Cocoa powder adulteration detection method based on fingerprints

Abstract

The invention discloses a cocoa powder adulteration detection method based on fingerprints. In order to establish the cocoa powder adulteration detection method, polysaccharide components in cocoa powder are extracted through the assistance of ultrasonic, fingerprints of the polysaccharide components of the cocoa powder can be obtained through the hydrolysis of sulfuric acid and the analysis of pre-column PMP(1-phenyl-3-methyl-pyrazolone) derivatization high performance liquid chromatography (HPLC), a hierarchical cluster analysis (HCA) method is used for implementing the cocoa powder adulteration identification test according to the relative peak area of the common characteristic peak. The result shows that the cocoa powder which is mixed with 15 percent or more of cocoa shells can be identified through the method. The method is stable and has high precision and good repeatability, is easy to control, the mass situation of cocoa powder polysaccharide on the integral characteristic appearance of chromatograph can be controlled, and a novel scientific method can be provided for the quality control and authentication identification of the cocoa powder.

Description

technical field [0001] The invention relates to a method for detecting adulteration of cocoa powder based on fingerprints, in particular to a method for judging whether cocoa powder is adulterated by constructing polysaccharide fingerprints. Background technique [0002] Cocoa powder has a strong and fragrant unique fragrance, rich in polyphenols, protein, carbohydrates, cocoa butter and other nutritional elements and active ingredients, is an important raw material for making chocolate, and is also used to produce one of the three major beverages in the world today one. Since the mid-1990s, with the expansion of the application scope of cocoa products and the expansion of foreign trade, my country's cocoa processing industry has developed rapidly. Food safety has also affected my country's international trade reputation and the interests of regular cocoa processors. Jin Yongsheng and others explored and studied the PCR detection method of several exogenous plant-derived co...

AI Technical Summary

Problems solved by technology

Since the mid-1990s, with the expansion of the application scope of cocoa products and the expansion of foreign trade, my country's cocoa processing industry has developed rapidly. Food safety has also affected my country's international trade reputation and the interests of regular cocoa processors

Jin Yongsheng and others explored and studied the PCR detection method of several exogenous plant-derived components such as soybean meal, sesame meal, peanut shell and chestnut shell in cocoa powder. The accuracy of the established method was easily affected by impurities and could not be identified. Cocoa shell powder is the main endogenous adulterant; in addition, there are a wide variety of exogenous plant-derived components that may be added, which is difficult to predict. In practice, it is impossible to perform PCR on all possible added exogenous plant-derived components one by one detection, so this method has great limitations and is difficult to generalize

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