Method for performing nuclear magnetic resonance detection on adulterated non-dairy cream in watery cream

A nuclear magnetic resonance and non-dairy cream technology, which is used in the detection/identification of whether non-dairy cream is mixed with non-dairy cream and the content of non-dairy non-dairy cream, detection of non-dairy cream content in non-dairy cream, food quality adulteration identification field, Can solve the problem of non-dairy cream mixed with cream

Active Publication Date: 2018-01-05
北京市食品安全监控和风险评估中心(北京市食品检验所)
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0010] In order to effectively solve the problem that non-dairy cream may be mixed into cream in the baking market, the present invention provides a method of adult

Method used

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  • Method for performing nuclear magnetic resonance detection on adulterated non-dairy cream in watery cream
  • Method for performing nuclear magnetic resonance detection on adulterated non-dairy cream in watery cream
  • Method for performing nuclear magnetic resonance detection on adulterated non-dairy cream in watery cream

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0129] The preparation of embodiment 1 adulteration sample

[0130] Qualitative model: according to the gradient of 15%, 20%, 50%, 70%, and 100% of the mass fraction of non-dairy cream, prepare cream samples of adulterated non-dairy cream to obtain experimental samples with different cream contents; There are 6 kinds of cream composition experimental samples, 10 samples for each gradient, a total of 60 samples for use.

[0131] Quantitative model: Prepare mixed cream samples according to the mass fraction from 5%-95% (the interval between each point is 10%) and the adulteration ratio of 0% and 100%.

[0132] Qualitative and quantitative use of mixed cream The sum of the mass of the two creams weighed at each point is 10g, put it into a 15ml plastic bottle, add stainless steel grinding beads with a diameter of about 5mm, seal it with a cover, and put it into a multi-tube vortex Shake in the shaker for 1min to fully mix the two creams in the bottle.

Embodiment 2

[0133] The preparation of embodiment 2 sample solution

[0134] Weigh about 500mg of the cream sample prepared in Example 1 in a 2mL EP tube, add 1mL CDCl 3 , placed in a homogenizer for homogenization for 40s (30Hz), then put into a centrifuge, and centrifuged at 4°C for 10min (8000r / min). Pipette 600 μL of the supernatant obtained after centrifugation into a 5mm NMR tube for testing.

Embodiment 3

[0135] Example 3: Acquisition of Quantitative Model Training Set and Test Set Samples

[0136] Using the randperm function in Matlab, 14 creams were randomly divided into two groups with 7 samples in each group; similarly, 11 non-dairy creams were divided into two groups with 6 samples in one group and 5 samples in one group. Get the first group of 7 samples in the cream and the first group of 6 samples in the non-dairy cream, prepare samples according to the method in the preparation of adulterated samples in Example 1, a total of 213 samples are used as training set (training set) samples; The second group of 7 samples in cream and the second group of 5 samples in non-dairy cream were prepared according to the method in the preparation of adulterated samples in Example 1, and a total of 112 samples were used as testing set samples.

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Abstract

The invention provides a method for performing nuclear magnetic resonance identification on adulterated non-dairy cream in watery cream. The method comprises the following steps: (1) collecting creamsamples and performing plausibility check on the samples; (2) preparing adulterated cream samples by performing plausibility check on the cream samples and collecting 1H-NMR of the samples; (3) establishing a PLS-DA qualitative model and a PCA-SVM regression quantitative analysis model by adopting 1H-NMR data subjected to data processing; (4) collecting 1H-NMR data of the cream samples with unknown adulteration or not, and performing detection by the established qualitative and quantitative models so as to obtain the identification of the unknown cream samples. According to the method, the accuracy of the modeling sample is guaranteed, the condition that the non-dairy cream is adulterated in the watery cream can be detected rapidly, qualitatively and quantitatively, the technology is reliable, the operation is simple and convenient, the adopted model is high in calculation speed and accurate in identification result, and technological support is provided for quality supervision of baking products such as cream cakes.

Description

technical field [0001] The invention belongs to the field of food detection. Specifically, the present invention relates to a method and application for identifying food quality adulteration. More specifically, the present invention relates to a method and application for detecting / identifying whether whipped cream is adulterated in cream and the content of the adulterated whipped cream. In particular, the present invention relates to qualitatively and quantitatively detecting rare Method and use of whipped cream content in cream. Background technique [0002] Cream (cream) is a product with a fat content of 10.0% to 80.0% processed from animal milk [1]. Among them, cream containing 30%-40% milk fat occupies a large proportion in consumption, and it changes from fluid to non-fluid after being whipped and has plasticity, so it is also called whipped cream (whip cream) [2], it is an important raw material for making Western-style baked goods such as decorated cakes. Non-d...

Claims

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Application Information

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IPC IPC(8): G01N24/08G01N1/38
Inventor 李玮耿健强黄华尹华涛毛婷贾婧怡潘红艳赵丽
Owner 北京市食品安全监控和风险评估中心(北京市食品检验所)
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