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| 近红外光谱法测定蜂蜜中主要成分的可行性研究 | |
| 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). |
| 作者姓名： | 屠振华 籍保平 孟超英 朱大洲 王林舸 庆兆珅 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 中国农业大学信息与电气工程学院,北京,100083 3. 国家农业信息工程技术研究中心,北京,100097 |
| 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 |
| 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、果糖含最、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. |
| 关 键 词： | 蜂蜜 近红外光谱 水 果糖 葡萄糖 |
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). | |
| Authors: | TU Zhen-hua JI Bao-ping MENG Chao-ying ZHU Da-zhou WANG Lin-ge QING Zhao-shen |
| Institution: | TU Zhen-hua1,JI Bao-ping1,MENG Chao-ying2,ZHU Da-zhou3,WANG Lin-ge1,QING Zhao-shen1 1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China2.College of Information and Electrical Engineering,China3.National Engineering Research Center for Information Technology in Agriculture,Beijing 100097,China |
| 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... |
| Keywords: | Honey Near infrared spectroscopy Water Fructose Glucose |
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