水分含量对近红外测定蛋白质结果的影响  

Effects of Moisture Content on the Results of Testing Protein with a Near-Infrared Reflectometer

作　　者：王京宇[1] 郑家丰[1] 

机构地区：[1]北京市粮食科学研究所,北京100053

出　　处：《粮食与饲料工业》2001年第10期48-49,共2页Cereal & Feed Industry

摘　　要：近红外检测小麦面粉中的蛋白质、水分和灰分等成分已成为国际公认的标准检测方法。使用两条面粉蛋白质测定曲线 ,在连续改变样品水分的条件下 ,测试了面粉的蛋白质含量。结果表明 ,测定面粉蛋白质含量 ,有的曲线受水分影响较大 ,有的曲线不受水分变化影响。当谷物水分变化范围较大时 ,选用适当的曲线 ,近红外技术可以得到稳定可靠的蛋白质含量检测结果。Testing protein, moisture and ash contents etc in wheat flour with a near-infrared reflectometer has become a standard method known world widely. In a test, protein content in wheat flour was determined using two testing curves under the condition of continuously altering the moisture content in the sample. The results showed that in wheat flour protein test, some testing curves were more subjected to the influence of moisture difference while the others were not. When grain moisture changes in a somewhat larger range, stable and reliable results can be obtained in protein test by means of near-infrared technique with the aid of an appropriate curve chosen.

关 键 词：近红外检测 测定 蛋白质 小麦 面粉 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]