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| 牛肉化学成分的近红外光谱检测方法的研究 | |
| 作者姓名： | Sun XM Lu L Zhang JC Zhang SS Sun BZ |
| 作者单位： | 1. 中国农业科学院北京畜牧兽医研究所,北京,100193;青岛农业大学食品科学与工程学院,山东,青岛,266109 2. 青岛农业大学食品科学与工程学院,山东,青岛,266109 3. 中国农业科学院北京畜牧兽医研究所,北京,100193 |
| 基金项目： | 公益性行业(农业)科研专项经费项目(nyhyzx07-035)资助 |
| 摘 要： | 通过对整块牛肉和肉馅样品进行扫谱,测定其脂肪、蛋白和水分含量,采用国产 SupNIR-1000 近红外光谱仪,运用人工神经网络(ANN)分别建立肉馅和整块牛肉的脂肪、蛋白和水分的模型.肉馅样品的脂肪模型校正相关系数为0.971、预测相关系数为0.972;蛋白的校正相关系数为0.952、预测相关系数为0.949;水分的校... |
| 关 键 词： | 近红外反射 人工神经网络 相关系数 化学成分 |
Research on prediction chemical composition of beef by near infrared reflectance spectroscopy |
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| Sun XM,Lu L,Zhang JC,Zhang SS,Sun BZ.Research on prediction chemical composition of beef by near infrared reflectance spectroscopy[J].Spectroscopy and Spectral Analysis,2011,31(2):379-383. | |
| Authors: | Sun Xiao-Ming Lu Ling Zhang Jia-Cheng Zhang Song-Shan Sun Bao-Zhong |
| Institution: | SUN Xiao-ming1,2,LU Ling2,ZHANG Jia-cheng1,ZHANG Song-shan2,SUN Bao-zhong2 1.Institute of Animal Husbandry and Veterinary,Chinese Academy of Agricultural Sciences,Beijing 100193,China 2.Food Science Department of Qingdao Agricultural University,Qingdao 266109,China |
| Abstract: | This study established a near infrared reflectance spectroscopy models for exactly predicting the fat,protein and moisture of the ground and mince beef on line.Using our country' SupNIR-1000 near infrared spectrometer,the models were set up by artificial neural network(ANN).Related coefficient of calibration(rC) of fat model of mince was 0.971 and related coefficient of prediction(rP) was 0.972.The protein' rC and RP were 0.952 and 0.949,respectively.The moisture' rC and rP were 0.938 and 0.927,respectively... |
| Keywords: | Near infrared reflectance Artificial neural network Related coefficient Chemical composition |
| 本文献已被 CNKI 万方数据 PubMed 等数据库收录！ | |