摘要
采用傅里叶变化近红外光谱技术建立桃的甜度、酸度和硬度品质参数快速检测方法。采集1000～2500nm范围的近红外光谱,选取1110～2325nm为分析区域,描述谱峰的归属。以常规分析测定值作建模数据,采用偏最小二乘(PLS)回归法建立桃的品质参数定量分析模型,并考察近红外光谱预处理方法对模型的影响。分别用验证集和校正集样本分析模型预测的准确性。结果显示预测集均方差(RMSEP)分别为0.98、0.309、2.81,校正集均方差(RMSEC)分别为0.258、0.1、1.83,相关系数分别为0.9766、0.8918、0.9497。样本的预测值与真实测定值之间没有显著性差异(p>0.05)。本研究结果表明,采用近红外光谱法可同时测定桃的甜度、酸度和硬度等品质参数。与传统的化学分析方法相比,该方法具有快速、无损、简单等特点。
In this study, a rapid determination method of the quality parameters such as sweetness, acidity and hardness of peach by FT-near infrared spectroscopy was proposed. Spectra characteristics in the range of 1 000～2 500 nm was recorded by the sphere integration accessory and the spectrum interval of 1 110～2 325 nm was selected as the analysis spectrum. Partial Least-squares Regression（PLSR） models of quality parameters were established based on the data by traditional method, and the effect of spectrum pretreatment method on the prediction ability of the models was investigated, and the precise of the models was evaluated with the calibration and validation sets. The results showed that the root mean square error of perdition set（RMSEP） for the models of sweetness, acidity and hardness of peach was 0.98, 0.309, 2.81 respectively, the root mean square error of calibration set（RMSEC） was 0.258,0.1,1.83 respectively, and the correlation was 0.9766,0.8918,0.9497 respectively. No remarkable differences were found between the actual and predictive data. The results demonstrate that compared with traditional chemical method, NIR spectroscopy is a rapid, non-destructive and simple tool for the simultaneous determination of quality parameters of peach.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第3期205-209,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(No.30800916)
关键词
近红外光谱
桃品质参数
快速测定
near infrared spectroscopy
peach quality parameters
rapid determination
