核农学报2011，Vol.25Issue(3)：529-533,5.
鸭肉中谷氨酸含量的可见-近红外光谱测定研究
QUANTITATIVE ANALYSIS OF GLUTAMATE CONTENT IN DUCK MEAT USING VISIBLE-NEAR INFRARED SPECTROSCOPY
摘要
Abstract
Quantitative analysis models of glutamate contents in duck meat were established using visible-near infrared spectroscopy combining with principal component analysis (PCA) and BP neural network to achieve the rapid prediction of glutamate contents in duck meat. Visible-near infrared spectroscopies of duck meat in the range of 350 ~ 1800nm were obtained, and first derivative ( FD ) , second derivative ( SD ) , multiplicative scatter correction ( MSC ) and standard orthogonal variable transformation ( SN V) were used to complete the pretreatment of original spectroscopy in the spectral region of 430 - 1000, 1001 ~ 1400 and 430 ~ 1400nm, respectively. The scores of 8 principal components ( PCs) and glutamate contents in duck meat were selected as the inputs and outputs of BP neural network to build the prediction model of glutamate content in duck meat, respectively. The results showed that the model of BP neural network established using the pretreatment spectroscopy by SNV in the spectral region of 430 ~ lOOOnm was optimal. The correlation coefficient and the root mean squared error of prediction samples were 0. 9564 and 0. 058572 in the validation set respectively, and the model could meet the demands of rapid detection of duck meet glutamate content.关键词
鸭肉/谷氨酸/可见-近红外光谱/BP神经网络/主成分分析Key words
duck meat/ glutamate/ visible-near infrared spectroscopy/ BP neural network/ principal component analysis引用本文复制引用
赵进辉,刘木华,吁芳,沈洁,涂东成..鸭肉中谷氨酸含量的可见-近红外光谱测定研究[J].核农学报,2011,25(3):529-533,5.基金项目
国家高技术研究与发展技术(863计划)资助项目(2008AA10Z209) （863计划）
