Method for utilizing terahertz time-domain spectroscopy technology to detect amino acid content in grain

Abstract

The invention provides a method for utilizing a terahertz time-domain spectroscopy technology to detect amino acid content in grain. The method comprises the following steps: grinding and then performing tableting on a grain sample to be detected, directly utilizing a terahertz time-domain spectroscopy system to detect the sample subject to tableting in a transmission measurement mode and under the nitrogen condition to obtain terahertz time-domain spectroscopy signals as sample signals, under the same conditions, acquiring the terahertz time-domain spectroscopy signals under the nitrogen condition as reference signals, then obtaining an absorptivity spectrum of the grain tableting sample to be detected, at last dividing the absorptivity spectrum of the grain tableting sample to be detected into a calibration set sample absorptivity spectrum and a verification set sample absorptivity spectrum, utilizing a partial least squares regression method to establish a quantitative analysis mode, and obtaining the quantitative detection value of the grain sample to be detected. The method disclosed by the invention is simple in preparation of the sample, is not required to process any pretreatment, and can practically and effectively realize fast and accurate quantitative detection on the amino acid in the grain or food.

Description

technical field [0001] The invention relates to a method for detecting amino acid content in grains using terahertz time-domain spectroscopy technology, and belongs to the technical field of food component detection. Background technique [0002] Amino acid is an important nutrient for human growth, and it is the basic unit that constitutes polypeptides and biologically functional macromolecular proteins in the body. Amino acids not only have unique physiological functions, but also have unique functions in the food industry. Amino acids that are widely used in the food industry include glutamic acid, lysine, threonine, tryptophan, and arginine. Among them, L-glutamic acid is mainly used in the production of monosodium glutamate, spices, etc. due to its unique taste, and L-glutamic acid is also an important nutritional supplement and biochemical reagent, which itself can be used as a drug to participate in the production of proteins in the brain And sugar metabolism, promo...

AI Technical Summary

Problems solved by technology

However, the above-mentioned method of using near-infrared spectroscopy to detect the content of amino acids in peanuts has the following problems: the near-infrared spectroscopy is based on the multiplication and combined frequency absorption of internal molecular vibrations, the spectral peaks are wide, the overlap is serious, and the absorption intensity is weak

At the same time, the penetrability of the near-infrared spectrum is relatively weak, and it cannot penetrate the coating or outer packaging with a certain thickness. destroy the integrity of the sample

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