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Method for detecting content of amino acid in peanuts by near infrared method

An amino acid and near-infrared technology, applied in measuring devices, color/spectral characteristic measurement, material analysis by optical means, etc.

Active Publication Date: 2012-07-18
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At home and abroad, there have been no reports on the analysis and testing methods of peanut amino acid content or the establishment of related models by near-infrared technology.

Method used

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  • Method for detecting content of amino acid in peanuts by near infrared method
  • Method for detecting content of amino acid in peanuts by near infrared method
  • Method for detecting content of amino acid in peanuts by near infrared method

Examples

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Embodiment 1

[0027] 1) Take the peanut samples harvested in 2011 as the standard, 140 samples (in line with the normal distribution law of the peanut population); turn on the near-infrared spectrometer at 25°C to preheat for 30 minutes, take 60g peanut samples and put them in the rotating sample cup (diameter 75mm, depth 25mm); adopt the diffuse reflectance mode in the continuous wavelength near-infrared scanning to collect the spectrum, scan the spectral region 950-1650nm, the resolution is 5nm, and collect the absorption spectrum of the sample; in order to overcome the spectral drift caused by the difference in sample particle size and reduce the error, Each sample was loaded repeatedly 3 times to obtain the sample spectrum of the calibration set, and the calculated average value of the sample spectrum of the calibration set ( figure 1 ) is stored in the computer software for use in the next step to construct an amino acid content calibration model;

[0028] 2) Near-infrared spectrum pre...

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Abstract

The invention discloses a method for detecting the content of amino acid in peanuts. The method comprises the following steps of: 1) establishing a calibration set sample spectrum; 2) pretreating the calibration set sample spectrum; 3) extracting characteristic information data from the calibration set sample spectrum; 4) establishing a calibration model; and 5) analyzing a sample to be measured. The content of the amino acid in a peanut sample can be obtained through calculation by pretreating a near infrared spectrum of the sample to be measured and inputting extracted characteristic information into the calibration model. The invention has the advantages that: the method is high in analytical speed and analytical efficiency and low in analytical cost, chemical reagents are not used, environmental pollution is avoided, and the like; and a reliable basis can be provided for analyzing peanut quality and controlling peanut quality and product quality.

Description

technical field [0001] The invention relates to a method for detecting amino acids in peanuts, in particular to a method for detecting amino acid content in peanuts by using near-infrared spectroscopy. Background technique [0002] The protein content in peanuts is 24% to 36%, containing eight kinds of amino acids necessary for the human body, and its digestion coefficient is as high as 90%. And continue to focus on nutrition and the efficacy of special peanut ingredients. In the quality analysis of peanuts, amino acid automatic analyzer or high performance liquid chromatography is usually used for the determination of amino acid content, but the two methods are slow in analysis speed and high in cost, and are not suitable for the determination of large batches of samples and the screening of breeding materials. Therefore, it is necessary to find a rapid and accurate detection method for peanut amino acid quality to provide a basis for the evaluation of peanut amino acid co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/35G01N21/359
Inventor 王强王丽刘红芝刘丽杜寅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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