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近红外光谱法非破坏性测定黄豆籽粒中蛋白质、脂肪含量
引用本文:李宁,闵顺耕,覃方丽,于飞健,叶升锋.近红外光谱法非破坏性测定黄豆籽粒中蛋白质、脂肪含量[J].光谱学与光谱分析,2004,24(1):45-49.
作者姓名:李宁  闵顺耕  覃方丽  于飞健  叶升锋
作者单位:中国农业大学应用化学学院,北京,100094
摘    要:采用傅里叶近红外漫反射光谱非破坏性分析 ,能够提供完整籽粒黄豆样品成分的含量信息 ,结合偏最小二乘回归法 (PartialLeast Squares,PLS) ,以 39个不同品种的完整籽粒黄豆样品建立蛋白质和脂肪含量近红外定量分析模型 ,其中蛋白质、脂肪含量分析模型的测定系数R2 分别为 99 30 ,97 5 2 ,相对标准偏差RSD分别为 0 76 %和 1 3% ,检验集的化学值与模型预测值的相关系数r分别为 0 94 73,0 86 95。用所建模型对 2 6 4个不同品种的黄豆样品进行预测 ,并采用R error指标来估计分析结果的误差 ,其中蛋白质和脂肪模型预测的最小相对误差分别为 0 0 4 %和 2 4 6 % ,最大相对误差分别为 2 4 5 %和 4 2 5 %。该结果对育种过程中的早代筛选工作有重要意义

关 键 词:近红外光谱  非破坏性分析  偏最小二乘法  黄豆  蛋白质  脂肪
文章编号:1000-0593(2004)01-0045-05
修稿时间:2002年6月6日

Nondestructive Analysis of Protein and Fat in Whole-kernel Soybean by NIR
Ning Li,Shun-geng Min,Fang-li Qin,Ming-xiang Zhang,Sheng-feng Ye.Nondestructive Analysis of Protein and Fat in Whole-kernel Soybean by NIR[J].Spectroscopy and Spectral Analysis,2004,24(1):45-49.
Authors:Ning Li  Shun-geng Min  Fang-li Qin  Ming-xiang Zhang  Sheng-feng Ye
Institution:Department of Applied Chemistry, China Agricultural University, Beijing 100094, China.
Abstract:Near-infrared diffusion reflectance spectroscopy is a fast technique that can provide component information about intact soybean samples. We have combined this technique with partial least-squares (PLS) regression to perform a quantitative determination of protein and fat contents in soybean samples. In calibration set, the NIR model determination coefficient R 2 of protein and fat is 0.993 0 and 0.975 2 respectively, and the relative standard deviation (RSD) is 0.76% and 1.3% respectively. The correlation coefficient r of validation set is 0.947 3 and 0.869 5 respectively. This NIR model is used to predict the contents of protein and fat in 264 soybean samples, using R-error to assess the deviation of analysis results. The minimum RSD of prediction of protein and fat is 0.04% and 2.46% respectively, and the maximum RSD of prediction of protein and fat is 2.45% and 4.25% respectively. These results are of great importance in early screening of crop breeding.
Keywords:Near-infrared diffusion reflectance spectroscopy  Nondestructive analysis  Partial least-squares regression  Soybean  Protein  Fat
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