衰减全反射红外光谱测定番茄酱中番茄红素  

Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy

作　　者：庄洋[1] 田盼盼[2] 夏冬梅 单长海 陈美林[1] 程超[1] 汪兴平[1] ZHUANG Yang;TIAN Panpan;XIA Dongmei;SHAN Changhai;CHEN Meilin;CHENG Chao;WANG Xingping(College of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China;College of Science and Technology, Hubei University for Nationalities, Enshi 445000, China;Zigui Diyuan Canned Food Co. Ltd., Zigui 443600, China;Enshi Autonomous Prefecture of Miao and Tujia Nationalities Center for Food and Drug Control, Enshi 445000, China)

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]湖北民族学院科技学院,湖北恩施445000 [3]秭归帝元食品罐头股份有限公司,湖北秭归443600 [4]恩施土家族苗族自治州食品药品检验检测中心,湖北恩施445000

出　　处：《食品科学》2017年第18期163-167,共5页Food Science

基　　金：宜昌市科学技术研究与开发项目(A15-203)

摘　　要：利用衰减全反射红外光谱法测定番茄酱中番茄红素,选择1 700~950?cm-1作为样品的红外光谱分析波段,用二阶导数对原始红外光谱降噪后,进行偏最小二乘法回归分析,建立了回归方程,模型决定系数R2为0.970。经验证,其相对预测均方根误差为3.78,预测值与真实值的线性拟合决定系数为0.959 8,能较准确测定番茄酱中番茄红素含量。In this study,the feasibility of using attenuated total reflection infrared spectroscopy to determine lycopene in ketchup was examined.The results obtained were as the follows:The wavenumber region between1700and950cm-1was chosen for the infrared spectrum analysis of samples and the spectrum data were analyzed by partial least squares regression after denoising using the2nd derivative pretreatment.A regression equation was established with a coefficient of determination of0.970,and the root mean square error of prediction of the model was3.78.The coefficient of determination of linear fitting between the predicted and real values was0.9598,suggesting that the regression equation can accurately predict the content of lycopene in ketchup.

关 键 词：衰减全反射红外光谱 番茄红素 建模 测定 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]