食品科学 ›› 2002, Vol. 23 ›› Issue (6): 121-124.
• 分析检测 • 上一篇 下一篇
李庆波, 汪韆, 徐可欣, 王斌
出版日期:
发布日期:
LI Qing-Bo, WANG Qian, XU Ke-Xin, WANG Bin
Online:
Published:
摘要: 本文研究了采用近红外光谱技术检测牛奶中主要成分含量的方法。讨论了采用偏最小二乘法(PLS)建立校正模型过程中数字滤波预处理方法以及利用遗传算法优选波段。牛奶中的脂肪、蛋白质、乳糖等成分含量的测量结果为RMSEP:0.1~0.2g/dl,测量值与浓度参考值具有良好的相关性(相关系数大于0.9),测量重复性变异系数(CV)优于0.02。结果表明,近红外光谱方法可以满足牛奶主要成分的实际测量要求。这些实验研究将为食品的无损、快速检测提供一种新的方法。
关键词: 牛奶成分, 近红外光谱, 偏最小二乘法, 数字滤波, 遗传算法
Abstract: The feasibility of assay of principal milk constituents by Near -infrare d spectroscopy was studied.The digital fourier filtering pretreatment and wavelength selection by gen etic algorithms in partial least -sq uares(PLS)regressionmodelswerediscussed.Theprincipalmilkconstituentswere assayedwithrootmeansquareerrorofprediction(RMSEP):0.1~0.2g /dl.Therewas goodcorrelationbetweenpredictionvalues and referencevalues withcorrelation coefficienthigherthan0.9.Inaddi tion,theresults werereliablewith coefficientofvariation(CV)ofrepeatabilitybelow0.02.Therefore,Near -infrared spectroscopy could meet practical measurement accuracy as required for principal milk constituents.This study provideda newmethod for nondestructive a nd rapidmeasurement of food.
Key words: Milkconstituents , Near -infraredsp ectroscopy , Partialleast -squares , Digitalfilter , Genetic algorithms
李庆波, 汪韆, 徐可欣, 王斌. 牛奶主要成分含量近红外光谱快速测量法[J]. 食品科学, 2002, 23(6): 121-124.
LI Qing-Bo, WANG Qian, XU Ke-Xin, WANG Bin. Near -Infrared Spectroscopic Assay of Principal Milk Constituents[J]. FOOD SCIENCE, 2002, 23(6): 121-124.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I6/121