应用近红外快速检测呈味核苷酸二钠(I+G)方法的研究  

Rapid Detection of I+G by Near Infrared Spectroscopy

作　　者：周华林 Zhou Hualin(Yangxi Meiweixian Food Co.,Ltd.,Yangjiang 529800,China)

机构地区：[1]阳西美味鲜食品有限公司,广东阳江529800

出　　处：《现代食品》2020年第15期212-218,共7页Modern Food

摘　　要：本文利用近红外分析仪,以呈味核苷酸二钠(I+G)为研究对象,确定快速检测方法的可行性。通过与化学法检测结果进行比较,分析快速定量模型对I+G干燥失重、干基含量、湿基含量检测结果的准确性、稳定性及重复性。研究表明,I+G干燥失重、湿基含量的定标模型的线性相关性,检测结果的准确性、稳定性均满足要求,为I+G干燥失重和湿基含量指标的检测提供了的快速检测方法。The feasibility of rapid detection method was determined by using near infrared analyzer and I+G as the research object.Compared with the results of chemical method,the accuracy,stability and repeatability of the results of I+g dry weight loss,dry basis content and wet basis content were analyzed.The results show that the calibration model of I+G drying weight loss and wet basis content has linear correlation,and the accuracy and stability of the detection results meet the requirements,which provides a rapid detection method for the detection of I+g dry weight loss and wet basis content index.

关 键 词：近红外光谱法 呈味核苷酸二钠 干燥失重 干基含量 湿基含量 

分 类 号：TS264.2[轻工技术与工程—发酵工程]