食品科学

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中红外光谱法快速鉴别掺杂羟丙基淀粉的魔芋粉

吴月蛟,董 刚,张盛林,郝新梅,钟 耕   

  1. 1.西南大学食品科学学院,重庆 400716;2.广东喜之郎集团有限公司,广东 深圳 518067;
    3.西南大学园艺园林学院,重庆 400716;4.西南大学食品科学与工程国家级实验教学示范中心,重庆 400716
  • 出版日期:2013-12-25 发布日期:2014-01-03

Rapid Identification of Konjac Flour with Adulterated Hydroxypropyl Starch based on Mid-infrared Spectroscopy

WU Yue-jiao,DONG Gang,ZHANG Sheng-lin,HAO Xin-mei,ZHONG Geng   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;2. Guangdong Strong Group Co. Ltd., Shenzhen 518067,China;3. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China;4. National Undergraduate Experiment Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400716, China
  • Online:2013-12-25 Published:2014-01-03

摘要:

采用中红外光谱法快速鉴别掺杂羟丙基淀粉的魔芋粉,采集400~4000cm-1波数范围内的傅里叶红外光谱,结合偏最小二乘法建立魔芋粉真伪的鉴别模型。结果表明:该模型的预测集的R2为0.9732,预测的均方根误差为0.0248,标准偏差比为5.36。中红外光谱法可作为一种鉴别魔芋粉中掺杂羟丙基淀粉的有效方法。

关键词: 中红外光谱法, 快速鉴别, 掺假, 魔芋粉

Abstract:

Mid-infrared spectroscopy was used to rapidly identify konjac flour with adulterated hydroxypropyl starch.
Fourier transform mid-infrared (FT-MIR) spectroscopy (400-4000 cm-1) coupled with partial least squares (PLS) regression
was applied to establish an identification model of konjac flour authenticity. The prediction model provided a coefficient of
determination (R2), root-mean-square error of prediction (RMSEP) and standard deviation ratio of 0.9732, 0.0248 and 5.36,
respectively. The results obtained in this study indicated that mid-infrared spectroscopy could be used as a tool to identify
konjac flour with adulterated hydroxypropyl starch.

Key words: mid-infrared spectroscopy, rapid identification, adulteration, konjac flour