基于拉曼光谱技术的面粉品质快速检测

由于目前国标法检测面粉水分、灰分以及湿面筋等品质参数的方法费时、费力，研究提出基于拉曼光谱分析技术建立面粉中水分、灰分和湿面筋的定量分析研究。实验随机采集100 份不同种类的古船面粉样本，采集样本的拉曼光谱，运用光谱预处理方法结合偏最小二乘法建立分析模型，所建立的水分（含量取值范围为
13.3%～15.4%）、灰分（含量取值范围为0.46%～0.85%）和湿面筋（含量取值范围为28%～36.8%）定量模型的相关系数分别达到0.945 66、0.993 39、0.981 65，校正均方根误差分别为0.145、0.012 6、0.456。结果表明，通过拉曼光谱技术实现面粉品质快速、无损、高效的检测可行且具有较大的发展空间。实验还通过新旧面粉的拉曼光谱，建立2013年与2014年生产面粉的距离匹配分析模型，实现过期面粉的快速鉴别，实验准确率达100%。

Fast Determination of Flour Quality Based on Raman Spectroscopy

Raman spectroscopy was applied to replace the current methods for the determination of quality parameters of
flour (including moisture, ash, and gluten content), since the conventional methods are time-consuming and laborious. Raman
spectra of 100 samples from different flour types obtained from Guchuan flour mill were collected. Quantitative models
were established using different pretreatment methods combined with partial least squares. The correlation coefficients of
the established models for flour moisture, ash, and wet gluten were 0.945 66, 0.993 39, and 0.981 65, respectively, and the
root mean standard error of calibration (RMSEC) were 0.145, 0.012 6, and 0.456, respectively. The results showed that
Raman spectroscopy could be use for rapid, non-destructive, and efficient determination of flour quality. Qualitative models
of different flours produced in 2013 and 2014 were also established based on distance matching analysis. The results showed
that expired flour was indentified with 100% accuracy.