Method for distinguishing milk powder original production place through elemental analysis-stable isotope mass spectrometry

Abstract

The invention relates to the field of milk powder quality detection and more specifically relates to a method for distinguishing milk powder original production places through an elemental analysis-stable isotope mass spectrometry. The method is characterized by comprising the following steps: S1, obtaining samples of milk powder imported from a plurality of Countries; S2, respectively performingstable carbon and nitrogen isotope detection on a plurality of samples, performing stable hydrogen and oxygen isotope detection and performing analysis; S3, performing microelement analysis on the plurality of samples; S4, utilizing a principle component analysis method for performing principle component analysis on elements in the plurality of the samples and primarily distinguishing the samplesof the milk powder from different original production places; S5, utilizing original production place information of the plurality of samples and analysis data in the S3 and S4 and discriminant analysis to perform statistical modeling to obtain an original production place discrimination model coefficient matrix and corresponding original production place discrimination prediction accuracy; S6, bringing unknown samples into the model to perform original production place discrimination and finally judging original production place attributes. By means of the method, original production place traceability and discrimination can be primarily performed on the milk powder; thus, convenience is brought to checking of milk powder quality and fighting of counterfeit and shoddy products.

Description

technical field [0001] The invention relates to the field of milk powder quality detection, more specifically, it relates to a method for discriminating the origin of milk powder by elemental analysis-stable isotope mass spectrometry. Background technique [0002] Dairy products have high nutritional value and have become an essential nutrient for modern people's life, so the market demand for dairy products is huge. [0003] However, the phenomenon of adulteration and fraud of dairy products has always existed since the birth of dairy products, and many consumers like to buy imported milk powder, and some manufacturers pass off ordinary milk powder as high-quality milk powder from imported countries. Therefore, it is particularly important to find a method to identify the origin of milk powder. [0004] Aiming at the adulteration identification of dairy products, many scholars have also carried out research. For example, in 1992, Wang Shiping and others published the "Rese...

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Problems solved by technology

[0004] Aiming at the adulteration identification of dairy products, many scholars have also carried out research. For example, in 1992, Wang Shiping and others published the "Research on Milk Adulteration Detection Means" in the "Journal of Northeast Agricultural University" by changing the freezing point value of milk with water. The regular increase in the amount of water added is used as a method to identify milk mixed with water, and the experimental results are ideal; in 2009, Wang Youjun et al. published "Study on Rapid Detection of Adulterated Substances in Milk by CCD Short-wave Near-infrared Spectroscopy" published in "Food Science" using Near-infrared spectroscopy can quickly and quantitatively detect the hydrolyzed vegetable protein added in milk, but it is difficult to detect whey powder and non-dairy creamer; in 2016, Liu Meihong et al. Research on Rapid Detection Methods” reported that low-field nuclear magnetic resonance technology has a good effect on the detection of water, urea and other added substances in milk

However, the above-mentioned methods are mainly for the detection of water, urea, etc. in milk powder, and the method for detection of dairy products also has shortcomings such as poor sensitivity and lack of versatility; the detection of milk powder from different origins lacks effective means of identification

[0005] Dairy cows in different regions have different diets and drinking water, and the differences in the elements in the milk produced are more complicated. The process of processing milk into milk powder will cause higher differences, such as the presence of additives in milk powder, and the additives. There is a certain range of variation in the composition and addition amount, which may interfere with the element content and stable isotope ratio, resulting in the lack of differences in origin. Therefore, it is very difficult to determine the origin of milk powder relatively accurately.

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