基于TRIZ理论的油炸薯片中丙烯酰胺含量的测定

Determination of Acrylamide Content in Fried Potato Chips Based on TRIZ Theory

根据TRIZ创新理论,提出一种新的油炸薯片中丙烯酰胺含量的测定方法。计算机视觉系统中的图像采集装置每间隔1 min采集刚炸好薯片的双面图像,在Lab颜色空间中,用提出的图像滤波、分割和颜色测量算法从双面图像中提取目标薯片、测量整体薯片的颜色平均值,同时对相应薯片中的丙烯酰胺含量值做气相色谱-质谱法测定。对数据进行分析,发现薯片双面a平均值和其丙烯酰胺含量值之间有很强的相关性(R2=0.971),建立了两者之间的线性回归方程。利用所提出的方法测定市场上出售的10个不同品牌薯片的丙烯酰胺含量值,与标准化学方法测定值之间的最大相对误差仅为4.94%,说明该方法准确可行。

according to the TRIZ innovation theory, a new method was proposed for determining acrylamide content in fried potato chips. Image acquisition device in the computer vision system collected double - sided images of just fried potato chips for every one minute interval, and in Lab color space, the target potato chip was extracted andoverall potato chips color average was measured by the proposed image filtering, segmentation and color measurement algorithm from a two - sided image of potato chips, meanwhile, acrylamide content in the corresponding potato chips was determined by gas chromatography - mass spectrometry. The data were analyzed and a strong correlation （ R2= 0.971 was found between two - sided a average value and acrylamide content in potato chips, and so the linear regression equation was established between the two. The acrylamide content of 10 different brands of potato chips from the market was determined by using the proposed method, and the maximum relative error was only 4.94% compared with the measured value of standard chemical method, which indicated that the method was accurate and feasible.