近红外光谱技术快速无损测定带鱼糜及其制品中磷酸盐含量  

Rapid Nondestructive Detection of Phosphate Content in Hairtail Surimi and Surimi-Based Food(Kamaboko)

作　　者：董若琰[1] 王锡昌[1] 刘源[1] 王小燕[1] 吴浩[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《光谱学与光谱分析》2013年第6期1542-1546,共5页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(30901125);上海市科委工程中心建设项目(11DZ2280300);上海市教委重点学科建设项目(J50704)资助

摘　　要：通过拟合带鱼糜及其鱼糕制品的近红外漫反射光谱与建立近红外的定量模型,用于带鱼糜及其鱼糕制品中磷酸盐含量的快速无损检测。以定标集和验证集的相关系数(rC,rV)及标准误差(SEC,SEP)作为评价模型优劣的根据。结果表明,采用偏最小二乘法(PLS)所建立的模型效果最佳,带鱼糜及其鱼糕制品的定标模型的相关系数分别为0.983和0.960,预测标准误差分别为0.032和0.101;验证集的相关系数分别为0.951和0.954,预测标准误差分别为0.058和0.097。利用近红外光谱技术快速无损测定带鱼糜及其鱼糕制品中的磷酸盐含量是可行的。In order to achieve rapid nondestructive determination of phosphate content in hairtail surimi and surimi-based food （kamaboko）, near-infrared quantitative models were established by fitting the near-infrared diffuse reflectance spectral data of haitrail surimi and kamaboko with its phosphate content. Prediction and correlationcoefficients of theealibration and validation were used to evaluate the quality of the model. The model was further developed by partial least squares （PLS）. The result showed that correlationcoefficients calibration in the model of hairtail surimi and surimi-based food（kamaboko） were 0. 983 and 0. 960, respectively and prediction of calibration were 0. 032 and 0. 101, respectively. The correlationcoefficicnts of thevalidationswere 0. 951 and 0. 954, respectively. The predictions of validation were 0. 058 and 0. 097, respectively. This study demonstrated that NIR spectroscopy could be used to determine the content of phosphate in hairtail surimi and surimi-based food（kamaboko） to a certain extent.

关 键 词：鱼糜 鱼糕 近红外光谱(NIRS) 磷酸盐 偏最小二乘法(PLS) 

分 类 号：TS207.3[轻工技术与工程—食品科学]