基于牛乳加工工艺的NIRS研究  

Relationship between Different Milk Processing and Near Infrared Spectra

作　　者：鲁超[1] 皮付伟[1] 刘毅[1] 韩东海[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

出　　处：《光谱学与光谱分析》2008年第1期84-87,共4页Spectroscopy and Spectral Analysis

基　　金：农业部948"液体食品质量检测技术及网络支持系统"(2003-Z74)项目资助

摘　　要：详细地分析了均质、巴氏杀菌等不同加工工艺对牛乳近红外光谱的影响,首次发现各种加工后的牛乳与原料乳间在1890nm附近有明显的区别,通过这一特征波长点可以很好地判断牛乳是否经过加工处理,该结果为近红外技术在牛乳质量控制方面的研究提供了理论基础。论述了均质后吸光度急剧下降的液体乳,经杀菌工艺后吸光度反而升高以及常温原料乳随着均质压力的不断增强,其吸光度在整个光谱区域均呈下降趋势,脂肪球的物理结构变化,最终导致了吸光度的下降的原因。以商品乳中是否含有复原乳的鉴别为例,探讨了复原乳检测的机理,并利用SIMCA方法创建了复原乳定性判别模型,在光谱1800～2200nm间,采用2D和Norris5.5预处理方法,判别结果表明对于商品乳中复原乳的正确辨别率可以达到98.1%。In the present paper, the effects of different milk processing （homogenizing process, pasteurization） on the milk NIR spectra were discussed. It was found that the raw milk and processed milk show significant difference in the 1 890 nm region, which can be used not only to identify the processed milk, but also to offer the basic theory for NIRS in the quality control researches of milk. The absorbance sharply reduced when the liquid milk was treated by a homogenizer, but the absorbance increased after pasteurization. Raw milk＇s absorbance shows a downtrend in the whole region of spectra with increasing pressure. The changes in fat globule＇s structure finally result in absorbance decline. The commercial milk including remade milk was taken for example to discuss the mechanism of detection. The discriminate analysis calibration was developed by SIMCA method and the accuracy of detection is 98.1% for identifying the reconstituted milk in pasteurized milk between 1 800 and 2 200 nm with the pretreatment method of second derivatived and Norris 5.5.

关 键 词：近红外光谱 原料乳 复原乳 均质 巴氏杀菌 

分 类 号：O657.3[理学—分析化学]