利用近红外光谱技术快速分析番茄6项常规营养成分  

Rapid Analysis of Six Nutritional Components of Tomatoes Using Near-infrared Spectroscopy

作　　者：陈晶 温雅君 张延国[1] 许晓敏[1] 吕军[1] 徐东辉[1] CHEN Jing;WEN Yajun;ZHANG Yanguo;XU Xiaomin;LYU Jun;XU Donghui(Institute of Vegetables and Flowers,State Key Laboratory of Vegetable Biobreeding,Chinese Academy of Agricultural Sciences,Key Laboratory of Vegetables Quality and Safety Control,Ministry of Agriculture and Rural Affairs,Quality and Safety Risk Assessment Laboratory of Vegetable Products,Ministry of Agriculture and Rural Affairs,Beijing 100081,China;Beijing Center for Quality and Safety of Agricultural Products,Beijing 100120,China)

机构地区：[1]中国农业科学院蔬菜花卉研究所,蔬菜生物育种全国重点实验室,农业农村部蔬菜质量安全控制重点实验室,农业农村部蔬菜产品质量安全风险评估实验室,北京100081 [2]北京市农产品质量安全中心,北京100120

出　　处：《中国蔬菜》2024年第11期106-113,共8页China Vegetables

基　　金：国家重点研发计划项目(2022YFF0606800);国家现代农业技术产业体系建设专项基金项目(CARS-23-E03)。

摘　　要：利用近红外光谱技术(near infrared reflectance spectroscopy,NIRS)建立番茄6项常规营养成分的近红外预测模型,旨在为生产实践中快速分析番茄营养成分提供理论依据。选取新鲜番茄样品377份作为定标集,94份作为验证集,利用NIRS结合改良偏最小二乘法(modified partial least squares,MPLS)构建并且验证其建立预测模型的优劣。结果表明:构建的番茄中干物质、总酸、可溶性糖、VC和可溶性固形物含量预测模型的交叉验证相关系数(1-VR)分别为0.979、0.851、0.828、0.832和0.959,均超过0.80,可以用于实际预测。番茄红素含量预测模型1-VR为0.767,低于0.80,模型还需要进一步优化。The purpose of this study was to use near-infrared reflectance spectroscopy(NIRS)to establish a near-infrared prediction model of 6 types in tomatoes and to provide the theoretical basis.377 fresh tomato samples were selected as the calibration sets and 94 were used as the validations sets.NIRS used with combination of modifi ed partial least squares(MPLS)to construct and verify the pros and cons of establishing a prediction model.The results showed that the cross-validation correlation coefficients(1-VR)of the tomato dry matter,total acid,soluble sugar,Vitamin C and soluble solid content were 0.979,0.851,0.828,0.832 and 0.959,all exceeding 0.80,which can be used for actual prediction.The content of lycopene prediction models 1-VR were 0.767,lower than 0.80.The correlation of the lycopene constructed models was poor,and the models need further optimization.

关 键 词：番茄 近红外光谱 营养品质 

分 类 号：S641.2[农业科学—蔬菜学]