基于拉曼光谱成像的食品中化学添加剂的无损检测

发布时间：2018-02-03 18:27

本文关键词： 拉曼光谱成像小麦粉过氧化苯甲酰 L-抗坏血酸分布可视化　出处：《高等学校化学学报》2017年03期 　论文类型：期刊论文

【摘要】：基于拉曼光谱成像技术对小麦粉中过氧化苯甲酰和L-抗坏血酸进行快速、无损、原位检测,并对2种添加剂的空间分布进行了可视化研究.采用实验室自行搭建的线扫描式拉曼光谱成像系统,激发光源波长为785 nm,有效光谱范围为0~2885.7 cm~(-1).分别在小麦粉中添加含量为0.1%~30%的过氧化苯甲酰和L-抗坏血酸,对制备的样品进行拉曼光谱扫描,选取感兴趣区域的光谱信号进行平均,得到平均光谱代表该样品的拉曼信息.分别选取过氧化苯甲酰和L-抗坏血酸的2个特征峰,与该物质在小麦粉中的含量建立线性关系,其决定系数R~2分别为0.9828和0.9912.采集的特征波段拉曼图像经过自适应迭代重加权惩罚最小二乘(air PLS)方法扣除荧光背景后,选取合适的特征峰强度作为阈值,对校正拉曼图像进行二值化分析,得到添加物的空间分布可视化图像.该方法与点检测拉曼技术相比,具有检测结果准确且检测时间较短的优势,且可以实现不均匀样品中多种物质的同时检测与分布可视化.
[Abstract]:Rapid, nondestructive and in situ detection of benzoyl peroxide and L-ascorbic acid in wheat flour was performed based on Raman spectroscopy. The spatial distribution of the two additives was studied visually. A linear scanning Raman spectroscopic imaging system was established in the laboratory. The wavelength of the excitation source was 785 nm. The effective spectral range was 0 ~ 2885.7 cm ~ (-1) 路L ~ (-1). The content of benzoyl peroxide and L-ascorbic acid were 0.1% and 30% respectively in wheat flour. The Raman spectra of the prepared samples were scanned and the spectral signals of the region of interest were selected to average. Two characteristic peaks of benzoyl peroxide and L-ascorbic acid were selected to establish a linear relationship with the content of the substance in wheat flour. The determination coefficients Rn2 are 0.9828 and 0.9912.The characteristic band Raman images are reweighted and punished by adaptive iterative method. Methods the fluorescence background was subtracted. The suitable characteristic peak intensity is chosen as the threshold, and the corrected Raman image is analyzed by binary analysis, and the visual image of the spatial distribution of the additive is obtained, which is compared with the point detection Raman technique. It has the advantages of accurate detection results and short detection time, and can realize simultaneous detection and distribution visualization of a variety of substances in heterogeneous samples.
【作者单位】：中国农业大学工学院;
【基金】：国家重点研发计划项目(批准号:2016YFD0401205) 公益性行业(农业)科研专项经费(批准号:201003008)资助~~
【分类号】：TS207.3;O657.37
【正文快照】： 农产品经过粉碎和干燥等工序成为粉末状食品,由于其水分含量低,具有相对较长的货架期,并有利于运输,被广泛应用于食品工业中.常见粉末状食品有小麦粉、奶粉、调料品(盐、糖、辣椒粉等)和营养冲剂等.随着经济的快速发展,市场竞争日趋激烈,为了谋取经济利益,很多生产商在小麦粉

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