食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 250 - 254

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028598

分析与检测

利用同相等差感应电压检测面包中的山梨酸钾

  • 杨哪 ,
  • 周宇益 ,
  • 徐振林 ,
  • 孟嫚 ,
  • 陈新文 ,
  • 孙远明
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  • 1(华南农业大学 食品学院,广东 广州,510642)
    2(广东利诚检测技术有限公司,广东 中山,528436)
    3(江南大学 食品学院,江苏 无锡,214122)
    4(英都斯特(无锡)感应科技有限公司,江苏 无锡,214035)
博士,副研究员(孙远明教授为通信作者,E-mail:ymsun@scau.edu.cn)

收稿日期: 2021-07-09

  修回日期: 2021-08-16

  网络出版日期: 2022-03-16

基金资助

中国博士后科学基金项目(2020M682725);国家自然科学基金面上项目(32172353);江苏省优秀青年基金项目(BK20211582)

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Study on detection of potassium sorbate in bread by in-phase equal difference induction voltage

  • YANG Na ,
  • ZHOU Yuyi ,
  • XU Zhenlin ,
  • MENG Man ,
  • CHEN Xinwen ,
  • SUN Yuanming
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  • 1(School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China)
    2(Guangdong Licheng Detection Technology Co.Ltd., Zhongshan 528436, China)
    3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    4(INDUC Scientific Co.Ltd., Wuxi 214035, China)

Received date: 2021-07-09

  Revised date: 2021-08-16

  Online published: 2022-03-16

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摘要

采用同相等差感应电压法即45~60 V激励电压及300~500 Hz频率为初级线圈的激励参数,测定并分析次级线圈中山梨酸钾溶液的电信号特性。结果发现,0~200 mg/kg山梨酸钾溶液的瞬时绝对电位不随频率的变化而改变,与激励电压大小呈正相关。当山梨酸钾含量增加时,在不同频率及激励电压作用下,次级线圈中山梨酸钾溶液电势差增大。山梨酸钾含量、激励电压、频率及体系电势差呈线性相关,相关系数R2为0.916。采用同相等差感应电压法与化学法检测5种市售面包样品的山梨酸钾含量,检测结果相对误差均在4%以内。该研究将面包预处理后的料液作为次级线圈,通过同相等差感应电压法测定其电学参数来量化山梨酸钾含量,为面包中山梨酸钾的检测提供了一种新方法。

关键词： 同相等差感应电压法; 山梨酸钾; 激励电压; 频率; 面包

本文引用格式

杨哪 , 周宇益 , 徐振林 , 孟嫚 , 陈新文 , 孙远明 . 利用同相等差感应电压检测面包中的山梨酸钾[J]. 食品与发酵工业, 2022 , 48(4) : 250 -254 . DOI: 10.13995/j.cnki.11-1802/ts.028598

Abstract

The electrical signal characteristics of potassium sorbate solution in the secondary coil were measured and analyzed by in-phase equal difference induction voltage method with the electrical excitation parameters of the primary coil of 45-60 V excitation voltages and 300-500 Hz frequencies. The results showed that the instantaneous absolute potentials of 0-200 mg/kg potassium sorbate solution did not change with the frequencies, and which were positively correlated with the excitation voltages. When the mass fraction of potassium sorbate solution increased, the potential differences of potassium sorbate solution in the secondary coil increased under different frequencies and excitation voltages. There was a linear correlation among the mass fraction of potassium sorbate solution, excitation voltage, frequency and system potential difference, and the correlation coefficient R2 was 0.916. Five kinds of bread samples were detected by the in-phase equal difference induction voltage method and chemical method, and the relative errors of detection results were within 4%. In this study, the pretreated food liquid was used as the secondary coil, and its electrical parameters were measured by the in-phase equal difference induction voltage method to quantify the content of potassium sorbate. These results provided a new method for the detection of potassium sorbate in food.

Key words： in-phase equal difference induction voltage method; potassium sorbate; excitation voltage; frequency; bread

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