食品工业科技2012，Vol.33Issue(23)：326-329,4.
近红外光谱技术快速检测狭鳕水分、脂肪和蛋白质的含量
Near-Infrared spectroscopy for rapid determination of moisture,fat and protein content of Pollock
左克利 1史岩 1徐坤 2赵田田1
作者信息
- 1. 青岛农业大学食品科学与工程学院,山东青岛266109
- 2. 青岛农业大学中心实验室,山东青岛266109
- 折叠
摘要
Abstract
The Sixty-three representative Pollock fish samples were collected, in order to establish a near-infrared quantitative analysis model by fitting the pollock fish near infrared diffuse reflectance spectra of water, fat and protein content.The fitting was conducted by Partial Least Squares(PLA) ,verified by the internal cross-validation method,compared and analyzed with different pretreatment methods and main factor of the spectrum. The optimum pretreatment method and the main factor were obtained.The correlation coefficients of models of water,fat and protein were 0.9342,0.8125 and 0.9113 ,with RPD of 3.4,2.3 and 3.1 respectively.Results showed that the near-infrared models of water, fat and protein were of high accuracy and stability, which could determine the content of water,fat and protein rapidly without destruction.关键词
狭鳕/近红外/水分/脂肪/蛋白质Key words
pollock/near-infrared/water/fat/protein分类
轻工纺织引用本文复制引用
左克利,史岩,徐坤,赵田田..近红外光谱技术快速检测狭鳕水分、脂肪和蛋白质的含量[J].食品工业科技,2012,33(23):326-329,4.
