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Journal of Food Quality
Volume 2017, Article ID 5019816, 7 pages
Research Article

Quantitative Identification of Adulterated Sichuan Pepper Powder by Near-Infrared Spectroscopy Coupled with Chemometrics

1College of Engineering and Technology, Southwest University, Chongqing 400716, China
2College of Food Science, Southwest University, Chongqing 400716, China

Correspondence should be addressed to Shi-Ping Zhu; moc.621@uwspsz

Received 13 March 2017; Accepted 27 April 2017; Published 17 May 2017

Academic Editor: Giorgia Greco

Copyright © 2017 Xi-Yu Wu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Sichuan pepper is a traditional and important flavoring of Chinese cuisine. It has attracted increasing interest in recent years owning to its unique taste and aroma. However, some cheap adulterants have been illegally found in Sichuan pepper powder in the market due to merchants trying to cut costs and gain an extra profit. In order to determine the compositions of Sichuan pepper powder quickly and effectively, a direct detection method using near-infrared (NIR) spectroscopy has been developed. 462 samples of adulterated Sichuan pepper powder mixed with different amounts of wheat bran, rice bran, corn flour, and rosin powder were studied. The NIR spectra data was studied using partial least squares (PLS) analysis. The method was found to be capable of predicting the compositions of adulterated Sichuan pepper powder. The determination coefficients of prediction set () with the best pretreatments were 0.971 for Sichuan pepper powder, 0.948 for rice bran, 0.969 for wheat bran, 0.967 for corn flour, and 0.994 for rosin powder, respectively. The standard errors of prediction (SEP) were 2.81%, 2.38%, 3.19%, 2.46%, and 1.10%, respectively. The results showed that NIR spectroscopy with chemometrics is a rapid and nondestructive tool for the quantitative analysis of adulterated Sichuan pepper powder.