藕粉掺假检测技术研究进展

Research progress on adulteration detection technology of lotus rhizome starch

中文关键词:  藕粉  淀粉掺假  新型检测技术  食品安全

英文关键词:lotus rhizome starch  starch adulteration  detection technology  food safety

中文摘要:

      藕粉是由新鲜莲藕经过去皮、粉碎、匀浆、沉淀、洗涤等步骤加工而成，美味可口，营养价值丰富，深受广大消费者的喜爱。但莲藕中淀粉含量却不高，因此纯藕粉的价格显著高于其他淀粉。为了提高经济效益，降低生产成本，不良商家在藕粉中添加马铃薯、木薯淀粉等廉价淀粉以次充好，导致市场上藕粉品质参差不齐。为了维护消费者的合法权益，鉴定藕粉真伪，近年来，国内外对藕粉掺假检测已经发展了显微镜检测技术、红外检测技术、核酸检测技术、液相色谱-质谱联用检测技术等，实现了藕粉掺假的准确定性以及定量检测。本文综述了藕粉掺假的主要检测技术并重点分析了各种检测手段的原理及优劣，为开发更多准确、稳定、快速、廉价的藕粉掺假检测技术提供一定的参考价值。

英文摘要:

      Lotus rhizome starch is processed by peeling, grinding, homogenizing, precipitating, and washing , which is delicious and has rich nutritional value, so it is favored by consumers. But the starch content in lotus rhizome is not high, so the price of pure lotus rhizome starch is significantly higher than other starch. In order to improve the economic benefit and reduce the production cost, bad merchants add cheap starch such as potato and cassava starch into the lotus rhizome starch, which leads to the uneven quality of the lotus rhizome starch in the market. To protect the legitimate rights and interests of consumers and identify the authenticity of lotus rhizome starch, in recent years, microscope detection technology, infrared detection technology, nucleic acid detection technology, liquid chromatography-mass spectrometry detection technology, etc. have been developed for the adulteration of lotus rhizome starch at home and abroad, so as to achieve quasi-certainty and quantitative detection of adulteration of lotus rhizome starch. This paper reviewed the main detection technologies of lotus rhizome starch adulteration and focuses on the analysis of the principles and advantages and disadvantages of various detection methods, to provide certain reference value for the development of more accurate, stable, rapid and cheap lotus rhizome starch adulteration detection technologies.