肉类研究Issue(9)：25-29,5.DOI:10.15922/j.cnki.rlyj.2015.09.006
提取近红外光谱有效变量快速检测猪肉挥发性盐基氮
Rapid Detection of Total Volatile Basic Nitrogen in Pork by Near-Infrared Spectroscopy Using Effective Wavelength Variables
摘要
Abstract
Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This study attempted to measure the TVB-N content in pork meat using near infrared spectroscopy with Monte Calo uniformative variable elimination (MCUVE) and successive projections algorithm (SPA). The results showed that 36 effective wavelength variables directly and indirectly related to the TVB-N content were selected with MCUVE and SPA from the 800 wavelength variables in the original NIR spectra of fresh chilled pork (at 4℃), and the proposedpartialleastsquares(PLS)model hadgoodperformancewithcorrelationcoefifcientofprediction(Rp) of 0.876 4, and standarderrorofprediction (sEP) of 1.2057 mg/100 g, respectively.关键词
猪肉/蒙特卡洛-无信息变量消除算法/连续投影算法/挥发性盐基氮Key words
pork/Monte Calo uniformative variable elimination/successive projections algorithm/total volatile basic nitrogen (TVB-N)分类
化学化工引用本文复制引用
刘飞,邹昊,田寒友,汤介兰,刘文营,李家鹏,乔晓玲..提取近红外光谱有效变量快速检测猪肉挥发性盐基氮[J].肉类研究,2015,(9):25-29,5.基金项目
“十二五”国家科技支撑计划项目 （）
