饲料研究2024，Vol.47Issue(4)：126-131,6.DOI:10.13557/j.cnki.issn1002-2813.2024.04.023
稻米加工副产品营养指标的近红外预测模型的建立
Establishment of near infrared prediction model for nutritional indexes of rice processing by-products
摘要
Abstract
In order to achieve rapid detection of nutritional substances in by-products of rice processing and promote on-demand feed processing and grading of processing by-products,a study was conducted using a total of 302 samples of rice processing by-products(107 broken rice samples,77 belly white rice samples,and 118 discolored grain samples).Through standard methods of physicochemical data detection,sample pretreatment,near-infrared spectroscopy acquisition,spectral data preprocessing,feature wavelength selection,and model establishment,quantitative prediction models for moisture,crude protein,crude fat,and crude fiber nutritional parameters for the overall categories of broken rice,belly white rice,and discolored grain in rice processing by-products were ultimately established.The results showed that the coefficient of determination(R2)for the established models was greater than 0.85,and the relative prediction error(RPD)was greater than 2.5,indicating good accuracy and stability.The study indicates that the method is rapid,efficient and accurate,and greatly improves the comprehensive utilization rate of by-products of rice processing.关键词
碎米/腹白米/异色粒/水分/粗蛋白/粗脂肪/粗纤维Key words
broken rice/belly white rice/discolored grain/moisture/crude protein/crude fat/crude fiber分类
农业科技引用本文复制引用
翟晨,高曼,栾鑫鑫,钱承敬,张巍巍,史晓梅,罗云敬,吕朝政..稻米加工副产品营养指标的近红外预测模型的建立[J].饲料研究,2024,47(4):126-131,6.基金项目
中粮集团项目(项目编号:2023-B2-T016) （项目编号:2023-B2-T016）
