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Near-infrared detection method for rapidly identifying bean pulp maturity

A detection method, near-infrared technology, is applied in the field of soybean meal acceptance by feed companies. It can solve the problems of large reagent consumption, high detection cost, and inability to reflect the heating of soybean meal in time, and achieve the effect of saving time and environmental pollution.

Inactive Publication Date: 2019-10-08
ANYOU BIOTECH GRP
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  • Application Information

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Problems solved by technology

The degree of rawness and maturity is generally expressed by the solubility of potassium hydroxide protein. At present, the feed industry mainly uses the method of GB / T 19541-2017 "Appendix A Determination of Potassium Hydroxide Protein Solubility of Feed Raw Materials Soybean Meal" to detect the content, which requires a lot of reagents. Pre-treatment, and it takes a long time, the detection cost is high, and the heating situation of soybean meal cannot be reflected in time

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  • Near-infrared detection method for rapidly identifying bean pulp maturity
  • Near-infrared detection method for rapidly identifying bean pulp maturity
  • Near-infrared detection method for rapidly identifying bean pulp maturity

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Embodiment 1

[0031] The near-infrared detection method for quickly identifying the degree of ripeness of soybean meal provided in this embodiment specifically includes the following steps:

[0032] (1) Sample collection

[0033] About 150 samples of soybean meal from various origins (including the United States, Brazil, and China) and different degrees of maturity were collected.

[0034] (2) Spectrum collection and chemical data determination

[0035] 1) Spectrum collection adopts the following operations:

[0036] A. Crush 150 samples and pass through 60 meshes respectively. The near-infrared spectrometer is turned on and preheated for 30 minutes, and the self-test of the instrument is normal.

[0037] B. The sample is sealed and returned to normal temperature. Take about 60g of sample and put it into the sample cup. The sample capacity exceeds 1 / 2 of the cup, and there is no crack at the bottom of the cup.

[0038] C. Perform near-infrared spectrum detection on the crushed soybean me...

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Abstract

The invention relates to a rapid detection method for identifying bean pulp maturity. The detection method is a near-infrared detection method. According to the detection method, the chemical bonds oforganic matters in bean pulp can have specific absorption in a near-infrared spectrum region (10,000 to 4,000 cm<-1>); the absorption difference is transformed into spectrum by a near-infrared spectrometer; and a quantitative detection model is established by a partial least square (PLS) to predict the solubility of potassium hydroxide protein in bean pulp and judge the processing maturity. The detection method disclosed by the invention only needs to crush a sample and acquire the near-infrared spectrum, the potassium hydroxide protein solubility data of the bean pulp can be obtained in a short time in combination with the near-infrared quantitative model, and the maturity of the bean pulp sample can be judged in combination with an acceptance standard. Compared with traditional chemicalreagent quantitative detection, the rapid detection method is fast and accurate, and has no pollution to the environment.

Description

technical field [0001] The invention relates to a detection method for quickly identifying the rawness and maturity of soybean meal by using near-infrared technology, which is applied to the acceptance of soybean meal by feed enterprises. Background technique [0002] Soybean meal, also known as "soybean meal", is one of the main sources of protein feed for animals. Soybean meal is a by-product obtained after extracting soybean oil from soybeans. In the process of processing, temperature control is extremely important. If the temperature is too high, it will affect the digestion and absorption of protein; if the temperature is too low, the moisture content of soybean meal will be increased, and the soybean meal cannot be removed. Heat-sensitive antinutritional factors. It can be said that the degree of rawness and maturity is a key indicator for judging the quality of soybean meal. The degree of rawness and maturity is generally expressed by the solubility of potassium hyd...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N21/3563
CPCG01N21/3563G01N21/359
Inventor 王悦范红梅
Owner ANYOU BIOTECH GRP
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