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Identification method for fruit juice flavors and fragrances based on Raman spectrum and SVM algorithm

A technology of Raman spectroscopy and fruit juice flavor, which is applied in the identification field of juice flavor and fragrance, and achieves the effects of good repeatability, fast detection speed and high sensitivity

Inactive Publication Date: 2015-07-08
江苏易谱恒科技有限公司
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Problems solved by technology

At present, the flavor and fragrance fingerprint technology is basically still in the research stage, and there is no report on its direct application in fruit juice production.

Method used

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  • Identification method for fruit juice flavors and fragrances based on Raman spectrum and SVM algorithm

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Embodiment Construction

[0031] The technical solutions of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0032] The present embodiment adopts 3 kinds of fruit juices from different brands as test samples: sample 1, sample 2, sample 3, and press figure 1 process shown.

[0033] Step 1. Perform pretreatment on sample 1, sample 2, and sample 3 respectively:

[0034] Take the fruit juice sample and add the extraction solvent, adopt the liquid-liquid extraction method, combine the extracts, pass the solution through a 0.45 μm filter membrane, add anhydrous sodium sulfate to dry overnight, concentrate and remove the extraction solvent to obtain the test product;

[0035] The above-mentioned extraction solvent is one or more mixtures of the following: methanol, ethanol, ethyl acetate, acetone, dichloromethane, n-hexane, petroleum ether, ether;

[0036] The above liquid-liquid extraction method is as follows: take 50mL fruit juice sample in a 125mL ...

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Abstract

The invention discloses an identification method for fruit juice flavors and fragrances based on a Raman spectrum and an SVM algorithm. The method comprises the steps that firstly pretreatment is conducted on a fruit juice sample, secondly spectral data of the Raman spectrum of the fruit juice sample are collected, then analysis is conducted on the spectral data of the Raman spectrum of the fruit juice sample through the SVM algorithm, and a classification result of the flavors and fragrances of the fruit juice sample is obtained. According to the identification method for fruit juice flavors and fragrances based on the Raman spectrum and the SVM algorithm, the analysis is conducted by collecting the Raman spectral data of the fruit juice, and thereby the classification result of the fruit juice flavors and fragrances is obtained accurately, quickly and efficiently.

Description

technical field [0001] The invention belongs to the technical field of food component identification, and in particular relates to a method for identifying fruit juice flavors and fragrances based on Raman spectrum and SVM algorithm. Background technique [0002] Perfume means a substance having aroma and / or flavor suitable for human consumption. The relative molecular mass is generally less than 300, and it has considerable volatility. It is generally not consumed directly, but is formulated into flavors for indirect consumption after flavoring products. According to the purpose, spices can be divided into two categories: daily use and food. Spices that can be used to prepare food flavors are called food flavors, including natural flavors, natural equivalent flavors and artificial flavors. [0003] The purpose of using food spices and essences in food is to produce, change or improve the flavor of food. Spices for food are generally formulated into flavors for food and u...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/65
Inventor 童悍操刘军沙敏宋超张正勇李大芳
Owner 江苏易谱恒科技有限公司
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