中国农业大学学报2024，Vol.29Issue(8)：190-203,14.DOI:10.11841/j.issn.1007-4333.2024.08.16
基于NIR定量模型快速预测发酵麸皮中还原糖和可溶性蛋白成分的含量
Rapid prediction of reducing sugar and soluble protein content in fermented bran based on NIR quantitative analysis model
摘要
Abstract
This study aims to establish a quantitative analysis model that can quickly predict the content of reducing sugars and soluble proteins in fermented wheat bran(FWB).FWB was taken as the study material,and the reducing sugar and soluble protein contents of the samples were determined by the colorimetric method of 3,5-dinitrosalicylic acid(3,5-dinitrosalicylic acid,DNS)and the BCA protein concentration assay(Bicinchoninic Acid Assay,BCA),respectively.Using Near infrared spectrum instrument(NIR)combined with Partial least squares regression(PLS),the pre-processing method,the optimal wavelength and the coefficient of determination R2 of the principal component factors were compared,and a quantitative model for the rapid detection of NIR in the content of reducing sugars and soluble proteins in FWB were established.The results showed that:1)The pretreatment method of quantitative model of reduced sugar in fermented wheat bran used First derivative(FD)+Second derivative(SD)+Standard normal variate(SNV).When the spectral range was 908-1 670 nm and the number of principal factors was 7,the model had the best performance.The determination coefficient Rc2 was 0.904 8,and the square error corrected(SEC)was 1.576 1.The Relative percentage difference(RPD)was 3.240 8.The determination coefficient Rp2 of the external validation set was 0.954 9,and the P value between the measured values of the validation set samples of reducing sugar active ingredients and the predicted values of NIR spectra was 0.959 5＞0.05.2)The pretreatment method for quantitative model of fermented wheat bran soluble protein was First derivative(FD)+Second derivative(SD)+Standard normal variate(SNV).When the spectral range was 908-1 670 nm and the number of principal factors was 10,the model had the best performance.The determination coefficient Rc2 was 0.938 2,and the corrected square error corrected(SEC)was 2.003.The Relative percentage difference(RPD)was 4.021 9.The coefficient of determination(Rp2)of the external validation set was 0.994 4,and the P value between the measured values of the validation set samples and the predicted values of the NIR spectra of the soluble active components was 0.901 9＞0.05.To sum up,established NIR spectral quantitative model in the study has good stability and accuracy,and can be used to rapidly predict the contents of reducing sugar and soluble protein in FWB samples.关键词
近红外光谱法/化学计量学法/定量分析模型/活性成分/发酵麸皮Key words
near infrared spectroscopy/stoichiometric method/quantitative analysis model/active ingredient/fermented bran分类
农业科技引用本文复制引用
王春媛,齐景伟,安晓萍,刘娜,王园,王步钰..基于NIR定量模型快速预测发酵麸皮中还原糖和可溶性蛋白成分的含量[J].中国农业大学学报,2024,29(8):190-203,14.基金项目
内蒙古自治区科技重大专项(2021ZD0023-3、2021ZD0024-4) （2021ZD0023-3、2021ZD0024-4）
国家乳业技术创新中心创新能力建设重点项目(2022-科研攻关-2) （2022-科研攻关-2）
内蒙古自治区科技计划项目(2022YFSJ0029,2022YFHH0072) （2022YFSJ0029,2022YFHH0072）
