高光谱成像技术检测肴肉新鲜度  

Detection of Freshness Attributes of Yao Meat Based on Hyperspectral Imaging Technique

作　　者：邹小波[1] 李志华[1] 石吉勇[1] 黄晓玮[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品科学》2014年第8期89-93,共5页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100807);国家自然科学基金青年科学基金项目(61301239);江苏省杰出青年基金项目(BK20130010);新世纪优秀人才支持计划项目(NCET-11-0986);江苏省自然科学基金项目(BK20130505);江苏省普通高校研究生科研创新计划项目(CXZZ13_0697);中国博士后科学基金项目(2013M540422);江苏省博士后科研资助计划项目(1301051C);江苏大学高级专业人才科研启动基金项目(13JDG039)

摘　　要：连续8d测定开封后于4℃贮藏的肴肉中挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量,并获取430～960 nm波长范围内的高光谱图像,从中提取光谱信息并经标准正态变量变换（standard normal variate transformation,SNV）预处理后,分别采用偏最小二乘法（partial least squares,PLS）、常规区间偏最小二乘法（interval PLS,iPLS）、向后区间偏最小二乘法（backward interval PLS,biPLS）和联合区间偏最小二乘法（synergy interval PLS,siPLS）建立TVB-N含量的预测模型.结果显示：siPLS模型对肴肉TVB-N含量预测结果最佳,其优选出的特征波段为430～461、555～586、929～960 nm,对TVB-N含量的预测相关系数和均方根误差分别为0.854 8、2.47,根据siPLS模型所预测的TVB-N含量值评定肴肉新鲜度等级的总体准确率达到87.5％.结果表明：利用高光谱成像技术对肴肉新鲜度进行快速、无损检测是可行的.Total volatile basic nitrogen （TVB-N） content of Yao meat stored at 4 ℃ after the package was opened was measured every 24 h for 8 days,and reflectance spectra were collected from the hyperspectral scattering images （HIS） in the range of 430 to 960 nm.After pre-processed by standard normal variate transformation （SNV） method,prediction models for TVB-N content in Yao meat were established by partial least squares （PLS） method,interval partial least squares （iPLS） method,backward interval partial least squares （biPLS） method and synergy siPLS method separately.Experimental results showed that the siPLS model could predict Yao meat TVB-N with correlation coefficient （Rp） of 0.854 8 and root mean squared error of prediction （RMSEP） of 2.47,which was the best of the four models,and 430-461,555-586 and 929-960 nm were the selected wavelength ranges.The overall prediction accuracy of the siPLS model for Yao meat freshness could reach up to 87.5％.The present study shows that HIS technique is feasible for fast and non-destructive detection of Yao meat freshness attributes.

关 键 词：高光谱成像技术 肴肉 新鲜度 偏最小二乘 

分 类 号：O657.3[理学—分析化学]