食品科学2017，Vol.38Issue(18)：163-167,5.DOI:10.7506/spkx1002-6630-201718026
衰减全反射红外光谱测定番茄酱中番茄红素
Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy
摘要
Abstract
In this study, the feasibility of using attenuated total reflection infrared spectroscopy to determine lycopene in ketchup was examined. The results obtained were as the follows: The wavenumber region between 1700 and 950 cm-1 was chosen for the infrared spectrum analysis of samples and the spectrum data were analyzed by partial least squares regression after denoising using the 2nd derivative pretreatment. A regression equation was established with a coefficient of determination of 0.970, and the root mean square error of prediction of the model was 3.78. The coefficient of determination of linear fitting between the predicted and real values was 0.9598, suggesting that the regression equation can accurately predict the content of lycopene in ketchup.关键词
衰减全反射红外光谱/番茄红素/建模/测定Key words
attenuated total reflectance infrared spectroscopy/lycopene/modeling/determination分类
轻工纺织引用本文复制引用
庄洋,田盼盼,夏冬梅,单长海,陈美林,程超,汪兴平..衰减全反射红外光谱测定番茄酱中番茄红素[J].食品科学,2017,38(18):163-167,5.基金项目
宜昌市科学技术研究与开发项目(A15-203) （A15-203）
