Food and Fermentation Industries >

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

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

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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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

Cite this article

YANG Na , ZHOU Yuyi , XU Zhenlin , MENG Man , CHEN Xinwen , SUN Yuanming . Study on detection of potassium sorbate in bread by in-phase equal difference induction voltage[J]. Food and Fermentation Industries, 2022 , 48(4) : 250 -254 . DOI: 10.13995/j.cnki.11-1802/ts.028598

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