中红外光谱法快速鉴别掺杂羟丙基淀粉的魔芋粉.pdfVIP

140 2013,V01．34,No．24 良晶科孛 ※分析检测 中红外光谱法快速鉴别掺杂羟丙基淀粉的魔芋粉 吴月蛟1，董刚2，张盛林3，郝新梅2，钟耕1’4’木 518067； (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 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：该模型的预测集的砰为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 with basedonMid—infrared Identificationof FlourAdulterated Starch Rapid Konjac Hydroxypropyl WU Xin．mei2，ZHONG Yue-jia01，DONGGan92，ZHANGSheng．fin3，HAO Gen91’4’木 ofFood Science，Southwest 400716,O／m；2 518067， (1．Cofiege University，Chongqing ofHorticultmeand Architecture,Southwest 4(B／16,Ofina；4．Nalional China；3．College Landscape University，Chougqmg 400716，China) Abstract：Mid-infraredwasusedto flourwithadulterated starch． spectroscopy rapidlyidentifykonjac hydroxypropyl Fouriertransform with least mid-infrared(FT-MIR)spectroscopy(400-4000cml)coupledpartial was toestablishallidentificationmodelof flour model acoefficientof predictionprovided applied konjacauthenticity．The of error standarddeviationratioof and determination心)，root-mean-squareprediction(RMSEP)and 0．9732，0．02485．36， inthis indicatedthatmid-infrared couldbeusedasatoolto resultsobtained respectively．The study spectroscopy identify flourwithadulterate