近红外光谱分析技术在出口豆粕中的应用  

An Inquiry into Application of Near-Infrared Spectrum Analysis Technique for Export Soybean Meal

作　　者：刘凤华 刘志华 

机构地区：[1]秦皇岛进出口商品检验局

出　　处：《光谱实验室》1993年第5期38-42,共5页Chinese Journal of Spectroscopy Laboratory

摘　　要：本文研究了用近红外光谱分析法测定豆粕中三种成分,即蛋白质、油和水分的快速方法。在国际贸易中,出口豆粕是走俏商品,出口量全国每年几百万吨,其质量控制,以商品的蛋白质、油、水分、粗纤维等指标来体现。一般地,蛋白质含量在42-46%,油含量在0.3-3%,水分含量在8-13%(以上各指标均指其自然态)。这些成份含量的检验,一直延用传统的化学法来实现,蛋白质以凯氏(Kjeldahl)定氮法,油以索克斯列特(Soxh- let)抽提法,水分以烘箱法。改用近红外仪检验,只需书样品粉碎、混匀、装样、扫描,数十秒钟就可出结果。而且不需化学试剂,对人体无伤害。方法的精密度和准确度均优于传统的三种方法,工作效率提高近几十倍。In this thesis, we studied the rapid test method for three ingredients-protein, oil, and water in soybean meal by near-infrared spectrum analysis. In the international trade, export soybean meal is in great demand with an an nual export quantity of about several million tones in the whole country, its quality control is reflected by indexs of protein, oil, water, coarse fiber etc in this commod ity. Generally, the contents are 42 to 46 pct for protein, 0.3 to 3 pct for oil, 8 to 13 pct for water (all the above indexes are refered to their nature basis). The in spection for contents of these ingredients is being completed by traditional chemical methods carried on continuously, Kjeldahl for protein, Soxhlet for oil, oven for wa ter. If substituted for inspection by near-infrared instrument, it is only needed to smash, mix equally, fill, scan the samples, and the results can be obtained within several dozen seconds, it needs no chemical reagents and has no harm to human body. The precision and accuracy of this method are both superior to the three tra ditional methods, the working efficiency is improved nearly by several dozen times.

关 键 词：近红外光谱 豆粕 蛋白 油 水分 

分 类 号：TS207.3[轻工技术与工程—食品科学]