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Method for rapidly, qualitatively and quantitatively detecting five types of edible starch adulteration

A technology for quantitative detection of edible starch, which is applied in the direction of material analysis by measuring secondary emissions, can solve the problems of time-consuming, complicated operation steps, and inaccurate judgment of adulteration ratio, and achieve the effect of accurate identification of adulteration and simple operation

Inactive Publication Date: 2015-10-21
HENAN UNIVERSITY OF TECHNOLOGY +1
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  • Application Information

AI Technical Summary

Problems solved by technology

For example, the prior art CN201010559255.3 discloses a method for identifying adulteration of kudzu powder based on principal component analysis. The method is complicated in operation steps, time-consuming, and cannot accurately judge the adulteration ratio.

Method used

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  • Method for rapidly, qualitatively and quantitatively detecting five types of edible starch adulteration
  • Method for rapidly, qualitatively and quantitatively detecting five types of edible starch adulteration
  • Method for rapidly, qualitatively and quantitatively detecting five types of edible starch adulteration

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Qualitative analysis to different adulteration ratio starch

[0020] 1. Scanning and determination of ultra-microscopic morphology of starch granules: Take a small amount of kudzu starch, lotus root starch, lotus seed starch, gorgon starch, canna starch samples and corn starch, and sprinkle them evenly on the metal stage with conductive glue , and then blow out the starch granules scattered around with the ear washing ball, and use the conventional vacuum spraying method to spray gold under vacuum conditions, so that the surface is coated with a conductive film, placed under a scanning electron microscope, and adjusted to the magnification Scanning and photographing pueraria starch, lotus root starch, lotus seed starch, gorgon starch, canna starch and corn starch granules at 3000 times or 1000 times respectively to obtain scanning electron micrographs of the ultra-microscopic morphology of each starch granule, see figure 1 .

[0021] 2. Qualitative analys...

Embodiment 2

[0023] Example 2: Detection of the peak viscosity of starch with different adulteration ratios

[0024] Add corn starch of different qualities to lotus seed starch, gorgon starch, lotus root starch, kudzu root starch and canna starch, and mix evenly with a mixer to obtain adulteration amounts of 0, 5%, 10%, 20%, and 30% respectively , 40%, 50% of the 7 samples, using a rapid viscosity analyzer to determine the gelatinization characteristics of starch with different adulteration ratios, the main gelatinization parameters include peak viscosity, valley value, falling value, final viscosity, return value, The peak time and gelatinization temperature, among which, the peak viscosity values ​​of the five edible starches with different adulteration ratios are shown in Table 1.

[0025] Table 1 - Peak viscosity of five edible starches with different adulteration ratios

[0026]

[0027] According to Table 1, the five starches of kudzu starch, lotus seed starch, lotus root starch,...

Embodiment 3

[0035] Embodiment 3: to the verification test of mixing different proportions of cornstarch

[0036] The established regression equations were verified by pueraria starch, lotus seed starch, lotus root starch, gorgon starch and plantain taro starch with adulteration ratios of 15%, 25%, 35%, and 45%. The verification results are shown in Table 2.

[0037] Table 2-Verification results of five kinds of edible powder mixed with different proportions of corn starch

[0038]

[0039]It can be seen from Table 2 that verification tests were carried out on kudzu starch, lotus seed starch, lotus root starch, Gorgon starch and canna starch when the adulteration amount was 15%, 25%, 35% and 45%, respectively, and the fast viscosity analyzer was used to analyze the The peak viscosities of the five mixed powders can be determined according to the regression analysis equation between the peak viscosities of the five adulterated starches and the adulterated amount, and the predicted adulte...

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Abstract

A method for rapidly, qualitatively and quantitatively detecting five types of edible starch adulteration includes the following steps of firstly, obtaining the starch grain type through a scanning electronic endoscope; secondly, obtaining the linear regression analysis equation of the peak value viscosity and the adulteration proportions of starch of different adulteration proportions through a rapid viscosity analyzer; thirdly, qualitatively and quantitatively judging edible starch adulteration. The method has the advantages that operation is easy, adulteration can be rapidly and accurately recognized at a low price, and the adulteration proportion can be rapidly judged. Experiments prove that for five types of edible starch adulteration including adulteration of pueraria starch, lotus root starch, lotus seed starch, foxnut starch and canna starch, the corn starch proportion ranges from 0% to 50%, and the deviation of accurate adulteration proportion judgment is smaller than + / -1%.

Description

technical field [0001] The invention relates to a method for detecting the adulteration of edible starch, in particular to a method for rapidly qualitatively and quantitatively detecting the adulteration of five kinds of edible starch. Background technique [0002] With the development of its production and processing trade in China, there are more and more various powdered foods. Due to the characteristics of its shape and structure, adulteration in edible starch is becoming more and more rampant. It has caused serious harm and disrupted the market order; at the same time, it has caused irreparable economic losses to law-abiding producers. my country has formulated a series of inspection methods and standards for the use of prohibited additives in edible starches. However, these standards are powerless against the adulteration of different types of edible starches. Corn starch, sweet potato starch or potato starch, etc., both belong to starch, and their appearance and physi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N23/22
Inventor 任顺成常云彩李辉李然张圆俊巩蔼
Owner HENAN UNIVERSITY OF TECHNOLOGY
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