基于近红外光谱的常温贮藏期番茄果肉硬度动力学模型  

Kinetic model of tomato hardness during storage at room temperature by near-infrared spectroscopy

作　　者：王世芳[1] 宋海燕[1] 张志勇[1] 韩小平[1] 

机构地区：[1]山西农业大学工学院,山西太谷030801

出　　处：《食品与发酵工业》2017年第9期83-86,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(41201294)

摘　　要：为了确保番茄的食用价值,采用近红外光谱建立常温20℃贮藏条件下番茄果肉硬度的动力学模型,得出番茄贮藏的货架期。首先利用多元线性回归分析,得出采用近红外波段的6个特征波长建立番茄果肉硬度的近红外线性分析模型,模型效果最好,模型相关系数为0.938,标准误差为0.110 N。再根据近红外线性分析模型及番茄贮藏时间和果肉硬度时刻值建立动力学模型,得出零级反应比一级反应建模效果好,动力学模型为A_t=1.027+0.088A_0-0.055t,相关系数为0.988,均方根误差为0.038 N。当番茄果肉硬度低于150 kPa,果实基本失去商品价值和食用价值,得出番茄20℃贮藏的货架期为9 d。研究表明,近红外光谱技术作为一种快速、无损检测方法对番茄果肉硬度进行分析,为在线监测番茄货架期提供技术支撑。In order to keep the better value of tomato, the study established the kinetics model ot average hardness of tomato at 20℃ using near infrared spectroscopy to check the shelf-life. The near infrared linear analysis model used 6 characteristic bands in the NIR region of 780 -2 500 nm by multiple linear regression, and the model fitted well. The correlation coefficient was 0. 938, the standard error was 0. 110 N. The kinetic model （A, = 1. 027 ＋ 0. 088A0 -0. 055t） of the average hardness at room temperature during storage showed the correlation coefficient of 0. 988, the root mean square error of 0. 038 N. When the hardness value of tomato dropped below 150 kPa, it lost its commercial value, so the shelf life of tomato was stored at 20℃ for 9 days. The result showed that near-infrared spectroscopy is a rapid detection method to analyze the hardness and could provide the technology support for on-line monitoring.

关 键 词：番茄 果肉硬度 近红外光谱 动力学模型 

分 类 号：O657.33[理学—分析化学] TS255.2[理学—化学]