conjunction with accompanying drawing, structural principle and working principle of the present invention are specifically described:

[0050] see figure 1 , figure 1 It is a method flow chart of an embodiment of the present invention. In view of the limitations of chemical analysis technology, in order to realize simple, fast, efficient and pollution-free detection of reducing sugar content in potatoes, the near-infrared method for measuring reducing sugar in potatoes of the present invention comprises the following steps:

[0051] Step 100, the step of establishing a measurement model, further includes:

[0052] Step 101, sample collection step, select representative potato raw materials grown in multiple varieties, years and / or locations as the modeling sample set;

[0053] Step 102, the laboratory determination step, performing laboratory chemical analysis on different varieties of potato samples using the national standard direct titration method to de...

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Abstract

The invention provides a near infrared determination method for potato reducing sugar. The method comprises the following steps: a step of establishing a determination model; a step of collecting a sample; a step of carrying out laboratory determination: determining the content of reducing sugar of potato samples of different varieties by using laboratory chemical analysis; a near infrared analysis step: carrying out vacuum freeze drying on the potato samples with different varieties to obtain freeze-dried potato samples; grinding the freeze-dried potato samples into powder and putting the powder into a sample tank to be subjected to near infrared spectrum scanning to obtain a near infrared spectrum; a step of establishing a prediction model: establishing the prediction model according to the near infrared spectrum of the samples and a chemical near infrared spectrum and establishing a mathematic model between the measured value of the potato reducing sugar and the near infrared spectrum; and a determination step: substituting the near infrared spectrum of a sample to be detected into the mathematic model established in the step of establishing the prediction model to obtain the content value of the potato reducing sugar of the sample to be detected.

Description

technical field [0001] The invention relates to a method for measuring reducing sugar in potatoes, in particular to a near-infrared method for measuring reducing sugar in potatoes by using vacuum freeze-drying technology, near-infrared spectroscopy technology and multi-element correction method of chemometrics to quickly measure reducing sugar content in potatoes. Background technique [0002] The reducing sugar content of potatoes is the most important factor affecting the processing quality, and it is also an important indicator to determine the commercial value of potatoes. Excessive reducing sugar in potato tubers undergoes Maillard reaction (Maillard Reaction) with α-amino acids of nitrogen compounds during frying, causing potato chips and French fries to change from golden yellow to brown, which seriously affects potato. The quality of the product. Secondly, potato fried products tend to produce carcinogenic acrylamide during long-term frying and baking at high temper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/25
Inventor 杨炳南赵凤敏张小燕曹有福刘威杨延辰王梅兴丽
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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