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当前位置: 首页 > 文章 > 中红外光谱法快速鉴别掺杂羟丙基淀粉的魔芋粉 食品科学 2013,34 (24) 140-143
Position: Home > Articles > Rapid Identification of Konjac Flour with Adulterated Hydroxypropyl Starch based on Mid-infrared Spectroscopy FOOD SCIENCE 2013,34 (24) 140-143

中红外光谱法快速鉴别掺杂羟丙基淀粉的魔芋粉

作  者：
吴月蛟;董刚;张盛林;郝新梅;钟耕
单  位：
西南大学食品科学学院;广东喜之郎集团有限公司;西南大学园艺园林学院
关键词：
中红外光谱法;快速鉴别;掺假;魔芋粉
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。
译  名：
Rapid Identification of Konjac Flour with Adulterated Hydroxypropyl Starch based on Mid-infrared Spectroscopy
作  者：
WU Yue-jiao;DONG Gang;ZHANG Sheng-lin;HAO Xin-mei;ZHONG Geng;College of Food Science,Southwest University;Guangdong Strong Group Co. Ltd.;College of Horticulture and Landscape Architecture,Southwest University;National Undergraduate Experiment Teaching Demonstration Center of Food Science and Engineering,Southwest University;
关键词：
mid-infrared spectroscopy;;rapid identification;;adulteration;;konjac flour
摘  要：
Mid-infrared spectroscopy was used to rapidly identify konjac flour with adulterated hydroxypropyl starch. Four ier 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(RMS EP) 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.

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