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

机译：拉曼散射光谱法快速检测小麦粉中的过氧化苯甲酰

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摘要

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：过氧化苯甲酰是一种常见的面粉添加剂，可改善面粉的白度和面粉产品的储存性能。但是，过氧化苯甲酰会对面粉的营养含量产生不利影响，过量食用会导致恶心，头晕，其他中毒和严重的肝脏损害。这项研究的重点是检测面粉中添加的过氧化苯甲酰。拉曼散射光谱系统用于从样品数据中获取光谱信号，并根据拉曼光谱峰位置识别过氧化苯甲酰。光学设备由拉曼光谱仪和CCD相机，785 nm激光模块，光纤，探测器和平移台组成，用于开发实时，无损检测系统。将纯面粉，纯过氧化苯甲酰和不同浓度的过氧化苯甲酰与面粉混合制成三套样品，以测量拉曼光谱。将这些样品放置在相同类型的培养皿中，以在光谱收集期间保持拉曼CCD与培养皿之间的固定距离。通过均质化预处理对混合样品进行处理，并收集每种混合物的多组数据。该实验的曝光时间设定为0.5s。应用Savitzky Golay（S-G）算法和多项式曲线拟合方法从拉曼光谱中去除荧光背景。拉曼光谱峰在619 cm〜（-1），848 cm〜（-1），890 cm〜（-1），1001 cm〜（-1），1234 cm〜（-1），1603cm〜（-1） ），1777cm〜（-1）被鉴定为过氧化苯甲酰的拉曼指纹图谱。基于1001 cm〜（-1）附近最显着峰的拉曼强度与过氧化苯甲酰浓度的对数值之间的关系，建立了化学浓度预测模型。这项研究表明，拉曼检测系统可以有效，快速地识别小麦粉中的过氧化苯甲酰。实验结果很有希望，并且经过进一步修改的系统可以在不久的将来应用于更多产品。

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  • 来源
  • 会议地点 Baltimore MD(US)
  • 作者

    Juan Zhao; Yankun Peng; Kuanglin Chao; Jianwei Qin; Sagar Dhakal; Tianfeng Xu;

  • 作者单位

    China Agricultural University, National RD Center for Agro-processing Equipment, 17 Qinghua E. Rd, Haidian, Beijing 100083, China;

    China Agricultural University, National RD Center for Agro-processing Equipment, 17 Qinghua E. Rd, Haidian, Beijing 100083, China;

    USDA-ARS Environmental Microbial and Food Safety Laboratory, Bldg. 303 BARC-East, 10300 Baltimore Ave., Beltsville, MD, USA 20705;

    USDA-ARS Environmental Microbial and Food Safety Laboratory, Bldg. 303 BARC-East, 10300 Baltimore Ave., Beltsville, MD, USA 20705;

    China Agricultural University, National RD Center for Agro-processing Equipment, 17 Qinghua E. Rd, Haidian, Beijing 100083, China;

    China Agricultural University, National RD Center for Agro-processing Equipment, 17 Qinghua E. Rd, Haidian, Beijing 100083, China;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Wheat flour; Benzoyl peroxide; Raman system; Scattering spectra;

    机译：面粉;过氧化苯甲酰;拉曼系统散射光谱;

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