基于拉曼光谱技术的冷鲜牛肉高铁肌红蛋白及其酶活性检测  

Raman Spectroscopy Based Detection of Cold Beef Myoglobin and Its Enzyme Activity

作　　者：张同刚 韩斌 李静 ZHANG Tong-gang;HAN Bin;LI Jing(College of Biology and Winemaking Engineering,Taishan University,Taian 271000,Shandong,China)

机构地区：[1]泰山学院生物与酿酒工程学院,山东泰安271000

出　　处：《食品研究与开发》2022年第3期158-163,共6页Food Research and Development

基　　金：青年教师科研基金(5013200104、5013200145)。

摘　　要：以冷鲜牛肉为研究对象,采用拉曼光谱技术建立一种适用于冷鲜牛肉表面高铁肌红蛋白相对含量与其还原酶活性的无损、快速检测方法。选择900 cm^(-1)~1700 cm^(-1)波段,进行原始光谱与不同光谱预处理方法比较。结果表明,高铁肌红蛋白光谱经归一化预处理与还原酶活性经卷积平滑处理后能取得较好的校正模型与预测模型;利用偏最小二乘回归方法结合加权β系数选择特征波长,特征波长提取与分子基团光谱吸收峰值具有一定相关性;利用特征波长建立的偏最小二乘回归方法模型,相比较于全波段光谱建模,其相关评价参数差异较小,表示可以作为替代全波段模型的偏最小二乘回归方法模型。拉曼光谱技术用于冷鲜牛肉表面高铁肌红蛋白相对含量与还原酶活性的无损、快速检测是可行的。Raman spectroscopy was used to establish a non-destructive and rapid detection method for the relative content of methemoglobin and its reductase activity on the surface of chilled beef.The 900 cm^(-1)-1700 cm^(-1) band was selected to compare the original spectrum with different spectrum-preprocessing methods.The results showed that the methemoglobin spectrum exhibited a better calibration and prediction model after normalization pretreatment,reductase activity convolution and smoothing treatment.The partial least square(PLS)regression method combined with the weightedβcoefficient was used to select the characteristic wavelength.The extraction of the characteristic wavelengths was correlated with the spectral absorption peaks of molecular groups and the PLS regression method model established by the use of characteristic wavelengths showed less variation in related evaluation parameters compared with full-band spectral modeling,indicating that it can be used as a substitute for full-band spectral modeling.PLS regression model of the band model.Raman spectroscopy was therefore feasible for the non-destructive and rapid detection of the relative content of metmyoglobin and reductase activity on the surface of chilled beef.

关 键 词：拉曼光谱 冷鲜牛肉 无损检测 高铁肌红蛋白 高铁肌红蛋白还原酶活性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] O657.37[轻工技术与工程—食品科学与工程]