研究目的
To evaluate the potential of employing laser induced breakdown spectroscopy to differentiate different flour types and quantify the white wheat flour addition to rye and oat flour and breads.
研究成果
LIBS combined with chemometric methods is a promising tool for the rapid and accurate classification of flour types and detection of adulteration in flour and bread samples. The method is practical, simple, and does not require chemical reagents, making it suitable for routine analysis in quality control laboratories.
研究不足
The study focuses on the differentiation of flour types and quantification of refined wheat flour addition to rye and oat flour and bread using LIBS. The method's sensitivity and specificity are suitable for detecting adulteration levels above the permitted limits in different countries.
1：Experimental Design and Method Selection:
The study used laser induced breakdown spectroscopy (LIBS) combined with chemometric methods (PCA and PLS) for qualitative and quantitative analysis of flour types and breads.
2：Sample Selection and Data Sources:
Samples included wheat, rye, oat, whole wheat, and bran flours, and breads made from these flours.
3：List of Experimental Equipment and Materials:
LIBS setup with a pulsed Nd: YAG laser, ICP-OES, AAS, and various flour and bread samples.
4：Experimental Procedures and Operational Workflow:
Samples were prepared, analyzed using LIBS, and data was processed using PCA and PLS for classification and quantification.
5：Data Analysis Methods:
PCA for clustering pattern analysis and PLS for quantitative analysis of refined wheat flour addition to rye and oat flour and bread.
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