近红外光谱结合化学计量学方法测定蜂蜜的主要糖分  

The Determination of the Main Sugar Contents in Honey by Near-Infrared Spectroscopy and Chemometrics

作　　者：苏东林[1,2,3] 张欣[2] 李高阳[3] 朱向荣[2,3] 刘伟[2,3] 何建新[3] 单杨[1] 

机构地区：[1]湖南省农业科学院湖南省农产品加工研究所,长沙410125 [2]中南大学隆平分院,长沙410125 [3]湖南省食品测试分析中心,长沙410125

出　　处：《中国食品学报》2013年第10期213-221,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划(2012BAK17B17);湖南省科技重大专项(2010FJ1009-2)资助

摘　　要：采用近红外光谱测定蜂蜜中果糖、葡萄糖、蔗糖和麦芽糖含量。测定结果表明:K-S(Kennard-Stone)法是一种有效的划分校正集和验证集的算法。采用蒙特卡罗交互验证法,剔除校正集中的奇异值。果糖、葡萄糖、蔗糖和麦芽糖在奇异值剔除前模型预测值和实际值之间的决定系数分别为0.945,0.927,0.901和0.610,奇异值剔除后其决定系数分别提高到0.971,0.940,0.949和0.750。蒙特卡罗交叉验证扣除奇异值的方法能够改善数据分布,提高模型准确性;小波变换算法处理后由光谱建立的蜂蜜PLS校正模型与变换前精确度无明显变化,但是采用小波变换算法处理后的光谱建模所用时间由3.65 s减少到2.76 s。通过上述几种化学计量学方法,得到蜂蜜中4种主要糖分的近红外光谱模型,为蜂蜜快速检测和实时在线质量控制提供依据。This article studied the test methods of fructose, glucose, sucrose and maltose by Near-infrared spectroscopy. The resuhs show that, Kennard-Stone method is an effective algorithm to devise the calibration set and the validation set. Monte Carlo cross validation was used to exclude the outliers. The determination coefficients of predict value and the real value fructose, glucose, sucrose and maltose are 0.945, 0.927, 0.901, 0.610 and 0.971, 0.940, 0.949, 0.750 separately before and after excluded the outlier. It efficiently improved the data distribution and the accuracy of the model. The model built with Near infrared spectroscopy after the Wavelet transform is no significant change, but it is less time consuming, which is 2.76 s other than 3.65 s before the Wavelet transform. By using the chmometric methods, the results predicted by the Near infrared spectroscopy are accurate and reliable. So it is feasibility to build a rapid online testing technology for the quality control of honey.

关 键 词：蜂蜜 糖分 近红外光谱 化学计量学 定量测定 

分 类 号：S896.1[农业科学—特种经济动物饲养] O657.33[农业科学—畜牧兽医]