Method for detecting amino acid content in grain by use of terahertz frequency-domain spectrum technology

A spectroscopic technology, a terahertz time domain technology, is applied in the field of food ingredient detection, which can solve problems such as serious overlap, spectral peak width, and impenetrability, and achieve the effect of reliable quantitative calibration model, analytical results, and unbiased evaluation.

Active Publication Date: 2015-02-04
CAPITAL NORMAL UNIVERSITY +1
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Problems solved by technology

However, the above-mentioned method of using near-infrared spectroscopy to detect the amino acid content in peanuts has a problem in that the measurement of near-infrared spectroscopy is based on the double-frequency and combined-frequency absorption of internal molecular vibrations, so the spectral peaks presented are wide, with serious overlap and Weak abs

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  • Method for detecting amino acid content in grain by use of terahertz frequency-domain spectrum technology
  • Method for detecting amino acid content in grain by use of terahertz frequency-domain spectrum technology
  • Method for detecting amino acid content in grain by use of terahertz frequency-domain spectrum technology

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Embodiment

[0038] This embodiment provides a method for detecting the content of L-glutamic acid in grains using terahertz frequency domain spectroscopy. Wherein, after adding known amount of L-glutamic acid (purchased from Sigma Company) to rice powder (provided by Zhangjiakou City Inspection and Quarantine Bureau, Hebei Province), the grain samples to be tested with different L-glutamic acid concentrations were prepared, and the The grain sample to be tested adopts the method of the present invention to detect and analyze as a blind sample, and the specific steps are as follows:

[0039] (1) Put the rice into a pulverizer to pulverize it, sieve it after grinding (100 mesh, particle size≤150 μm), put it into an oven and dry it to obtain dry rice powder; mix the rice powder with L-glutamic acid The powders are mixed according to different mass ratios, transferred to an agate mortar and further ground to obtain the fine powder of the mixed sample to be tested, wherein the mass percentage ...

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Abstract

The invention provides a method for detecting amino acid content in grain by use of terahertz frequency-domain spectrum technology. The method comprises the steps of grinding grain samples to be tested and then tableting the grain samples to be tested, directly testing the grain samples to be tested by use of a terahertz time-domain spectrum system in a transmission measurement mode under a nitrogen atmosphere to obtain the terahertz time-domain spectrum signals of the samples, performing Fourier transform on the time-domain spectrums to obtain the frequency-domain spectrums of the samples, performing normalization spectrum preprocessing on all the obtained frequency-domain spectrums, and finally, dividing the preprocessed frequency-domain spectrums of the grain tableted samples to be tested into calibration set frequency-domain spectrums and verification set frequency-domain spectrums, and establishing a quantitative analysis model by use of the partial least squares regression method so as to obtain the quantitative detection values of the various grain samples to be tested. The method for detecting the amino acid content in the grain by use of the terahertz frequency-domain spectrum technology is simple in sample preparation, simple to operate, and capable of truly and effectively realizing fast and accurate quantitative detection on the amino acids in the grain.

Description

technical field [0001] The invention relates to a method for detecting amino acid content in grains by using terahertz frequency domain spectroscopy technology, and belongs to the technical field of food component detection. Background technique [0002] Amino acids are the basic building blocks of polypeptides and biologically functional macromolecular proteins in the body, endowing proteins with specific molecular structures and making protein molecules biochemically active. Therefore, amino acids play an indispensable role in life activities and are also important nutrients necessary for human growth. Many amino acids not only have unique physiological functions, but also play their unique roles in the food industry. At present, amino acids that are widely used in the food industry include glutamic acid, lysine, threonine, tryptophan, arginine, etc. Among them, L-glutamic acid is mainly used in the production of monosodium glutamate, spices, etc. due to its unique taste...

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Application Information

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IPC IPC(8): G01N21/3581G01N21/3563
Inventor 张卓勇陈泽炜
Owner CAPITAL NORMAL UNIVERSITY
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