FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 118-121.

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Study on Calibration of Polished Rice Amylose By NITS

 XIE  Xin-Hua, XIAO  Xin, LI  Xiao-Fang, ZHANG  Hui-Qiong, LIU  Lin-Wei   

  1. 1.Key Lab of Rice Genetics & Improvement, Ministry of Agriculture of China/Guangdong Key Lab of NewTechnology in Rice Breeding, Rice Research Institute of Guangdong Academy of Agricultural Sciences;2.Northwest Sci-tech University of Agriculture Forestry, College of Food andEngineering
  • Online:2004-01-15 Published:2011-10-24

Abstract: With the technique of near infrared transmittance spectroscopy(NITS), the predicted models for quantitative analysisof amylose content in ground were studied by using three different regression techniques.The results indicated that by the standarderrors (SEC for calibration, SECV for cross validation) and determination coefficiets (RSQ for calibration and-VR for validation)the modelscould be calibrated by using modified Partial Least Square (MPLS), Partial Least Square (PLS), and Principal Component Regression(PCR).The SEC and SECV were 0.1258, 0.1340 for MPLS;0.1177, 0.1275 for PLS; 0.1207 and 0.1275 for PCR; while RSQ and l-VR were respectively 0.9941 and 0.9933 for MPLS; 0.9950 and 0.9942 for PLS;0.9947 and 0.9942 for PCR.These results indicatedthat PLS was the best statistic method for calibration of amylose chent by MITS.As a rapid and acuracy measurement, the NITSmethod showed a potential application in quality control of rice mill, quality analysis of rice and trade verification of rice.  

Key words: near infrared transmittance spectroscopy (NITS), quantitative analysls, amylose content, rice