基于智能手机的数字图像比色法快速检测小麦粉中的过氧化苯甲酰

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-23 DOI:10.1016/j.foodchem.2025.146796

Harem Ahmed Ibrahim , Nabil Adil Fakhre

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引用次数: 0

摘要

采用基于智能手机的数字成像系统，开发了一种快速、便携、经济高效的比色法检测小麦粉中过氧化苯甲酰（BPO）。使用定制的太阳能灯箱实现了稳定和一致的图像采集。该方法是基于BPO氧化3,3,5,5-四甲基联苯胺（TMB），产生可量化的颜色变化。在2.89 ~ 40.0 mg/kg的线性范围内，检出限为0.955 mg/kg。通过加标面粉样品（100 ~ 102%）的回收率研究证实了该方法的准确性，其准确度与传统的高效液相色谱法（HPLC）一致。此外，该方法的AGREE评价分数为0.83，表明其符合绿色分析化学原则，突出了其优于参考HPLC方法的可持续性特征。这种基于智能手机的系统为实验室技术提供了一种可访问且环保的替代方案，为现场筛查和食品安全监测提供了宝贵的工具，特别是在资源有限的环境中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour

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Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour

A rapid, portable, cost-effective colorimetric method was developed for detecting benzoyl peroxide (BPO) in wheat flour using a smartphone-based digital imaging system. Stable and consistent image acquisition was achieved using a custom-built, solar-powered lightbox. The method is based on the oxidation of 3,3,5,5-tetramethylbenzidine (TMB) by BPO, producing a quantifiable color change. The analytical performance demonstrated a linear range of 2.89–40.0 mg/kg with a detection limit of 0.955 mg/kg. Accuracy was confirmed through recovery studies in spiked flour samples (100–102 %), and the method's trueness showed strong agreement with conventional high-performance liquid chromatography (HPLC). Furthermore, an AGREE evaluation score of 0.83 indicates a favorable alignment with green analytical chemistry principles, highlighting its improved sustainability profile over the reference HPLC method. This smartphone-based system offers an accessible and eco-friendly alternative to laboratory-bound techniques, presenting a valuable tool for on-site screening and food safety monitoring, particularly in resource-limited settings.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.