A method for rapid detection of salt content in Fuling mustard by near-infrared spectroscopy
A technology of near-infrared spectroscopy and salt, which is applied in the field of rapid detection of salt content in Fuling pickled mustard by near-infrared spectroscopy, which can solve the problem of qualitative discrimination of high and low salt content in samples to be tested, qualitative cluster analysis of samples not to be tested, etc. problems, to achieve accurate and reliable test results, no pre-processing, and non-destructive effects
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[0041] A method for quickly detecting the salt content in Fuling pickled mustard by using near-infrared spectroscopy. The detection steps include sample collection, standard determination of the salt content of each sample, collection of spectra of each sample to establish and test models, and product detection and classification. The specific steps are as follows:
[0042] 1. Sample collection: A total of 58 samples of 25 batches of Fuling pickled vegetables of 6 brands were collected to form a sample set. Each sample weighed 100g and was fully pulverized by an FZ-102 miniature plant grinder to make it homogenized.
[0043] 2. Standard determination of the salt content of each sample: According to the national standard GB / T12457-2008 direct precipitation titration method, the salt content in each sample is determined, and the difference between the results of the same sample per 100g will be determined twice under the same conditions Data results not exceeding 0.2g are used as...
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