食品与发酵工业2017，Vol.43Issue(12)：169-175,7.DOI:10.13995/j.cnki.11-1802/ts.014722
基于电子仿生学的玛咖粉鉴伪
Study on authenticity of Maca (Lepidium meyenii) powder based on electronic bionics
摘要
Abstract
In recent years,Chinese Maca industry has been development rapidly,experienced with price dramatically fluctuating.When Maca held at high price,the powder of corn flour,radish powder and turnip powder were adulated into commercial Maca powder and authenticity of Maca powder became a severe question.This study uses desktop scanning electron microscopy (SEM) to observe the microstructures of corn flour,radish powder,turnip powder and Maca powder.The result illustrated that radish powder and corn flour were evidently different from the micro-morphology of Maca powder.Turnip powder was the closest to Maca powder,but there were still apparent differences.By X-ray energy spectrum analysis,the result showed:if N and O element mass ratio were close to (43.75 ± 0.79) ％ and (29.92 + 0.74) ％ respectively,the sample was considered pure Maca powder preliminarily;otherwise it was suspected to fake Maca powder.Meanwhile,electronic nose was used to detect Maca powder with different proportions of turnip powder.The results showed a certain regularity of adulteration in Maca powder flavor fingerprints.Electronic nose could effectively identify the authenticity of Maca powder,and roughly calculated the proportional range of adulteration.In addition,statistical quality control (SQC) analysis model can be used to control the raw materials and final products quality.关键词
玛咖粉/蔓菁粉/鉴伪/台式扫描电镜/电子鼻/统计质量控制(statistical quality control,SQC)分析Key words
Maca powder/turnip powder/identify authenticity/desktop scanning electron microscopy (SEM)/electronic nose/statistical quality control (SQC) analysis引用本文复制引用
党艳婷,温霖,李爱民,苑鹏,夏凯,刘士伟,刘亚旭,赵可心,周文萱,段盛林..基于电子仿生学的玛咖粉鉴伪[J].食品与发酵工业,2017,43(12):169-175,7.基金项目
国家重点研发计划《现代食品加工及粮食收储运技术与装备》中“薯类主食化加工关键新技术装备研发及示范项目”中“薯类主食化技术提升与装备研发”课题(2016YFD0401303) （2016YFD0401303）
北京市科技重大专项《马铃薯主食加工装备研究及特膳食品开发项目》(D171100001917003) （D171100001917003）
