公开(公告)号：US09518973B1

公开(公告)日：2016-12-13

申请号：US14975554

申请日：2015-12-18

申请人： Hui Zhang ,  Chaoqun Wang ,  Xiguang Qi ,  Li Wang ,  Haifeng Qian

发明人： Hui Zhang ,  Chaoqun Wang ,  Xiguang Qi ,  Li Wang ,  Haifeng Qian

IPC分类号： G01N33/10 ,  G01N33/02 ,  G01N33/92

CPC分类号： G01N33/10 ,  G01N33/02 ,  G01N33/92 ,  Y10T436/25

摘要： The invention relates to a method for determining the amount of oat flour addition in compound flours and noodles, and it belongs to the field of food detection technology. Based on the similarity of the fatty acid composition between oat and wheat, the quantitative analysis index used for measuring the oat flour addition was determined. Based on the differences of fatty acid contents in oat and wheat, the relationship between the changing trend of fatty acid composition and oat flour content in compound powders or noodles is employed to quantitatively determine the amount of oat added to these compound flours or noodles. The invention provides a highly sensitive and feasible method for safety monitoring and quality control of oat flours and oat noodles.

摘要翻译： 本发明涉及一种用于测定复合面粉和面条中燕麦粉添加量的方法，属于食品检测技术领域。 基于燕麦和小麦之间的脂肪酸组成的相似性，确定了用于测量燕麦粉添加量的定量分析指标。 基于燕麦和小麦中脂肪酸含量的差异，采用复合粉末或面条中脂肪酸组成变化趋势与燕麦面粉含量之间的关系来定量确定添加到这些复合面粉或面条中的燕麦的量。 本发明提供了一种用于燕麦面粉和燕麦面条的安全监测和质量控制的高灵敏度和可行的方法。