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Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics
المؤلفون المشاركون
Zhu, Shiping
Wu, Xi-Yu
Huang, Hua
Xu, Dan
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-05-17
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
Sichuan pepper is a traditional and important flavoring of Chinese cuisine.
It has attracted increasing interest in recent years owning to its unique taste and aroma.
However, some cheap adulterants have been illegally found in Sichuan pepper powder in the market due to merchants trying to cut costs and gain an extra profit.
In order to determine the compositions of Sichuan pepper powder quickly and effectively, a direct detection method using near-infrared (NIR) spectroscopy has been developed.
462 samples of adulterated Sichuan pepper powder mixed with different amounts of wheat bran, rice bran, corn flour, and rosin powder were studied.
The NIR spectra data was studied using partial least squares (PLS) analysis.
The method was found to be capable of predicting the compositions of adulterated Sichuan pepper powder.
The determination coefficients of prediction set (Rp2) with the best pretreatments were 0.971 for Sichuan pepper powder, 0.948 for rice bran, 0.969 for wheat bran, 0.967 for corn flour, and 0.994 for rosin powder, respectively.
The standard errors of prediction (SEP) were 2.81%, 2.38%, 3.19%, 2.46%, and 1.10%, respectively.
The results showed that NIR spectroscopy with chemometrics is a rapid and nondestructive tool for the quantitative analysis of adulterated Sichuan pepper powder.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Wu, Xi-Yu& Zhu, Shiping& Huang, Hua& Xu, Dan. 2017. Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1175906
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Wu, Xi-Yu…[et al.]. Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1175906
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Wu, Xi-Yu& Zhu, Shiping& Huang, Hua& Xu, Dan. Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1175906
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175906
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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