Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by Near Infrared Spectroscopy

Xin-wei Li^1, , Rui Lu¹, Zhe-xuan Wang¹, Pei Wang¹, Li Zhang¹ and Peng-xiao Jia¹

¹School of Science, Beijing Forestry University, Beijing, China

Cite this paper:
Xin-wei Li, Rui Lu, Zhe-xuan Wang, Pei Wang, Li Zhang and Peng-xiao Jia. Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by Near Infrared Spectroscopy. American Journal of Food Science and Technology. 2018; 6(3):114-117. doi: 10.12691/ajfst-6-3-5

Abstract

White pepper is a high-value commodity that is a target for adulteration, leading to loss of quality and encroachment on the rights and interests of consumers. Therefore, it is imperative to develop fast and reliable methods for detecting white pepper powder adulteration. The present paper investigated the feasibility of using near infrared (NIR) spectroscopy for quantifying adulteration (including whole wheat flour and corn flour) in white pepper powder. Partial least squares (PLS) calibration models were developed. Results showed that the standard error of calibration (SEC) and prediction (SEP) were 0.788% and 0.920%, respectively.

Keywords:
white pepper powder adulteration NIR spectroscopy PLS calibration models whole-wheat flour corn flour

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