Laser-Raman spectrum method for rapidly detecting content of Sudan red I in chili powder

A technology of laser Raman spectroscopy and Sudan red, which is used in Raman scattering, material excitation analysis, etc., can solve the problems of complicated pretreatment and instrument operation, time-consuming, and expensive liquid chromatograph. Low cost, intuitive reading effect

Inactive Publication Date: 2015-02-18
河北省食品检验研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the national standard detection method for Sudan Red Ⅰ in paprika is liquid chromatography, and the detection technology reported in domestic and foreign literature is mainly liquid chromatography detection method, but liquid chromatography is expensive, and the pretreatment and instrument operation process is complex, Disadvantages such as time-consuming (about 2-3 hours)

Method used

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  • Laser-Raman spectrum method for rapidly detecting content of Sudan red I in chili powder
  • Laser-Raman spectrum method for rapidly detecting content of Sudan red I in chili powder
  • Laser-Raman spectrum method for rapidly detecting content of Sudan red I in chili powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A laser Raman spectroscopy method for rapidly detecting Sudan I content in paprika, characterized in that it comprises the following steps:

[0026] (1) Determine the characteristic Raman peak and peak movement range of Sudan Red Ⅰ: 1224cm -1 ±3cm -1 .

[0027] (2) Draw the standard curve of Sudan Red Ⅰ; accurately weigh 0.0100g of pure Sudan Red Ⅰ, dissolve it in water, dilute it to 100mL, store it in the dark at 4°C, and dilute the standard solution to 2.0μg / mL, 5.0μg / mL, respectively. mL, 10.0μg / mL, 20.0μg / mL, 50.0μg / mL series of standard solutions were detected by a Raman spectrometer, and the Raman spectrum of pure Sudan Red Ⅰ was baseline adjusted and normalized to obtain Sudan Red Ⅰ standard curve, the detection working conditions of the laser Raman spectrometer are:

[0028] a) Laser power: 200mW;

[0029] b) Integration time: 20sec;

[0030] c) Average times: 2;

[0031] d) Smoothing parameter: 5.

[0032] (3) Preparation of the sample solution to be tes...

Embodiment 2

[0043] A laser Raman spectroscopy method for rapidly detecting Sudan I content in paprika, characterized in that it comprises the following steps:

[0044] (1) Determine the characteristic Raman peak and peak movement range of Sudan Red Ⅰ: 1224cm -1 ±3cm -1 .

[0045](2) Draw the standard curve of Sudan Red Ⅰ; accurately weigh 0.0100g of pure Sudan Red Ⅰ, dissolve it in water, dilute it to 100mL, store it in the dark at 4°C, and dilute the standard solution to 2.0μg / mL, 5.0μg / mL, respectively. mL, 10.0μg / mL, 20.0μg / mL, 50.0μg / mL series of standard solutions were detected by a Raman spectrometer, and the Raman spectrum of pure Sudan Red Ⅰ was baseline adjusted and normalized to obtain Sudan Red Ⅰ standard curve, the detection working conditions of the laser Raman spectrometer are:

[0046] a) Laser power: 200mW;

[0047] b) Integration time: 20sec;

[0048] c) Average times: 2;

[0049] d) Smoothing parameter: 5.

[0050] (3) Preparation of the sample solution to be test...

Embodiment 3

[0061] A laser Raman spectroscopy method for rapidly detecting Sudan I content in paprika, characterized in that it comprises the following steps:

[0062] (1) Determine the characteristic Raman peak and peak movement range of Sudan Red Ⅰ: 1224cm -1 ±3cm -1 .

[0063] (2) Draw the standard curve of Sudan Red Ⅰ; accurately weigh 0.0100g of pure Sudan Red Ⅰ, dissolve it in water, dilute it to 100mL, store it in the dark at 4°C, and dilute the standard solution to 2.0μg / mL, 5.0μg / mL, respectively. mL, 10.0μg / mL, 20.0μg / mL, 50.0μg / mL series of standard solutions were detected by a Raman spectrometer, and the Raman spectrum of pure Sudan Red Ⅰ was baseline adjusted and normalized to obtain Sudan Red Ⅰ standard curve, the detection working conditions of the laser Raman spectrometer are:

[0064] a) Laser power: 200mW;

[0065] b) Integration time: 20sec;

[0066] c) Average times: 2;

[0067] d) Smoothing parameter: 5.

[0068] (3) Preparation of the sample solution to be tes...

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PUM

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Abstract

The invention discloses a laser-Raman spectrum method for rapidly detecting the content of Sudan red I in chili powder, belonging to the technical field of food safety detection. The method comprises the following steps: (1) determining a characteristic Raman peak and a peak movement range; (2) drawing a Sudan red I standard curve; (3) preparing a to-be-detected sample solution; (4) detecting the to-be-detected sample solution by a Raman spectrometer to obtain a Raman spectrum of a sample; (5) carrying out qualitative judgment: when the Raman spectrum of the sample has an obvious characteristic Raman peak, judging that the chili powder contains the Sudan red I; and (6) calculating the content of the Sudan red I in the sample according to the Sudan red I standard curve and the Raman spectrum of the normalized sample. According to the laser-Raman spectrum method, the qualification is accurate, the operation is simple, and strong professional backgrounds are not needed; readings are visual, the detection speed is high, the sensitivity is high, and the detection limit can be up to 5mg / kg-50mg / kg; and the cost is low, unqualified foods can be effectively identified, and thus the rights and interests of consumers are protected.

Description

technical field [0001] The invention relates to the technical field of food safety detection. Background technique [0002] Chili powder is red or red-yellow, oily and uniform powder, which is a mixture of red pepper, yellow pepper, chili seeds and some chili stalks. The authentic ones should be pounded out with a stone mortar, or you can directly use dried chili peppers, put them in the sun to dry or dry them in a pot with a slow fire, and then pound them into powder. However, in recent years, it has been frequently found that some unscrupulous traders have added non-food coloring such as Sudan red and Rhodamine B to low-quality chili powder to improve the color of chili powder, shoddy and defrauding consumers. Sudan Red Ⅰ is a man-made chemical agent, and most countries in the world have banned its use in food production. This pigment is commonly used in industrial applications, such as the dyeing of products such as motor oils, waxes and shoe polish. Sudan I causes can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/65
Inventor 李挥张岩汪泓蔡立鹏郭浔任孟伟盖丽娜刘连太李霏张京
Owner 河北省食品检验研究院
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