近红外光谱法测定金华火腿生产过程中的品质参数  

Quality Parameters Detection of Jinhua Ham during Processing by FT-NIR Spectroscopy

作　　者：王丽[1] 韩晓祥[1] 徐欢[1] 励建荣[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2011年第7期181-184,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30800916);浙江省重大科技攻关项目(2006C12081)

摘　　要：以金华火腿为研究对象,采用傅里叶近红外光谱分析技术检测火腿生产过程中的品质参数。火腿样品经万能机粉碎,在AntarisⅡ傅里叶变换近红外光谱仪上扫描,获得其近红外光谱。参照国标法测定对应样本的过氧化值和水分含量,用Norris导数平滑滤波及一阶导数对光谱预处理,建立火腿过氧化值和水分含量的偏最小二乘(PLS)回归模型。其中过氧化值模型中样品预测值与实测值的相关系数r2=0.99091,预测均方差(RMSEP)0.436,平均相对标准偏差0.34%,与化学测定值无显著差异。水分含量模型中样品的预测值与实测值的相关系数r2=0.93537,RMSEP为0.0184。本实验结果表明近红外光谱技术可快速检测金华火腿生产过程中的品质参数。The feasibility of fast and correctly detecting the quality of Jinhua ham during processing by FT-NIR was studied.The peroxide value can reflect the oxidation of Jinhua ham which is considered as evaluation measurement of hams＇ freshness quality.Samples were scanned on the NIR reflected spectra instrument after being ground while peroxide values and moisture content were determined by national standard.The first derivative of the spectra which was processed with the Norris derivative filter was used for the mathematic model of POV and moisture content by PLS.The correlation ratio,RMSEP and average RSD of the prediction set of POV were 0.99091,0.436,0.34% respectively,and had no remarkable difference compared with the actual values detected by chemical method;the correlation coefficent and RMSEP of moisture of the prediction set were 0.93537 and 0.0184 respectively.The results showed that NIR analysis had the potential to be used for the fast detecting the quality parameters of Jinhua ham during processing.

关 键 词：近红外光谱 金华火腿 品质参数 偏最小二乘 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程] O657.33[轻工技术与工程—食品科学与工程]