藕粉掺假检测技术研究进展  

Research progress on adulteration detection technology of lotus rhizome starch

作　　者：何燕 陈先强 李洁[1,2] 胡中立 刁英[4] 严守雷 HE Yan;CHEN Xian-Qiang;LI Jie;HU Zhong-Li;DIAO Ying;YAN Shou-Lei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Aquatic Vegetable Preservation and Processing Engineering Centre,Wuhan 430070,China;College of Life Science and Technology,Wuhan University,Wuhan 430070,China;College of Life Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China;Engineering Research Centre of the Ministry of Education for Green Development of Bulk Aquatic Biological Industry in the Yangtze River Economic Belt,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]湖北省水生蔬菜保鲜加工工程技术研究中心,武汉430070 [3]武汉大学生命科学技术学院,武汉430070 [4]武汉轻工大学生命科学技术学院,武汉430023 [5]长江经济带大宗水生生物产业绿色发展教育部工程研究中心,武汉430070

出　　处：《食品安全质量检测学报》2024年第16期1-9,共9页Journal of Food Safety and Quality

基　　金：湖北省重点研发计划项目(2021BBA093)。

摘　　要：藕粉是由新鲜莲藕经过去皮、粉碎、匀浆、沉淀、洗涤等步骤加工而成,美味可口,营养价值丰富,深受广大消费者的喜爱。但莲藕中淀粉含量却不高,因此纯藕粉的价格显著高于其他淀粉。为了提高经济效益,降低生产成本,不良商家在藕粉中添加马铃薯、木薯淀粉等廉价淀粉以次充好,导致市场上藕粉品质参差不齐。为了维护消费者的合法权益,鉴定藕粉真伪,近年来,国内外对藕粉掺假检测已经发展了显微镜检测技术、红外检测技术、核酸检测技术、液相色谱-质谱联用检测技术等,实现了藕粉掺假的准确定性以及定量检测。本文综述了藕粉掺假的主要检测技术并重点分析了各种检测手段的原理及优劣,为开发更多准确、稳定、快速、廉价的藕粉掺假检测技术提供一定的参考价值。Lotus rhizome starch is processed by peeling,grinding,homogenizing,precipitating,and washing,which is delicious and has rich nutritional value,so it is favored by consumers.But the starch content in lotus rhizome is not high,so the price of pure lotus rhizome starch is significantly higher than other starch.In order to improve the economic benefit and reduce the production cost,bad merchants add cheap starch such as potato and cassava starch into the lotus rhizome starch,which leads to the uneven quality of the lotus rhizome starch in the market.To protect the legitimate rights and interests of consumers and identify the authenticity of lotus rhizome starch,in recent years,microscope detection technology,infrared detection technology,nucleic acid detection technology,liquid chromatography-mass spectrometry detection technology,etc.have been developed for the adulteration of lotus rhizome starch at home and abroad,so as to achieve quasi-certainty and quantitative detection of adulteration of lotus rhizome starch.This paper reviewed the main detection technologies of lotus rhizome starch adulteration and focused on the analysis of the principles and advantages and disadvantages of various detection methods,to provided certain reference value for the development of more accurate,stable,rapid and cheap lotus rhizome starch adulteration detection technologies.

关 键 词：藕粉 淀粉掺假 检测技术 食品安全 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程] TS201.6[轻工技术与工程—食品科学与工程]