Olfactory sensing detection method for flour storage quality

A detection method, flour technology, applied to measuring devices, material analysis through observation of the influence of chemical indicators, instruments, etc., can solve the problems of rapid detection that have not been reported, to maintain market order, eliminate subjective interference, The effect of optimizing reaction time

Pending Publication Date: 2020-01-17
JIANGSU UNIV
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Problems solved by technology

[0005] At present, the rapid detection of flour storage quality based on gas sensor array has not been reported

Method used

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  • Olfactory sensing detection method for flour storage quality
  • Olfactory sensing detection method for flour storage quality
  • Olfactory sensing detection method for flour storage quality

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Experimental program
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Embodiment Construction

[0033] The flowchart of this method is as figure 1 As shown, the detailed description of each step is as follows:

[0034] Step 1: First, carry out GC-MS experiment, combining with the related physical and chemical indicators of flour, to determine the volatile characteristic gas during flour storage:

[0035] (1.1) Put 4g of flour sample into the extraction flask, heat it in a water bath at 80℃ for 10min, and absorb the headspace of the extraction head for 40min. After the extraction is completed, put the extraction head in the GC-MS injection port and analyze at 250℃ for 5min to complete the injection ; Among them, the chromatographic conditions are: the carrier gas He flow rate is 1.0mL / min, splitless, the inlet temperature is 230 degrees Celsius; the column temperature program is: the initial temperature is 65 degrees Celsius for 5 minutes, and the temperature rises to 100 degrees Celsius at 5 degrees Celsius / min , Raise temperature at 10℃ / min to 180℃, at 10℃ / min to 220℃, hold ...

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Abstract

The invention discloses an olfactory sensing detection method for flour storage quality, and belongs to the fields of detection and control in the storage process of flour. According to the method, firstly, volatile characteristic gas in the storage process of flour is determined in cooperation with the physical and chemical index fatty acid value of flour through a GC-MS experiment, gas sensitivematerials sensitive to the characteristic gas are screened through an experiment method, a gas sensitive sensor array is manufactured, the reaction time is optimized, and finally response data beforeand after the reaction of the gas sensitive materials and the flour characteristic gas are input into a PSO (particle swarm optimization) support vector machine (SVM) model to judge the storage quality of flour. According to the method, the volatile characteristic gas of the flour in different storage periods is detected through the gas sensitive sensor array to judge the storage quality of the flour, the operation is fast, simple and convenient, the cost is low, and the method has very important practical significance in the aspects of maintaining the market order, ensuring the rights and interests of consumers, ensuring the safety and health of the consumers and the like.

Description

Technical field [0001] The invention relates to an olfactory sensing detection method for flour storage quality, in particular to a method and equipment for identifying the storage period of flour based on a gas-sensitive sensor array, and belongs to the field of flour storage process detection and control. Background technique [0002] Flour is the main source of food for the people of our country. It contains a large amount of nutrients necessary for mankind. At the same time, our country is also the largest flour producer and consumer, so flour storage is very important. In the storage process of flour, aging will occur as the storage time changes or storage conditions change. Aging has adverse effects on the taste, nutritional quality, and commercial value of flour, and belongs to the category of deterioration. Therefore, under similar storage conditions, the taste of flour with different storage periods is quite different. The longer the storage time, the worse the taste, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N21/78G01N21/84
CPCG01N30/02G01N21/783G01N21/8483
Inventor 江辉刘通陈全胜何颖超
Owner JIANGSU UNIV
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