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Method for quantitatively analyzing lactoferrin content by utilizing infrared spectrum

A technology of lactoferrin and infrared spectroscopy, applied in the field of food detection, can solve the problems of difficult quantitative analysis, complex detection background, and low content of lactoferrin

Pending Publication Date: 2019-11-29
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the generally low content of lactoferrin in these products and the complex detection background, it is difficult to achieve accurate quantitative analysis

Method used

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  • Method for quantitatively analyzing lactoferrin content by utilizing infrared spectrum
  • Method for quantitatively analyzing lactoferrin content by utilizing infrared spectrum
  • Method for quantitatively analyzing lactoferrin content by utilizing infrared spectrum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Taking whey protein solutions with mass concentrations of 1%, 2%, and 3% as the background, prepare 0.01%, 0.05%, 0.1%, 0.2%, and 0.3% mass concentrations of whey protein solutions with three different mass concentrations Lactoferrin standard sample solution.

[0018] (2) Perform infrared spectrum analysis on the sample to obtain infrared spectrum data.

[0019] (3) Perform principal component analysis on the infrared spectrum data of the collected lactoferrin solutions at various concentrations, the cumulative contribution rate of the principal components PC1 and PC2 exceeds 80%, and use the principal component analysis to screen the wavenumber range corresponding to the absorption peak of the characteristic information.

[0020] (4) Process the spectral data corresponding to the selected wavenumbers with the first-order derivative preprocessing method, establish a PLS quantitative model, and obtain the model determination coefficient and the root mean square error...

Embodiment 2

[0023] (1) Taking whey protein solutions with mass concentrations of 1%, 2%, and 3% as the background, prepare 0.01%, 0.05%, 0.1%, 0.2%, and 0.3% mass concentrations of whey protein solutions with three different mass concentrations Lactoferrin standard sample solution.

[0024] (2) Perform infrared spectrum analysis on the sample to obtain infrared spectrum data.

[0025] (3) Perform principal component analysis on the infrared spectrum data of the collected lactoferrin solutions at various concentrations, the cumulative contribution rate of the principal components PC1 and PC2 exceeds 80%, and use the principal component analysis to screen the wavenumber range corresponding to the absorption peak of the characteristic information.

[0026] (4) Use the spectral data corresponding to the screened out wavenumbers by smoothing to establish a PLS quantitative model, and obtain the coefficient of determination of the model and the root mean square error of the model's prediction. ...

Embodiment 3

[0029] (1) Taking whey protein solutions with mass concentrations of 1%, 2%, and 3% as the background, prepare 0.01%, 0.05%, 0.1%, 0.2%, and 0.3% mass concentrations of whey protein solutions with three different mass concentrations Lactoferrin standard sample solution.

[0030] (2) Perform infrared spectrum analysis on the sample to obtain infrared spectrum data.

[0031] (3) Perform principal component analysis on the infrared spectrum data of the collected lactoferrin solutions at various concentrations, the cumulative contribution rate of the principal components PC1 and PC2 exceeds 80%, and use the principal component analysis to screen the wavenumber range corresponding to the absorption peak of the characteristic information.

[0032] (4) Using the preprocessing method of smoothing and first-order derivative to screen out the spectral data corresponding to the wave number, establish a PLS quantitative model, and obtain the model determination coefficient and the root me...

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Abstract

The invention belongs to the technical field of food detection, and mainly relates to a method for rapidly detecting lactoferrin based on an infrared spectrum technology. The invention combines the infrared spectrum technology with a chemometrics method to detect the content of lactoferrin, and aims to provide a new method for the rapid and nondestructive detection of lactoferrin in food.

Description

technical field [0001] The invention belongs to the technical field of food detection, and mainly relates to a method for quantitatively analyzing lactoferrin content by infrared spectrum. Background technique [0002] Lactoferrin is a natural active protein and a glycoprotein. It has various physiological functions due to the combination of iron ions. It is an important functional protein in milk. Studies have shown that lactoferrin not only exists in milk, but also widely exists in secretions such as tears, saliva, sweat, pancreatic juice, and bile of animals. The content of lactoferrin in bovine milk is very small, but in human milk it is abundant, accounting for 15-20% of the total protein content of human milk. The natural physiological activity of lactoferrin plays a very important role, for example, it is an essential component for the development of the immune system of newborns, as well as functions such as antimicrobial, antioxidative and anti-inflammatory activit...

Claims

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Application Information

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IPC IPC(8): G01N21/35
CPCG01N21/35
Inventor 张英华王玉堂赵钧晗任海斌金星张钋
Owner NORTHEAST AGRICULTURAL UNIVERSITY