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傅立叶变换近红外光谱在大豆蛋白质和粗脂肪检测中的研究
6 12 Vol. 6 No. 12
2015 12 Journal of Food Safety and Quality Dec. , 2015
*
朱贞映, 袁 建 , 鞠兴荣, 何 荣, 后其军, 魏孟辉
(, 210046)
摘 要: 目的 317 ,
, 方法 45 , 272
结果 60 ,
r2 0.959 0.939; 272
0.909, 0.918,
R2 0.944 0.911结论
关键词: ; ; ;
Detection of soybean protein and crude fat by Fourier transform-near
infrared spectroscopy
*
ZHU Zhen-Ying, YUAN Jian , JU Xing-Rong, HE Rong, HOU Qi-Jun, WEI Meng-Hui
(College of Food Science and Engineering, Nanjing University of Finance Economics, Nanjing 210046, China)
ABSTRACT: Objective To research protein and crude fat content of crushed soybean with Fourier
transform-near infrared spectroscopy(FT-NIR). For this purpose,317different varieties of soybean samples were
prepared. Method Forty-five soybean powder samples were treated by different sieving process, the rest of
272 soybean samples were treated by modeling analysis under optimal crushed size. Results The results
showed that crushing over 60 mesh sieve crushed soybean samples had the best modeling effect, coefficient of
determination in internal cross-validation of protei
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