食品科学 ›› 2019, Vol. 40 ›› Issue (8): 287-292.doi: 10.7506/spkx1002-6630-20180802-016

• 安全检测 • 上一篇    下一篇

近红外光谱定性定量检测牛肉汉堡饼中猪肉掺假

白 京,李家鹏,邹 昊,田寒友,刘 飞,李文采,王 辉,张振琪,王守伟   

  1. 中国肉类食品综合研究中心,北京食品科学研究院,肉类加工技术北京市重点实验室,北京 100068
  • 出版日期:2019-04-25 发布日期:2019-05-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFE0110800);欧盟地平线2020计划项目(H2020-SFS-45-2016);北京市优秀人才培养资助项目(2017754154700G099);丰台区科技新星计划项目(KJXX201710)

Qualitative and Quantitative Detection of Pork in Adulterated Beef Patties Based on Near Infrared Spectroscopy

BAI Jing, LI Jiapeng, ZOU Hao, TIAN Hanyou, LIU Fei, LI Wencai, WANG Hui, ZHANG Zhenqi, WANG Shouwei   

  1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
  • Online:2019-04-25 Published:2019-05-05

摘要: 利用近红外光谱技术结合化学计量学方法,对不同肥肉占比的解冻牛肉汉堡饼中的猪肉掺假进行定性判别建模,并建立猪肉掺假比例的定量检测模型。结果表明:对不同掺假比例样品的判别,应用偏最小二乘判别分析方法效果优于主成分分析-支持向量机方法,最优模型校正集和验证集判别正确率均为100%。应用偏最小二乘方回归法定量检测不同肥瘦比解冻牛肉汉堡饼中的猪肉掺假比例,模型校正集和验证集的相关系数Rc和Rp、验证集均方根误差分别为0.968 9、0.861 1、7.221%。因此,应用近红外光谱技术可以实现对不同肥肉占比的解冻牛肉汉堡饼中的猪肉掺假进行定性判别和定量检测。

关键词: 近红外, 牛肉汉堡饼, 猪肉, 掺假, 定性定量检测

Abstract: Both qualitative and quantitative detection models were established for thawed beef patties (with different proportions of fat) adulterated with pork using near infrared spectroscopy combined with chemometrics. The results showed that for the qualitative determination of samples with different proportions of adulteration, partial least squares discriminant analysis was better than principal component analysis (PCA) combined with support vector machine method, and the discriminant analysis gave an accuracy of 100% for both calibration and validation sets. Partial least squares regression method was applied to quantitative detection of thawed beef patties with different proportions of adulteration. The correlation coefficient of calibration (Rc) and prediction (Rp) and the root mean square error of prediction (RMSECP) of the model were 0.968 9, 0.861 1 and 7.221%, respectively. Therefore, near infrared spectroscopy (NIS) can be applied to both qualitative and quantitative detection of thawed beef patties with different proportions of fat adulterated with different amounts of pork.

Key words: near infrared spectroscopy, beef patties, pork, adulteration, qualitative and quantitative detection

中图分类号: