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Rapid detection of benzoyl peroxide in wheat flour by using Raman scattering spectroscopy

机译：利用拉曼散射光谱法快速检测小麦粉中的过氧化苯甲酰基

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Benzoyl peroxide is a common flour additive that improves the whiteness of flour and the storage properties of flour products. However, benzoyl peroxide adversely affects the nutritional content of flour, and excess consumption causes nausea, dizziness, other poisoning, and serious liver damage. This study was focus on detection of the benzoyl peroxide added in wheat flour. A Raman scattering spectroscopy system was used to acquire spectral signal from sample data and identify benzoyl peroxide based on Raman spectral peak position. The optical devices consisted of Raman spectrometer and CCD camera, 785 nm laser module, optical fiber, prober, and a translation stage to develop a real-time, nondestructive detection system. Pure flour, pure benzoyl peroxide and different concentrations of benzoyl peroxide mixed with flour were prepared as three sets samples to measure the Raman spectrum. These samples were placed in the same type of petri dish to maintain a fixed distance between the Raman CCD and petri dish during spectral collection. The mixed samples were worked by pretreatment of homogenization and collected multiple sets of data of each mixture. The exposure time of this experiment was set at 0.5s. The Savitzky Golay (S-G) algorithm and polynomial curve-fitting method was applied to remove the fluorescence background from the Raman spectrum. The Raman spectral peaks at 619 cm~(-1), 848 cm~(-1), 890 cm~(-1), 1001 cm~(-1), 1234 cm~(-1), 1603cm~(-1), 1777cm~(-1) were identified as the Raman fingerprint of benzoyl peroxide. Based on the relationship between the Raman intensity of the most prominent peak at around 1001 cm~(-1) and log values of benzoyl peroxide concentrations, the chemical concentration prediction model was developed. This research demonstrated that Raman detection system could effectively and rapidly identify benzoyl peroxide adulteration in wheat flour. The experimental result is promising and the system with further modification can be applicable for more products in near future.
机译：苯甲酰过氧化物是一种常见的面粉添加剂，可提高面粉的白度和面粉产品的储存性能。然而，过氧化苯甲酰对面粉的营养含量产生不利影响，并且过量消耗导致恶心，头晕，其他中毒和严重的肝损伤。本研究专注于检测在小麦粉中加入的苯甲酰化。拉曼散射光谱系统用于从样品数据获取光谱信号并基于拉曼光谱峰位置鉴定苯甲酰基过氧化物。光学装置包括拉曼光谱仪和CCD相机，785nm激光模块，光纤，探测器和翻译阶段，以开发实时无损检测系统。制备纯面粉，过氧化纯苯和不同浓度的与面粉混合的过氧化苯甲酰混合为三个套装样品以测量拉曼光谱。将这些样品置于相同类型的培养皿中，以在光谱收集期间保持拉曼CCD和培养皿之间的固定距离。通过预处理均质化并收集多组每种混合物的混合样品。该实验的暴露时间设定为0.5s。施用Savitzky Golay（S-G）算法和多项式曲线拟合方法以从拉曼光谱中除去荧光背景。拉曼光谱峰值在619cm〜（-1），848cm〜（-1），890cm〜（-1），1001cm〜（-1），1234cm〜（-1），1603cm〜（-1 ），1777厘米〜（-1）被鉴定为苯甲酰基过氧化苯甲酰的拉曼指纹。基于大约1001cm〜（-1）左右最突出峰的拉曼强度与苯甲酰浓度的数值之间的关系，开发了化学浓度预测模型。该研究表明，拉曼检测系统可以有效且迅速识别小麦粉中的过氧化苯甲酰掺杂。实验结果是有前途的，并且可以在不久的将来适用于更多产品的系统。

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