近红外光谱定量检测腌腊肉制品品质的研究  

Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy

作　　者：赵丽丽[1] 张录达[2] 宋忠祥[3] 李勇[4] 严衍禄[5] 马长伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学理学院,北京100094 [3]湖南唐人神集团肉制品股份有限公司,湖南株洲412002 [4]中国农业科学院农产品加工研究所,北京100094 [5]中国农业大学信息与电气工程学院,北京100083

出　　处：《光谱学与光谱分析》2007年第1期46-49,共4页Spectroscopy and Spectral Analysis

基　　金：国家"863"高新技术研究发展计划项目(2002AA248051-2);国家自然科学基金项目(20575076)资助

摘　　要：以中国传统腌腊肉为对象,研究用近红外光谱分析技术快速准确检测肉制品品质的可行性。腊肉是富含脂肪的肉制品,其酸价是目前国标中必须检测的品质指标,它可以反映腊肉在加工储藏过程中脂肪氧化酸败的情况,对腊肉的品质尤为重要。腊肉样品经过简单的粉碎后在BRUKER傅里叶变换近红外光谱仪上扫描,获得其近红外光谱参照国标法测定酸价和水分含量,采用附加散射校正光谱预处理方法,建立了腊肉酸价和水分含量的PLS回归模型。酸价模型预测集中样品的预测值与标准值的相关系数r2为0.98,预测标准差RMSECV为0.25;水分含量模型预测集中样品的预测值与标准值的r2为0.90,RMSECV为0.02。成对t检验统计结果表明近红外光谱分析技术可以用于腊肉制品品质的快速检测。The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied. The acid value （AV） can reflect the quality of Chinese bacon during processing and storage which is prescribed in the Chinese national standard methods definitely. The fat is abundant in Chinese bacon, so the AV index is important for the quality of Bacon. Samples were scanned on the Bruker FTNIR reflected spectra instrument after being ground. The preprocess method of Additional Scattered Correction was used for the mathematic model of AV and moisture content of Chinese Bacon by PLS. The correlation ratio and the RMSCV of AV and moisture content of the prediction set were 0, 98, 0. 25, 0. 90 and 0.02 respectively, The results showed that NIR spectroscopy analysis technology can be used for fast detecting AV and moisture content of Chinese Bacon.

关 键 词：近红外 腊肉 酸价 品质 偏最小二乘 

分 类 号：O657.3[理学—分析化学]