近红外光谱技术测定淀粉中羟丙基含量的研究  

Research on the Determination of Hydroxypropyl Content in Starch by Near Infrared Spectroscopy

作　　者：胡徽祥 沈文超 HU Huixiang;SHEN Wenchao(Guangdong Chubang Food Co.,Ltd.,Yangxi 529800,China)

机构地区：[1]广东厨邦食品有限公司,广东阳西529800

出　　处：《现代食品》2025年第1期189-191,共3页Modern Food

摘　　要：本文建立近红外光谱技术快速检测羟丙基二淀粉磷酸酯中羟丙基含量的方法,利用现有化学法检测结果,在近红外分析设备上建立二次分析检测技术模型,通过对羟丙基二淀粉磷酸酯盲样开展羟丙基含量检测,同时与化学法检测结果进行对比,验证近红外分析设备检测羟丙基含量的适用性。结果显示,近红外光谱模型检测羟丙基含量在2.41%~3.58%时,方法精密度、变异系数满足检测标准要求,说明可利用近红外光谱技术快速检测羟丙基二淀粉磷酸酯中羟丙基含量。In this paper,a method for the rapid detection of hydroxypropyl content in hydroxypropyl distarch phosphate by near-infrared spectroscopy was established,and the secondary analysis and detection technology model was established on the near-infrared analysis equipment by using the existing chemical detection results,and the hydroxypropyl content was detected by blind samples of hydroxypropyl distarch phosphate,and the applicability of the near-infrared analysis equipment for the detection of hydroxypropyl content was verified by comparing with the chemical detection results.The results showed that the precision and coefficient of variation of the method met the requirements of the detection standard when the hydroxypropyl content was 2.41%to 3.58%by the near-infrared spectroscopy model,indicating that the hydroxypropyl content in hydroxypropyl distarch phosphate could be quickly detected by near-infrared spectroscopy.

关 键 词：近红外光谱技术 淀粉 羟丙基含量 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]