Quantitative determination of lime additives in wheat flour by mid-infrared spectroscopy combined with attenuated total reflection

In order to meet the need of on-site quick testing lime in wheat flour, the quantitative calibration models of CaO, Ca(OH)2, CaCO3, CaO+Ca(OH)2 and total lime were developed by using ATR-MIR spectroscopy combined with PLS algorithm, the external validations set were employed to validate the calibration models. The result showed that for the calibration models of CaO, Ca(OH)2, CaCO3, CaO+Ca(OH)2 and total lime, all of the determination coefficients (R2) were larger than 0.98, all of RMSEC (root mean square error of calibration) were less than 0.3, all of RMSECV (root mean square error of cross validation) were less than 0.5, all of the RMSEP (root mean square error of prediction) were less than 0.95, all of the RPD (ratio performance deviation) were more than 4.5, precision of the calibration models were higher and they could meet the needs of on-site quick testing lime in wheat flour. It can provide a reference for the rapid quality security screening of wheat flour, which is important for the quality control of wheat flour in the market. Meanwhile, it also will provide some references to the quantitative determination of other banned additives in wheat flour.