CN114034829A - Potato quality analysis method - Google Patents
Potato quality analysis method Download PDFInfo
- Publication number
- CN114034829A CN114034829A CN202111372906.2A CN202111372906A CN114034829A CN 114034829 A CN114034829 A CN 114034829A CN 202111372906 A CN202111372906 A CN 202111372906A CN 114034829 A CN114034829 A CN 114034829A
- Authority
- CN
- China
- Prior art keywords
- potatoes
- potato
- quality
- detection
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 136
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 136
- 238000004458 analytical method Methods 0.000 title claims abstract description 16
- 235000012015 potatoes Nutrition 0.000 claims abstract description 88
- 238000001514 detection method Methods 0.000 claims abstract description 48
- 238000000034 method Methods 0.000 claims abstract description 36
- 229910002651 NO3 Inorganic materials 0.000 claims abstract description 27
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 239000000243 solution Substances 0.000 claims description 45
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 27
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 17
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 238000005303 weighing Methods 0.000 claims description 13
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 12
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 11
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 239000001103 potassium chloride Substances 0.000 claims description 11
- 235000011164 potassium chloride Nutrition 0.000 claims description 11
- 238000012360 testing method Methods 0.000 claims description 11
- 239000004246 zinc acetate Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 9
- -1 nitrate ions Chemical class 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 229910021529 ammonia Inorganic materials 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000012086 standard solution Substances 0.000 claims description 7
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 claims description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 229910021538 borax Inorganic materials 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 6
- 238000002474 experimental method Methods 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000004328 sodium tetraborate Substances 0.000 claims description 6
- 235000010339 sodium tetraborate Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007696 Kjeldahl method Methods 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 238000002798 spectrophotometry method Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000004448 titration Methods 0.000 claims description 5
- 241000282414 Homo sapiens Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000021328 potato skins Nutrition 0.000 claims description 4
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 239000012445 acidic reagent Substances 0.000 claims description 3
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 3
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 3
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims description 3
- 239000004327 boric acid Substances 0.000 claims description 3
- 230000003197 catalytic effect Effects 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000004737 colorimetric analysis Methods 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000011161 development Methods 0.000 claims description 3
- 238000011981 development test Methods 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 150000002772 monosaccharides Chemical class 0.000 claims description 3
- 238000006386 neutralization reaction Methods 0.000 claims description 3
- 238000002161 passivation Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 235000013573 potato product Nutrition 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 238000000870 ultraviolet spectroscopy Methods 0.000 claims description 3
- 230000003113 alkalizing effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005070 sampling Methods 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 210000003491 skin Anatomy 0.000 description 8
- 239000012085 test solution Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000010425 asbestos Substances 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 229910000365 copper sulfate Inorganic materials 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 description 2
- 235000011151 potassium sulphates Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000010453 quartz Substances 0.000 description 2
- 229910052895 riebeckite Inorganic materials 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/025—Fruits or vegetables
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
- B07C5/34—Sorting according to other particular properties
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07C—POSTAL SORTING; SORTING INDIVIDUAL ARTICLES, OR BULK MATERIAL FIT TO BE SORTED PIECE-MEAL, e.g. BY PICKING
- B07C5/00—Sorting according to a characteristic or feature of the articles or material being sorted, e.g. by control effected by devices which detect or measure such characteristic or feature; Sorting by manually actuated devices, e.g. switches
- B07C5/36—Sorting apparatus characterised by the means used for distribution
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The invention belongs to the technical field of potatoes and discloses a method for analyzing the quality of potatoes. The method can well complete the analysis and treatment of the whole quality of the potatoes by arranging two means of potato skin detection and potato internal quality detection, preliminarily complete the screening and treatment of the potatoes in a physical and manual mode, distinguish some potatoes which can be seen by naked eyes, detect and analyze the internal quality of the selected first-class and second-class products, specifically detect the starch content, the nitrate content, the reducing sugar content and the protein content, and adopt the means of sampling detection for treatment, so that the high-quality potatoes and common potatoes can be very simply and quickly distinguished, and the overall analysis effect of the potatoes is good.
Description
Technical Field
The invention belongs to the field of potato technology, and particularly relates to a method for analyzing potato quality.
Background
Potatoes belong to solanaceae, annual herbaceous plants are available, tubers are the fourth most important grain crops in the world, and next to wheat, rice and corn, potato tubers contain a large amount of starch, can provide abundant heat for human bodies, are rich in protein, amino acid, multiple vitamins and minerals, especially the vitamin content of the potato tubers is the most complete of all the grain crops, and the potatoes are the second staple food in part of countries.
The potato planting is not difficult overall, but under the conditions of geographical environment and artificial cultivation, the yield and quality of potatoes are often influenced by large changes, and along with the improvement of living standard of people, the quality requirement of potatoes is higher and higher, the potatoes are rich in nutrition, good in taste and good in appearance, which is a necessary condition for selling the potatoes at a good price, so that the potatoes are often required to be subjected to quality analysis and screening when being harvested, and the quality of the potatoes is guaranteed to be qualified.
In order to solve the above problems, the present patent proposes an analytical method for detecting the internal and external quality of potatoes.
Disclosure of Invention
The invention aims to solve the problems and provides a method for analyzing the quality of potatoes, which has the advantage of good comprehensive effect of quality analysis.
In order to achieve the purpose, the invention provides the following technical scheme: a method for analyzing the quality of potatoes comprises the steps of potato skin quality detection and potato internal quality detection, and the specific operation steps of the potato skin quality detection are as follows:
(1) the excavated potatoes are manually primarily selected, the potatoes with obvious problems on the surface are screened out to be used as three products, and the three products can be used for feed processing of livestock under the general condition, so that the waste of the products can be avoided, the reasonable utilization of resources is realized, the basic income of growers can be ensured, and the situation of reduced planting enthusiasm is avoided;
(2) then, the primarily selected potatoes are washed and then are moved to a metal screen area in a centralized manner for draining until the surfaces of the potatoes are relatively dry and have no obvious water drops, the primary cleaning of the potatoes can be completed through washing, the basic appearance of the potatoes is ensured, and meanwhile, the subsequent classification treatment is more convenient after the surface soil is cleaned; the relatively clean potato surface has no water drops, so that the cleanness of the transportation device can be ensured, and meanwhile, manual selection and equipment identification are easier;
(3) then the potatoes are delivered to a conveying belt area, two ends are manually subjected to secondary sorting treatment, the potatoes are manually selected to be soft due to wilting, sprout or turn green, and have obvious alcoholic fermentation taste on the surfaces, and are used as inferior products, the potatoes have obvious rot when having surface softening and alcoholic fermentation taste, and have certain toxicity when sprouting or turning green, and the potatoes are easy to cause problems when being used for feed treatment, so that the potatoes can be simply processed and discarded or are secondarily utilized by adopting more complex means;
(4) a series of screening of the appearance of the remaining potatoes in different sizes and different heads is carried out on the basis of the step (3), the potatoes which are light white or milk white, large and regular in shape, uniform in head and smooth in surface skin and have certain hardness are used as first-class products, the remaining potatoes are used as second-class products, the first-class products and the second-class products are both normal and qualified, the difference between the first-class products and the second-class products is the problem of own appearance, and the potatoes are not too large in nature and can be normally eaten by suppliers;
(5) after the sorting is finished, storing the corresponding materials according to the requirement;
the detection of the internal quality of potatoes is mainly divided into: the method comprises the following specific operation steps of starch content detection, nitrate content detection, reducing sugar content detection and protein content detection:
(1) starch content detection-enzymatic hydrolysis method:
1) pretreating a sample, wherein the sample possibly contains fat and soluble sugar to influence the result of specific operation, so that the sample needs to be treated in advance, grinding the material into powder, adding an ether material for multiple times to remove the fat, washing off the soluble sugar component by adding ethanol, and placing the residual residue in a beaker and adding a proper amount of distilled water;
2) carrying out enzyme hydrolysis, boiling the materials in the beaker, cooling for 15 minutes, adding an amylase solution, heating to 55 ℃ by adopting a water bath method, carrying out a starch-iodine color development experiment on the materials, repeating the heating and cooling experiment if the materials are blue after being dropped on a white dropping plate until the white dropping plate is colorless, then completing passivation of the internal enzyme materials in a boiling manner, diluting the materials, and collecting the solution for later use after uniform stirring;
3) adding hydrochloric acid solution into the solution prepared in the step 2), then performing boiling water bath and condensation treatment, adding a small amount of methyl red as an indicator, completing neutralization treatment of red by injecting sodium hydroxide into the solution, and then diluting the original material;
4) measuring the amount of generated glucose by a direct titration method of reducing sugar, simultaneously taking 50mL of distilled water, adding the same amount of amylase solution, and carrying out a blank test according to the same method operation;
(2) detection of reducing sugar content-3, 5-dinitrosalicylic acid colorimetric method:
weighing 100g of fresh potato tubers, adding 50mL of distilled water into a 100mL triangular flask after pulping, uniformly stirring, carrying out boiling water bath for 1.0h, then fixing the volume to the 100mL volumetric flask, oscillating for 20min at 180 times/min, filtering, absorbing 2mL of filtrate 2 into a 25mL volumetric flask, adding 3mL of 3, 5-dinitrosalicylic acid reagent, uniformly shaking, heating and boiling for 5min, rapidly cooling for 3min, fixing the volume to 25mL, and carrying out color comparison by using an ultraviolet visible spectrophotometer at the wavelength of 508 nm;
reducing sugar (%) = c V Ts 100/m 1000
The amount of reducing sugar (mg) in the formula is calculated by C-standard curve equation; v is the volume (mL) of the color developing solution; ts-division multiple; m-sample weight (g);
(3) nitrate content detection-ultraviolet spectrophotometry:
preparing alkalescence conditions in advance, extracting nitrate ions from a sample by using hot water, precipitating proteins in the potatoes by using ferrous potassium chloride and zinc acetate, adsorbing organic substances such as pigments and the like by using activated carbon powder, filtering to obtain clear liquid to be detected, checking the corresponding concentration from a standard curve by utilizing the strong absorption of the nitrate ions in an ultraviolet region (220 nm), and calculating the nitrate content in the sample, thereby accurately and quickly determining the nitrate content in the potato tubers;
the method comprises the following steps of cutting prepared fresh potatoes into pieces, pulping, weighing 10g of a homogenate sample into a 100mL beaker, transferring the sample into a 250mL volumetric flask by 100mL of water in a dividing manner, adding 5mL of ammonia buffer solution and 2g of powdered activated carbon, oscillating for 30min on an adjustable oscillation machine (200 times/min), adding 2mL of ferrous potassium chloride solution and 2mL of zinc acetate solution respectively, fully mixing, adding water to a constant volume of 250mL, fully shaking up, standing for 5min, filtering by quantitative filter paper, sucking 4mL of filtrate into a 50mL volumetric flask, fixing the volume by water, measuring a light absorption value at 220nm by using a 1cm quartz cuvette, and simultaneously performing a blank test;
and (4) calculating a result: o = p V1V 3/m V2
In the formula:
o-content of nitrate in the sample, (mg/kg);
p, checking the mass concentration of nitrate in the test solution from the standard curve, (mg/L);
volume (mL) of V1 extracting solution is determined;
v2 — aspirate filtrate volume, (mL);
v3-constant volume of liquid to be measured (mL);
m-sample mass, (g);
(4) protein content detection-Kjeldahl method:
cutting the first-stage potato product, decomposing protein in tubers under catalytic heating, combining the generated ammonia with sulfuric acid to generate ammonium sulfate, alkalifying and distilling to dissociate ammonia, absorbing with boric acid, titrating with sulfuric acid standard solution, and multiplying the consumption of acid by conversion coefficient to obtain protein content;
weighing 1g of potato tuber dry powder, transferring the potato tuber dry powder into a dry 100mL nitrogen determination bottle, adding 0.2g of copper sulfate, 6g of potassium sulfate and 20mL of sulfuric acid, placing a small funnel at a bottle opening after slight shaking, and obliquely supporting the bottle on an asbestos mesh with small holes at an angle of 45 degrees; carefully heating, after the contents are completely carbonized and the foam is completely stopped, enhancing the fire power, keeping the liquid in the bottle slightly boiling until the liquid is blue-green, clear and transparent, and continuing to heat for 0.5-1 h; taking down and cooling, and carefully adding 20mL of water; after cooling, transferring the container into a 100mL volumetric flask, washing the volumetric flask with a small amount of water, merging the washing liquid into the volumetric flask, adding water to the scale, uniformly mixing, measuring by using an automatic Kjeldahl azotometer, and simultaneously performing a blank test;
and (4) calculating a result: x = (V1-V2) × c × 0.0140 × F100/(m × V3/100)
In the formula:
x-the amount of protein in the sample, (g/100 g);
v1-volume of standard solution of sulfuric acid consumed by the test solution, (mL);
v2-volume of sulfuric acid standard solution consumed by the blank test solution, (mL);
v3 — volume of digest aspirated, (mL);
c-sulfuric acid standard titrant concentration, (molL);
0.0140-1.0 mol of a mass of nitrogen equivalent to a standard titration solution of sulfuric acid, (g);
m-mass of sample, (g);
the nitrate content detection-ultraviolet spectrophotometry and protein content detection-Kjeldahl method in the patent are both prior arts, and refer to the potato quality determination method from Baidu library.
As a preferred technical scheme of the invention, the obvious problems in the step of detecting the quality of the potato skins (1) refer to the existence of hairy roots and untreated soil on the surfaces, obvious worm damage and machine damage, and serious black ring rot on the surfaces.
As a preferred technical scheme of the invention, the secondary sorting treatment in the step (3) of potato skin quality detection adopts human and scanning recognition machine matching treatment, and the specific scanning recognition machine is a multi-eye image recognition camera which is arranged at the top area of the conveyor belt.
In a preferred embodiment of the present invention, in the step 1) of detecting internal quality of potatoes (1), ethyl ether is added and washed five times and in equal amount, and a filter paper funnel is used for filtering to remove fat.
As a preferable technical scheme of the invention, the blank test in the step 4) in the detection of the internal quality of the potatoes (1) refers to a starch-iodine color development test.
As a preferable technical scheme of the invention, in the detection (2) of the internal quality of the potatoes, the 3, 5-dinitrosalicylic acid solution and the reducing sugar (various monosaccharides and maltose) solution are heated together and reduced into a brownish red amino compound, and within a certain range, the amount of the reducing sugar and the color depth of the brownish red substance are in a certain proportion relationship, and the specific range is within the wavelength of 550 nm.
As a preferred technical scheme of the invention, in the step of detecting the internal quality of the potatoes (3), the saturated borax solution: weighing 50g of borax, and dissolving in 1000mL of hot water; 0.25molL ferrous potassium chloride solution: weighing 106g of ferrous potassium chloride, dissolving in water, and fixing the volume to 1000 mL; 1mol/L zinc acetate solution: 200g of zinc acetate is weighed and dissolved in 30mL of mixed solution of glacial acetic acid and water, and the volume is adjusted to 1000mL by water.
Compared with the prior art, the invention has the following beneficial effects:
1. the method can well complete the analysis and treatment of the whole quality of the potatoes by arranging two means of potato skin detection and potato internal quality detection, preliminarily complete the screening and treatment of the potatoes in a physical and manual mode, distinguish some potatoes which can be seen by naked eyes, detect and analyze the internal quality of the selected first-class and second-class products, specifically detect the starch content, the nitrate content, the reducing sugar content and the protein content, and adopt the means of sampling detection for treatment, so that the high-quality potatoes and common potatoes can be very simply and quickly distinguished, and the overall analysis effect of the potatoes is good.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a method for analyzing the quality of potatoes, which comprises the steps of potato skin quality detection and potato internal quality detection, wherein the specific operation steps of the potato skin quality detection are as follows:
(1) the excavated potatoes are manually primarily selected, the potatoes with obvious problems on the surface are screened out to be used as three products, and the three products can be used for feed processing of livestock under the general condition, so that the waste of the products can be avoided, the reasonable utilization of resources is realized, the basic income of growers can be ensured, and the situation of reduced planting enthusiasm is avoided;
(2) then, the primarily selected potatoes are washed and then are moved to a metal screen area in a centralized manner for draining until the surfaces of the potatoes are relatively dry and have no obvious water drops, the primary cleaning of the potatoes can be completed through washing, the basic appearance of the potatoes is ensured, and meanwhile, the subsequent classification treatment is more convenient after the surface soil is cleaned; the relatively clean potato surface has no water drops, so that the cleanness of the transportation device can be ensured, and meanwhile, manual selection and equipment identification are easier;
(3) then the potatoes are delivered to a conveying belt area, two ends are manually subjected to secondary sorting treatment, the potatoes are manually selected to be soft due to wilting, sprout or turn green, and have obvious alcoholic fermentation taste on the surfaces, and are used as inferior products, the potatoes have obvious rot when having surface softening and alcoholic fermentation taste, and have certain toxicity when sprouting or turning green, and the potatoes are easy to cause problems when being used for feed treatment, so that the potatoes can be simply processed and discarded or are secondarily utilized by adopting more complex means;
(4) a series of screening of the appearance of the remaining potatoes in different sizes and different heads is carried out on the basis of the step (3), the potatoes which are light white or milk white, large and regular in shape, uniform in head and smooth in surface skin and have certain hardness are used as first-class products, the remaining potatoes are used as second-class products, the first-class products and the second-class products are both normal and qualified, the difference between the first-class products and the second-class products is the problem of own appearance, and the potatoes are not too large in nature and can be normally eaten by suppliers;
(5) after the sorting is finished, storing the corresponding materials according to the requirement;
the detection of the internal quality of potatoes is mainly divided into: the method comprises the following specific operation steps of starch content detection, nitrate content detection, reducing sugar content detection and protein content detection:
(1) starch content detection-enzymatic hydrolysis method:
1) pretreating a sample, wherein the sample possibly contains fat and soluble sugar to influence the result of specific operation, so that the sample needs to be treated in advance, grinding the material into powder, adding an ether material for multiple times to remove the fat, washing off the soluble sugar component by adding ethanol, and placing the residual residue in a beaker and adding a proper amount of distilled water;
2) carrying out enzyme hydrolysis, boiling the materials in the beaker, cooling for 15 minutes, adding an amylase solution, heating to 55 ℃ by adopting a water bath method, carrying out a starch-iodine color development experiment on the materials, repeating the heating and cooling experiment if the materials are blue after being dropped on a white dropping plate until the white dropping plate is colorless, then completing passivation of the internal enzyme materials in a boiling manner, diluting the materials, and collecting the solution for later use after uniform stirring;
3) adding hydrochloric acid solution into the solution prepared in the step 2), then performing boiling water bath and condensation treatment, adding a small amount of methyl red as an indicator, completing neutralization treatment of red by injecting sodium hydroxide into the solution, and then diluting the original material;
4) measuring the amount of generated glucose by a direct titration method of reducing sugar, simultaneously taking 50mL of distilled water, adding the same amount of amylase solution, and carrying out a blank test according to the same method operation;
(2) detection of reducing sugar content-3, 5-dinitrosalicylic acid colorimetric method:
weighing 100g of fresh potato tubers, adding 50mL of distilled water into a 100mL triangular flask after pulping, uniformly stirring, carrying out boiling water bath for 1.0h, then fixing the volume to the 100mL volumetric flask, oscillating for 20min at 180 times/min, filtering, absorbing 2mL of filtrate 2 into a 25mL volumetric flask, adding 3mL of 3, 5-dinitrosalicylic acid reagent, uniformly shaking, heating and boiling for 5min, rapidly cooling for 3min, fixing the volume to 25mL, and carrying out color comparison by using an ultraviolet visible spectrophotometer at the wavelength of 508 nm;
reducing sugar (%) = c V Ts 100/m 1000
The amount of reducing sugar (mg) in the formula is calculated by C-standard curve equation; v is the volume (mL) of the color developing solution; ts-division multiple; m-sample weight (g);
(3) nitrate content detection-ultraviolet spectrophotometry:
preparing alkalescence conditions in advance, extracting nitrate ions from a sample by using hot water, precipitating proteins in the potatoes by using ferrous potassium chloride and zinc acetate, adsorbing organic substances such as pigments and the like by using activated carbon powder, filtering to obtain clear liquid to be detected, checking the corresponding concentration from a standard curve by utilizing the strong absorption of the nitrate ions in an ultraviolet region (220 nm), and calculating the nitrate content in the sample, thereby accurately and quickly determining the nitrate content in the potato tubers;
the method comprises the following steps of cutting prepared fresh potatoes into pieces, pulping, weighing 10g of a homogenate sample into a 100mL beaker, transferring the sample into a 250mL volumetric flask by 100mL of water in a dividing manner, adding 5mL of ammonia buffer solution and 2g of powdered activated carbon, oscillating for 30min on an adjustable oscillation machine (200 times/min), adding 2mL of ferrous potassium chloride solution and 2mL of zinc acetate solution respectively, fully mixing, adding water to a constant volume of 250mL, fully shaking up, standing for 5min, filtering by quantitative filter paper, sucking 4mL of filtrate into a 50mL volumetric flask, fixing the volume by water, measuring a light absorption value at 220nm by using a 1cm quartz cuvette, and simultaneously performing a blank test;
and (4) calculating a result: o = p V1V 3/m V2
In the formula:
o-content of nitrate in the sample, (mg/kg);
p, checking the mass concentration of nitrate in the test solution from the standard curve, (mg/L);
volume (mL) of V1 extracting solution is determined;
v2 — aspirate filtrate volume, (mL);
v3-constant volume of liquid to be measured (mL);
m-sample mass, (g);
(4) protein content detection-Kjeldahl method:
cutting the first-stage potato product, decomposing protein in tubers under catalytic heating, combining the generated ammonia with sulfuric acid to generate ammonium sulfate, alkalifying and distilling to dissociate ammonia, absorbing with boric acid, titrating with sulfuric acid standard solution, and multiplying the consumption of acid by conversion coefficient to obtain protein content;
weighing 1g of potato tuber dry powder, transferring the potato tuber dry powder into a dry 100mL nitrogen determination bottle, adding 0.2g of copper sulfate, 6g of potassium sulfate and 20mL of sulfuric acid, placing a small funnel at a bottle opening after slight shaking, and obliquely supporting the bottle on an asbestos mesh with small holes at an angle of 45 degrees; carefully heating, after the contents are completely carbonized and the foam is completely stopped, enhancing the fire power, keeping the liquid in the bottle slightly boiling until the liquid is blue-green, clear and transparent, and continuing to heat for 0.5-1 h; taking down and cooling, and carefully adding 20mL of water; after cooling, transferring the container into a 100mL volumetric flask, washing the volumetric flask with a small amount of water, merging the washing liquid into the volumetric flask, adding water to the scale, uniformly mixing, measuring by using an automatic Kjeldahl azotometer, and simultaneously performing a blank test;
and (4) calculating a result: x = (V1-V2) × c × 0.0140 × F100/(m × V3/100)
In the formula:
x-the amount of protein in the sample, (g/100 g);
v1-volume of standard solution of sulfuric acid consumed by the test solution, (mL);
v2-volume of sulfuric acid standard solution consumed by the blank test solution, (mL);
v3 — volume of digest aspirated, (mL);
c-sulfuric acid standard titrant concentration, (molL);
0.0140-1.0 mol of a mass of nitrogen equivalent to a standard titration solution of sulfuric acid, (g);
m-mass of sample, (g);
the nitrate content detection-ultraviolet spectrophotometry and protein content detection-Kjeldahl method in the patent are both prior arts, and refer to the potato quality determination method from Baidu library.
The obvious problems in the step (1) of detecting the quality of the potato skins refer to the existence of hairy roots and soil which cannot be processed on the surfaces, obvious damage caused by worms and machines and serious black ring rot on the surfaces.
Wherein, what the secondary was selected separately to handle and was adopted in potato epidermis quality detection (3) step is people and scanning identification machine collocation processing, and specific scanning identification machine is many mesh formula image recognition camera, and this many mesh formula image recognition camera sets up in the top region of conveyer belt, adopts artifical and equipment collocation to use, just is twice resolution at the in-process of assembly line letter sorting, can guarantee like this that the efficiency and the rate of accuracy of whole letter sorting are all higher under the condition of assembly line high-speed work.
Wherein, in the step 1) of detecting the internal quality of the potatoes in the step (1), the ether is added and washed for five times in equal amount, and the folded filter paper funnel filtration treatment is adopted for finishing the removal of the fat.
Wherein, the blank test in the step 4) in the detection of the internal quality of the potatoes in the step 1) refers to a starch-iodine color development test.
In the detection (2) of the internal quality of the potatoes, the 3, 5-dinitrosalicylic acid solution and the reducing sugar (various monosaccharides and maltose) solution are reduced into a brownish red amino compound after being heated together, and within a certain range, the amount of the reducing sugar and the color depth of a brownish red substance are in a certain proportion relation, and the specific range is within a wavelength of 550 nm.
Wherein, the saturated borax solution in the step (3) of detecting the internal quality of the potatoes is as follows: weighing 50g of borax, and dissolving in 1000mL of hot water; 0.25molL ferrous potassium chloride solution: weighing 106g of ferrous potassium chloride, dissolving in water, and fixing the volume to 1000 mL; 1mol/L zinc acetate solution: 200g of zinc acetate is weighed and dissolved in 30mL of mixed solution of glacial acetic acid and water, and the volume is adjusted to 1000mL by water.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A method for analyzing the quality of potatoes comprises the steps of potato skin quality detection and potato internal quality detection, and is characterized in that the specific operation steps of the potato skin quality detection are as follows:
(1) carrying out manual preliminary selection treatment on the excavated potatoes, and screening the potatoes with obvious problems on the surface to obtain third-class products;
(2) then, washing the primarily selected potatoes, and then intensively moving the potatoes to a metal screen area for draining until the surfaces of the potatoes are relatively dry and have no obvious water drops;
(3) then delivering the potato blocks to a conveying belt area, manually carrying out secondary sorting treatment at two ends, and manually selecting and treating the wilted and softened potato blocks, the germinated or green potato blocks and the surface with obvious alcoholic fermentation flavor to serve as inferior products;
(4) a series of screening of the appearance of the remaining potatoes in different sizes and different heads is carried out on the basis of the step (3), the potatoes with light white or milk white color, large shape, uniform head and smooth surface skin and certain hardness are used as first-class products, and the other potatoes are used as second-class products;
(5) after the sorting is finished, storing the corresponding materials according to the requirement;
the detection of the internal quality of potatoes is mainly divided into: the method comprises the following specific operation steps of starch content detection, nitrate content detection, reducing sugar content detection and protein content detection:
(1) starch content detection-enzymatic hydrolysis method:
1) pretreating a sample, wherein the sample possibly contains fat and soluble sugar to influence the result of specific operation, so that the sample needs to be treated in advance, grinding the material into powder, adding an ether material for multiple times to remove the fat, washing off the soluble sugar component by adding ethanol, and placing the residual residue in a beaker and adding a proper amount of distilled water;
2) carrying out enzyme hydrolysis, boiling the materials in the beaker, cooling for 15 minutes, adding an amylase solution, heating to 55 ℃ by adopting a water bath method, carrying out a starch-iodine color development experiment on the materials, repeating the heating and cooling experiment if the materials are blue after being dropped on a white dropping plate until the white dropping plate is colorless, then completing passivation of the internal enzyme materials in a boiling manner, diluting the materials, and collecting the solution for later use after uniform stirring;
3) adding hydrochloric acid solution into the solution prepared in the step 2), then performing boiling water bath and condensation treatment, adding a small amount of methyl red as an indicator, completing neutralization treatment of red by injecting sodium hydroxide into the solution, then diluting the original material,
4) measuring the amount of generated glucose by a direct titration method of reducing sugar, simultaneously taking 50mL of distilled water, adding the same amount of amylase solution, and carrying out a blank test according to the same method operation;
(2) detection of reducing sugar content-3, 5-dinitrosalicylic acid colorimetric method:
accurately weighing 100g of fresh potato tubers, adding 50mL of distilled water into a 100mL triangular flask after pulping, uniformly stirring, carrying out boiling water bath for 1.0h, then fixing the volume to the 100mL volumetric flask, oscillating for 20min at 180 times/min, filtering, absorbing 2mL of filtrate 2mL into a 25mL volumetric flask, adding 3, 5-dinitrosalicylic acid reagent 3mL, shaking uniformly, heating and boiling for 5min, rapidly cooling for 3min, fixing the volume to 25mL, and carrying out color comparison by using an ultraviolet visible spectrophotometer at the wavelength of 508 nm;
reducing sugar (%) = c V Ts 100/m 1000
The amount of reducing sugar (mg) in the formula is calculated by C-standard curve equation; v is the volume (mL) of the color developing solution; ts-division multiple; m-sample weight (g);
(3) nitrate content detection-ultraviolet spectrophotometry:
preparing alkalescence conditions in advance, extracting nitrate ions from a sample by using hot water, precipitating proteins in the potatoes by using ferrous potassium chloride and zinc acetate, adsorbing organic substances such as pigments and the like by using activated carbon powder, filtering to obtain clear liquid to be detected, checking the corresponding concentration from a standard curve by utilizing the strong absorption of the nitrate ions in an ultraviolet region (220 nm), and calculating the nitrate content in the sample, thereby accurately and quickly determining the nitrate content in the potato tubers;
(4) protein content detection-Kjeldahl method:
cutting the first-stage potato product, decomposing protein in the tuber under catalytic heating, combining the produced ammonia with sulfuric acid to produce ammonium sulfate, alkalizing and distilling to free ammonia, titrating with sulfuric acid standard solution after absorbing with boric acid, and multiplying the consumption of acid by conversion coefficient to obtain the protein content.
2. A method of potato quality analysis according to claim 1, wherein: the obvious problems in the step (1) of detecting the quality of the potato skins refer to the existence of hairy roots and soil which cannot be processed on the surfaces, obvious damage caused by worms and machines and serious black ring rot on the surfaces.
3. A method of potato quality analysis according to claim 1, wherein: the secondary sorting treatment in the step (3) of potato skin quality detection adopts human and scanning recognition machine matching treatment, and the specific scanning recognition machine is a multi-eye image recognition camera which is arranged in the top area of the conveyor belt.
4. A method of potato quality analysis according to claim 1, wherein: the potato internal quality test (1) step ether was added in five times in equal amounts, and the fat removal was completed by a filter treatment with a filter paper funnel.
5. A method of potato quality analysis according to claim 1, wherein: the blank test in the step 4) in the detection of the internal quality of the potatoes in the step 1) refers to a starch-iodine color development test.
6. A method of potato quality analysis according to claim 1, wherein: in the detection (2) of the internal quality of the potatoes, the 3, 5-dinitrosalicylic acid solution and the reducing sugar (various monosaccharides and maltose) solution are reduced into a brownish red amino compound after being heated together, and within a certain range, the amount of the reducing sugar and the color depth of a brownish red object are in a certain proportion relation, and the specific range is within a wavelength of 550 nm.
7. A method of potato quality analysis according to claim 1, wherein: detecting the internal quality of the potatoes, wherein the saturated borax solution in the step (3): weighing 50g of borax, and dissolving in 1000mL of hot water; 0.25molL ferrous potassium chloride solution: weighing 106g of ferrous potassium chloride, dissolving in water, and fixing the volume to 1000 mL; 1mol/L zinc acetate solution: 200g of zinc acetate is weighed and dissolved in 30mL of mixed solution of glacial acetic acid and water, and the volume is adjusted to 1000mL by water.
8. A method of potato quality analysis according to claim 1, wherein: in the quality detection of the potato skins, the first-class and second-class products are edible for human beings, and the third-class and inferior-class products are not edible; in the internal quality detection of the potatoes, the four indexes of starch content detection, nitrate content detection, reducing sugar content detection and protein content detection are qualified, and at the moment, the surfaces of the potatoes are first-class products and the four indexes are qualified to be high-quality potatoes; while the rest were regular potatoes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111372906.2A CN114034829B (en) | 2021-11-19 | 2021-11-19 | Potato quality analysis method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111372906.2A CN114034829B (en) | 2021-11-19 | 2021-11-19 | Potato quality analysis method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114034829A true CN114034829A (en) | 2022-02-11 |
| CN114034829B CN114034829B (en) | 2024-04-12 |
Family
ID=80138218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111372906.2A Active CN114034829B (en) | 2021-11-19 | 2021-11-19 | Potato quality analysis method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114034829B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60184501A (en) * | 1984-03-02 | 1985-09-20 | Hitachi Ltd | Recovery of subterranean stem starch and protein |
| CN104316492A (en) * | 2014-11-12 | 2015-01-28 | 东北农业大学 | Method for near-infrared spectrum measurement of protein content in potato tuber |
| CN108760759A (en) * | 2018-06-04 | 2018-11-06 | 惠州学院 | A kind of potato external sort detection device and method |
| CN111257271A (en) * | 2020-03-02 | 2020-06-09 | 滕州市界河镇农业综合服务中心 | Potato autofilter device based on spectrum technique |
| CN112697712A (en) * | 2020-11-10 | 2021-04-23 | 内蒙古科鸿科技服务有限责任公司 | Method for determining starch content in potatoes by optical rotation method |
-
2021
- 2021-11-19 CN CN202111372906.2A patent/CN114034829B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60184501A (en) * | 1984-03-02 | 1985-09-20 | Hitachi Ltd | Recovery of subterranean stem starch and protein |
| CN104316492A (en) * | 2014-11-12 | 2015-01-28 | 东北农业大学 | Method for near-infrared spectrum measurement of protein content in potato tuber |
| CN108760759A (en) * | 2018-06-04 | 2018-11-06 | 惠州学院 | A kind of potato external sort detection device and method |
| CN111257271A (en) * | 2020-03-02 | 2020-06-09 | 滕州市界河镇农业综合服务中心 | Potato autofilter device based on spectrum technique |
| CN112697712A (en) * | 2020-11-10 | 2021-04-23 | 内蒙古科鸿科技服务有限责任公司 | Method for determining starch content in potatoes by optical rotation method |
Non-Patent Citations (3)
| Title |
|---|
| 崔辉梅;石国亮;安君和;: "马铃薯还原糖含量测定方法的比较研究", 安徽农业科学, no. 19 * |
| 杨玉;胡亮;王芳;: "3, 5-二硝基水杨酸吸光光度法测定马铃薯淀粉废水中还原糖含量", 甘肃科技, no. 05 * |
| 武治华;牛继平;: "不同马铃薯品种淀粉与还原糖快速分析方法研究", 现代农业科技, no. 14 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114034829B (en) | 2024-04-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wang et al. | Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging | |
| CN106164646B (en) | Analyze the method for nutrient composition content in the numerous food of different material and form simultaneously using near-infrared spectroscopy | |
| Ostapczuk et al. | Application of differential pulse anodic stripping voltammetry to the determination of heavy metals in environmental samples | |
| Jha et al. | Non-destructive prediction of sweetness of intact mango using near infrared spectroscopy | |
| Hu et al. | Optimization of soluble solids content prediction models in ‘Hami’melons by means of Vis-NIR spectroscopy and chemometric tools | |
| CN110646407A (en) | Method for rapidly detecting content of phosphorus element in aquatic product based on laser-induced breakdown spectroscopy technology | |
| September | Detection and quantification of spice adulteration by near infrared hyperspectral imaging | |
| Oghenechavwuko et al. | Effect of processing on the physico-chemical properties and yield of gari from dried chips. | |
| CN105995931A (en) | Chili sauce and preparation method thereof | |
| CN111035704A (en) | Preparation process of rhizoma pinelliae preparata | |
| CN114034829B (en) | Potato quality analysis method | |
| CN117157516A (en) | Method for analyzing plant material, determining plant material composition and detecting plant disease in plant material | |
| Marín-San Román et al. | Monitorization of varietal aroma composition dynamics during ripening in intact Vitis vinifera L. tempranillo blanco berries by hyperspectral imaging | |
| Uyoh et al. | Effect of local cassava fermentation methods on some physiochemical and sensory properties of fufu | |
| Khan et al. | Sorghums with improved tortilla making characteristics | |
| Bogale et al. | Cassava production practices in Ethiopia and its use as Ingredient for injera making | |
| Agarwal et al. | A review of food adulteration and its impact on human health | |
| Owoicho et al. | Heavy metal contamination of yams produced in Benue State | |
| Pan et al. | Screening and evaluation of bamboo shoots: Comparing the content of trace elements from 100 species | |
| CN1270642C (en) | Method for producing fig-Chinese olive extracting liquid and multiple fruit tea containing said extracting liquid | |
| Busato et al. | Initial growth and physiology of guanandi (Calophyllum brasiliense Cambess) seedlings treated with humic acids and aqueous vermicompost extract | |
| BIOLOGICZNEJ et al. | Analysis of less bioactive elements in green plants, food and feed samples (Sc-Y-La-Ce-Rb-Cs-Ti) | |
| CN105866067A (en) | Method for quickly measuring tea saponin in tea seed cake based on near infrared spectrum technology | |
| CN110553983B (en) | Method for rapidly detecting potassium sorbate in milk | |
| CN107121405A (en) | One kind increases health-care oral liquid online test method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |