食品与机械2012，Vol.28Issue(4)：69-72,4.DOI:10.3969/j.issn.1003-5788.2012.04.018
基于脂质聚类分析的可可粉掺假检测方法研究
Adulteration detection of cocoa powder by clustering analysis of lipid
摘要
Abstract
For development of the adulterating detection method of cocoa powder, the lipids in cocoa powder samples made from cacao of 11 different country and area were extracted by Soxhlet extractor, and then was analyzed by high performance liquid chromatography ( HPLC ) coupled with evaporative light - scattering detector (ELSD), and chromatographic fingerprint of lipid was obtained. According to relative peak area of the common peak, simulated cocoa powder samples adulterated respectively with chestnut shell powder/ cocoa butter replacer(CBR) and longan shell powder/palm oil were i-dentified by system clustering analysis method (HCA). The result showed that cocoa powder which was adulterated with more than 1.2% CBR or palm oil can be identified. Relative standard deviations of relative retention time and relative peak area of 1 4 common peaks of chromatographic fingerprint in this method were less than 3%.关键词
可可粉/掺假检测/脂质指纹分析/高效液相色谱法/聚类分析Key words
cocoa powder (adulteration detection/ chromatographic fingerprint of lipid/ high performance liquid chromatography/clustering analysis引用本文复制引用
王琴,胡明华,戴军,陈尚卫,朱松,詹晟..基于脂质聚类分析的可可粉掺假检测方法研究[J].食品与机械,2012,28(4):69-72,4.基金项目
江苏省质量技术监督局科技项目(编号:KJ112521) （编号:KJ112521）
