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

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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. 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

Abstract

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

WU Yue-jiao，DONG Gang，ZHANG Sheng-lin，HAO Xin-mei，ZHONG Geng. Rapid Identification of Konjac Flour with Adulterated Hydroxypropyl Starch based on Mid-infrared Spectroscopy[J]. FOOD SCIENCE.

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

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