| 用近红外漫反射光谱检测肉品新鲜度的初步研究 |
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| 引用本文： | 侯瑞锋,黄岚,王忠义,丁海曙,徐志龙.用近红外漫反射光谱检测肉品新鲜度的初步研究[J].光谱学与光谱分析,2006,26(12):2193-2196. |
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| 作者姓名： | 侯瑞锋 黄岚 王忠义 丁海曙 徐志龙 |
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| 作者单位： | 中国农业大学信息与电气工程学院,北京,100083;清华大学生物医学工程系,北京,100084 |
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| 基金项目： | 国家科技攻关计划
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中国农业大学信息与电气学院创新基金 |
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| 摘 要： | 挥发性盐基氮一直以来是评定肉品新鲜程度的重要指标，通常其测定依据是半微量凯氏定氮法，这难以满足当前肉品快速非破坏性的检测要求。文章通过近红外漫反射光谱法(NIRS)建立了挥发性盐基氮(TVB-N)的预测模型，并通过聚类分析方法对光谱数据进行了分类处理。结果表明当猪肉样品中TVB-N含量超过11.6 mg·(100g)-1时，可以判定该肉品为次鲜肉，采用近红外漫反射光谱法建立预测模型，能够实现对肉品的新鲜程度非破坏性、快速检测。
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| 关 键 词： | 肉品新鲜度 挥发性盐基氮 近红外漫反射光谱 聚类分析 |
| 文章编号： | 1000-0593（2006）12-2193-04 |
| 收稿时间： | 2005-08-16 |
| 修稿时间： | 2005-10-18 |
The Preliminary Study for Testing Freshness of Meat by Using Near-Infrared Reflectance Spectroscopy |
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| HOU Rui-feng,HUANG Lan,WANG Zhong-yi,DING Hai-shu,XU Zhi-long.The Preliminary Study for Testing Freshness of Meat by Using Near-Infrared Reflectance Spectroscopy[J].Spectroscopy and Spectral Analysis,2006,26(12):2193-2196. |
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| Authors: | HOU Rui-feng HUANG Lan WANG Zhong-yi DING Hai-shu XU Zhi-long |
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| Institution: | 1. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China2. Department of Biomedical Engineering, Tsinghua University, Beijing 100084, China |
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| Abstract: | The value of the volatile basic nitrogen of meat is an important index to determine the freshness of meat. It is difficult to meet the demand of fast and non-destructive measurement by means of classical semimicro-quantitative nitrogent method. A model to predict the value of the volatile basic nitrogen based on near-infrared reflectance spectroscopy was established. Cluster analysis methods were applied to deal with the data of NIRS. If the content of TVB-N is more than 11. 6 mg x (100 g)(-1), the back pork may be rotten. The result shows that using NIRS could indicate the freshness of meat quickly and non-invasively. |
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| Keywords: | Freshness Total volatile basic nitrogen NIRS Cluster analysis |
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