Electrochemical analysis method for identifying raw sugar
A technique for electrochemical analysis and raw sugar, applied in the field of electrochemical analysis for identifying raw sugar, can solve the problems of geographical origin, quality assessment forgery detection of electroactive components, etc., and achieve the effect of high accuracy and convenient operation
Active Publication Date: 2021-01-29
HANGZHOU DIANZI UNIV
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Problems solved by technology
Whereas for the analysis of syrups, there are the following problems: identification of the variety of sugar, the prepared syrup, identification of the geographical origin of raw materials, quality assessment, detection of forgery, and determination of certain electroactive components
Method used
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Embodiment Construction
[0027] The technical solutions of the present invention will be further explained below through specific examples.
[0028] The electrochemical analysis method for distinguishing raw sugar of the present invention comprises the following steps:
[0029] (1) Identification of beet sugar and sucrose by principal component analysis PCA
[0030] 1g of beet sugar and sucrose samples were weighed on an analytical balance to prepare syrup solutions, which were added to a 25mL volumetric flask, and distilled water was used for constant volume to obtain sucrose syrup and beet sugar syrup.
[0031] Using distilled water as the background electrolyte, linear voltammetric sweeps were performed using a potentiostat / galvanostat and a two-electrode system. Among them, the two-electrode system includes a working electrode 1, a counter electrode 2, and a dielectric tube 3 electrically connecting the working electrode 1 and the counter electrode 2. The arrangement of the dielectric tube improv...
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Abstract
The invention relates to an electrochemical analysis method for identifying raw sugar, which comprises the following steps of preparing sucrose syrup and beet sugar syrup, and respectively carrying out linear voltammetry scanning to obtain respective standard voltammetry data, carrying out principal component analysis on the standard volt-ampere data, extracting a first principal component and a second principal component of the first two proportions, and obtaining a corresponding principal component analysis chart, wherein the sample with more scores in the first quadrant and the fourth quadrant of the principal component analysis chart is sucrose, and the sample with more scores in the second quadrant and the third quadrant of the principal component analysis chart is beet sugar, conducting syrup preparation on the sugar sample to be detected to obtain syrup to be detected, conducting linear voltammetry scanning on the syrup to be detected to obtain voltammetry data corresponding tothe sugar sample to be detected, conducting principal component analysis, extracting a first principal component and a second principal component which account for the first two positions, obtaining aprincipal component analysis chart of the sugar sample to be detected, and judging whether the raw sugar of the sugar sample to be detected is sucrose or beet sugar. The method can be used for distinguishing sugars of different manufacturers and identifying the beet sugar and the sucrose, and is high in accuracy.
Description
technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to an electrochemical analysis method for identifying raw sugar. Background technique [0002] Research on electrochemical analysis methods in all walks of life is to solve the problem of how to improve product quality, and product quality has also become a determinant of corporate performance. For the final purpose, analytical methods need to be designed to determine the composition of a specific product in a manufacturing application. [0003] Sugar in syrup form is a semi-finished product used in the preparation of mixed drinks and commercial syrups, among others. Sugar coloring is a natural sugar-based coloring agent used in the manufacture of alcoholic beverages such as whiskey, brandy, liqueurs and beer. The sugar used to prepare distillery products places high demands on its quality due to the need to "protect" the beverage from off-flavors, disruption of...
Claims
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IPC IPC(8): G01N27/30G01N27/48
CPCG01N27/30G01N27/48
Inventor 傅力周卿伟吴卫红
Owner HANGZHOU DIANZI UNIV