| 近红外光谱法测定蜂蜜中主要成分的可行性研究 |
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| 引用本文： | 屠振华,籍保平,孟超英,朱大洲,王林舸,庆兆珅. 近红外光谱法测定蜂蜜中主要成分的可行性研究[J]. 光谱学与光谱分析, 2009, 29(12): 3291-3294. DOI: 10.3964/j.issn.1000-0593(2009)12-3291-04 |
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| 作者姓名： | 屠振华 籍保平 孟超英 朱大洲 王林舸 庆兆珅 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083;中国农业大学信息与电气工程学院,北京,100083;国家农业信息工程技术研究中心,北京,100097 |
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| 基金项目： | 国家"十一五"重大科技专项项目，中国农业大学科研启动基金项目 |
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| 摘 要： | 以153个单植物源和混合植物源蜂蜜样品为研究对象，使用３种近红外光谱仪(FT型、CCD型、PDA型)采集蜂蜜的透反射和透射光谱，并应用近红外定量分析技术进行蜂蜜中主要成分(水分含量、果糖含量、葡萄糖含量)的检测研究。用偏最小二乘回归(partial least square repression, PLSR)方法分别建立了蜂蜜水分含量、果糖含量、葡萄糖含量的近红外定量分析模型。结果表明，水分含量、果糖含量、葡萄糖含量的相关系数(r)分别达到0.978 5, 0.931 1和0.890 7，预测误差均方根(RMSEP)分别为0.410 8(%), 1.914 4(%)和2.531 9(%)。研究表明基于近红外光谱的蜂蜜主要成分快速无损检测准确度高，具有很高的实用价值。
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| 关 键 词： | 蜂蜜 近红外光谱 水 果糖 葡萄糖 |
| 收稿时间： | 2008-12-30 |
Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey |
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| TU Zhen-hua,JI Bao-ping,MENG Chao-ying,ZHU Da-zhou,WANG Lin-ge,QING Zhao-shen. Possibilities of Near-Infrared Spectroscopy for the Assessment of Principle Components in Honey[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3291-3294. DOI: 10.3964/j.issn.1000-0593(2009)12-3291-04 |
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| Authors: | TU Zhen-hua JI Bao-ping MENG Chao-ying ZHU Da-zhou WANG Lin-ge QING Zhao-shen |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China3. National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China |
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| Abstract: | The potential of near infrared spectroscopy(NIR)as a nondestructive method for determining the principle components of honeys was studied for 153 unifloral honeys and multifloralh honey samples.Fourier transform near-infrared spectroscopy(FT-NIR),CCD near-infrared spectroscopy and PDA near-infrared spectroscopy were evaluated to quantitatively determine water content,fructose content and glucose content in honey.On the basis of partial-least square(PLS)regression,the models of honey were compared.The best c... |
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| Keywords: | Honey Near infrared spectroscopy Water Fructose Glucose |
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