近红外透反射光谱法测定牛奶成分  

Determination of Chemical Composition of Milk Using Near-Infrared Reflectance Spectroscopy

作　　者：杨晋辉[1] 卜登攀[1] 王加启[1] 周凌云[1] 马露[1] 张军民[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所、动物营养学国家重点实验室,北京100193

出　　处：《食品科学》2013年第20期153-156,共4页Food Science

基　　金：国家“973”计划项目(2011CB100805);“十二五”国家科技支撑计划项目(2012BAD12B08)

摘　　要：为探索近红外透反射光谱法检测牛奶中主要成分的可行性,从牧场采集150份乳样,并用乳质分析仪测定其中的蛋白质、脂肪、乳糖、总固形物、非脂固形物含量。通过光谱数据结合偏最小二乘法以及完全交互验证建立回归模型。结果表明:中长波(1300～2500nm)对乳成分的模型贡献较大;蛋白质、脂肪、乳糖、总固形物、非脂固形物模型的验证集决定系数分别达到0.96、0.90、0.90、0.91、0.92,相对分析误差分别为4.97、3.19、3.15、3.37、3.54;对10个未知样品的预测结果表明,该模型对蛋白质、乳糖和非脂固形物含量的预测效果较好,相对误差均小于1.40%。This study reports on the application of near infrared reflectance spectroscopy to determine the major chemical components in milk. Totally 150 milk samples were collected from the same dairy farm, and the contents of protein, fat, lactose, total solids and non-fat solids in milk were measured. Based on the spectral data, a regression model for each component was proposed by partial least square regression combined with cross-validation. The results showed that middle- and long- wavelength （1300–2500 nm） absorption contributed much to the regression models. The coefficient of determination for the models for protein, fat, lactose, total solids and non-fat solids in validation sets were 0.96, 0.90, 0.90, 0.91 and 0.92, respectively, with relative errors of 4.97, 3.19, 3.15, 3.37 and 3.54, respectively. The models for protein, lactose and non-fat solids were effective in predicting 10 unknown samples, with relative error less than 1.40%.

关 键 词：牛奶 近红外透反射光谱 乳成分 偏最小二乘法 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]