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CN-122016681-A - Quick non-invasive detection method for active ingredients in color potato drying process

CN122016681ACN 122016681 ACN122016681 ACN 122016681ACN-122016681-A

Abstract

The application discloses a rapid non-invasive detection method for active ingredients in a color potato drying process, and belongs to the technical field of agricultural product detection. Firstly, obtaining color potato chip samples which are treated by different drying processes and are in different drying degrees, secondly, obtaining absorption coefficients, reduced scattering coefficients and fluorescence intensity spectrums of the color potato chips, carrying out physicochemical tests on anthocyanin and total polyphenol which are two active components of the color potato chips, carrying out correlation analysis on multiple optical characteristics and various physicochemical indexes, and finally establishing quantitative prediction models of anthocyanin and total polyphenol based on multiple optical characteristics fusion under different spectrum pretreatment, so as to determine an optimal model. The detection method of the active ingredients of the colored potatoes in the drying process can provide a novel rapid detection method for the ingredients such as anthocyanin, total polyphenol and the like of the potatoes under different drying processes and drying time nodes, sample pretreatment is not needed, and chemical reagents are not consumed.

Inventors

  • HE XUEMING
  • YOU JIE
  • LU YONGNAN
  • WAN ZHONGMIN
  • LIANG YONG

Assignees

  • 南京财经大学

Dates

Publication Date
20260512
Application Date
20260202

Claims (9)

  1. 1. A rapid non-invasive method for detecting active ingredients in a color potato drying process, comprising: (1) Obtaining color potato chip samples treated by different drying processes and at different drying degrees; (2) Measuring the absorption coefficient mu a and the reduced scattering coefficient mu' s of the potato slices in the wave band of 400-1700 nm by adopting a double integrating sphere system, and synchronously measuring the fluorescence intensity spectrum F em of the potato slices in the wave band of 400-1000 nm by adopting a laser-induced fluorescence system by taking laser with 375 nm wavelength as excitation light to obtain a multi-element optical characteristic; (3) Carrying out physicochemical test on anthocyanin and total polyphenol on potato slices to obtain physicochemical indexes; (4) Determining a characteristic optical band that is significantly correlated to the anthocyanin content and total polyphenol content based on the multi-element optical characteristic obtained in step (2) and the correlation of the anthocyanin content and total polyphenol content measured in step (3); (5) Based on the optical data in the characteristic optical wave band determined in the step (3), a quantitative prediction model of anthocyanin and total polyphenol content is established and is used for rapidly and non-invasively detecting the active ingredient in the drying process.
  2. 2. The rapid non-invasive detection method of color potato drying process active ingredients according to claim 1, wherein the drying process in step (1) comprises hot air drying and microwave drying; The hot air drying is carried out at 60 ℃, 70 ℃, 80 ℃ and 90 ℃ and is respectively carried out at 0, 30, 60, 90, 120, 150, 180 and 210 minutes of drying; The microwave drying is carried out under the power conditions of 400W, 480W, 560W and 640W, and the transmission frequency is adjusted to sample corresponding drying time within 0-26 minutes.
  3. 3. The rapid non-invasive method for detecting active ingredients in a color potato drying process according to claim 1, wherein prior to drying, potato samples are peeled after washing, prepared into slices with a thickness of 3.5±0.2 mm by a microtome, the sliced samples are blanched in boiling water for 2 minutes to inhibit polyphenol oxidase activity, the blanched samples are immediately placed in deionized water, and after standing in a dark place to room temperature, excess moisture on the surface is sucked by a clean water-absorbing cloth and weighed by an electronic balance.
  4. 4. The rapid non-invasive method of detecting active ingredients in a color potato drying process according to claim 1, wherein step (4) comprises: calculating the absorption coefficient and the reduced scattering coefficient in the wave band of 400-1700 nm and the correlation coefficient of the spectrum data at each wavelength point of the fluorescence intensity spectrum in the wave band of 400-1000 nm with the anthocyanin content and the total polyphenol content; And selecting a continuous wave band with the highest absolute value of the correlation coefficient as a characteristic optical wave band which is obviously correlated with the anthocyanin content and the total polyphenol content.
  5. 5. The method of rapid non-invasive detection of color potato drying process active ingredients according to claim 1 or 4, wherein the characteristic optical band determined in step (4) comprises a fluorescence intensity spectrum and absorption coefficient of 380-780 nm band, an absorption coefficient of 1100-1670 nm band, and a reduced scattering coefficient of 1100-1400 nm band.
  6. 6. The rapid non-invasive method of detecting active ingredients in a color potato drying process according to claim 1, further comprising determining the moisture content and color of the potato slices, wherein the moisture content, color and multi-element optical characteristics, anthocyanin content, and total polyphenol content are jointly involved in correlation analysis.
  7. 7. The rapid non-invasive method for detecting active ingredients in a color potato drying process according to claim 1, wherein the anthocyanin content is measured by a pH differential method and the total polyphenol content is measured by a Fu Lin Fen colorimetric method during a physicochemical test.
  8. 8. The method for rapid non-invasive detection of active ingredients in a color potato drying process according to claim 1, wherein the quantitative prediction model establishment and verification process comprises: 1) Smoothing the mu a 、μ' s spectrum and the F em spectrum by Savitzky-Golay smoothing, analyzing the F em and the mu a-VIS in the 380-780 nm band range, the mu a-NIR in the 1100-1670 nm band range and the mu ' s-NIR in the 1100-1400 nm band range by using principal component analysis, and extracting 7 principal components in front of different bands of various spectrums, wherein mu a-VIS represents the mu a ,μ a-NIR in the 380-780 nm band range represents the mu a ,μ' s-NIR in the 1100-1670 nm band range and represents the mu' s in the 1100-1400 nm band range; 2) Based on F em 、μ a-VIS 、μ a-NIR 、μ' s-NIR which is not subjected to PCA spectrum compression, fusing different spectrums after normalization treatment, and respectively establishing anthocyanin and total polyphenol content prediction models by using an LSTM network; 3) Based on the first 7 main components of F em 、μ a-VIS 、μ a-NIR 、μ' s-NIR , carrying out normalization treatment on the first 7 main components of different spectrums, fusing, and respectively establishing anthocyanin and total polyphenol content prediction models by using an LSTM network; 4) Comparing the prediction effects of the multiple models obtained in the steps 2) and 3), and determining an optimal prediction model of the anthocyanin and the total polyphenol.
  9. 9. The method for rapidly and non-invasively detecting active ingredients in a color potato drying process according to claim 8, wherein the optimal prediction model of anthocyanin and total polyphenol content is an LSTM model after data fusion of F em 、μ a-VIS 、μ a-NIR and mu ' s-NIR , and F em 、μ a-VIS 、μ a-NIR and mu' s-NIR are not subjected to principal component analysis.

Description

Quick non-invasive detection method for active ingredients in color potato drying process Technical Field The invention belongs to the technical field of agricultural product detection, and particularly relates to a rapid non-invasive detection method for active ingredients in a color potato drying process. Background Potatoes are used as agricultural products with high water content, are easy to germinate and rot in the storage and transportation processes, and cause deterioration of quality. Drying is a main mode of potato industry chain processing by reducing the moisture content in food to a corresponding level, thereby preventing spoilage caused by microorganism propagation and prolonging the shelf life. However, in the process of drying and dewatering, the corresponding drying mode and different drying conditions can have certain influence on the nutritional ingredients and the organoleptic characteristics of the potatoes. In particular, for agricultural products rich in polyphenols such as anthocyanin, which are heat-sensitive substances, it is necessary to dynamically monitor and control the drying process and to modify the drying conditions based on the quality evaluation of the dried products in order to obtain dehydrated products of high nutritional value. Currently, optical detection techniques have been applied to quality analysis of various types of agricultural products. The most representative is a rapid detection method for the quality of potato in the process of low-temperature storage and normal-temperature sugar return, as disclosed in the publication No. CN 120352362A. The technology focuses on the storage process of potato at low temperature (4 ℃) and subsequent normal temperature sugar returning (25 ℃) and monitors the slow evolution of quality during storage. The four macroscopic basic quality indexes of starch, soluble Solids (SSC), moisture and hardness are taken as core detection targets, and the storage stability and the processing suitability are reflected. The technology provides a solution for storage quality monitoring, and the adopted double-integrating-sphere measurement technology is one of the technical means known in the art. However, the above prior art has significant limitations that make it unsuitable for the detection of active ingredients during the drying process (1) the above scheme is directed to a slow, relatively smooth storage environment. The drying process is a severe and dynamic dehydration and hot working process, and the moisture in the material is rapidly evaporated, the temperature is suddenly changed and the microstructure is radically remodeled. The rapid evolution of the physical and chemical state causes the change rule of the optical characteristics to have an essential difference with the storage process, and the direct application of the existing model is invalid due to signal distortion. (2) The prior art focuses on macroscopic basic indexes such as starch, moisture and the like, and cannot effectively reflect degradation dynamics of high-value heat-sensitive trace active ingredients such as anthocyanin, total polyphenol and the like in the drying process. These active ingredients are extremely sensitive to heat and light, and the retention rate is a key for measuring the quality of the drying process, but the prior art lacks corresponding detection objects and models. (3) The prior art only depends on absorption and scattering coefficients, can not introduce more direct and sensitive detection dimensions for active ingredients such as anthocyanin, polyphenol and the like, can cause serious spectrum interference in the process of drying the severe change of the matrix, has insufficient anti-interference capability of a single optical technology, and is difficult to realize accurate quantification of the active ingredients. Furthermore, traditional methods of evaluating and controlling dehydration processes in the past have relied primarily on destructive, cumbersome and time-consuming chemical methods, while detection methods based on optical properties have shown great potential in recent years for non-destructive monitoring of quality parameter changes during drying of agricultural products. Aiming at the unique fluorescence characteristics of anthocyanin, chlorogenic acid and other phenolic active substances in the botanical agricultural products, the fluorescence spectrum technology shows remarkable advantages of specificity and detection efficiency in the analysis of the active ingredients of the agricultural products through targeted detection of fluorescence signals of target substances. However, the agricultural products contain a plurality of absorption groups and chromophores, and the complex matrix is very easy to cause an internal filtering effect on the fluorescence signal of the detection target, so that the nonlinear relation between the fluorescence intensity and the concentration of the fluorophores is caused. Thus, it is diffi