摘要
以沙蜜豆樱桃为材料,研究近红外光谱在樱桃冷藏过程中VC模型建立等的相关问题。实验在全光谱(408.8~2 492.8 nm)内,采用VC作为评价指标,对校正模型的不同预处理进行讨论。结果发现:最优预处理是二阶导数下的改进偏最小二乘法(MPLS)结合标准正常处理(SNV only);校正误差SEC为0.258 3,校正相关性系数R2cv为0.877 9,预测相对分析误差RPD为3.3。表明近红外光谱技术对樱桃冷藏过程中VC含量的检测具有可行性。
Near infrared spectrum technology was used to establish a VCmodel to study the quality of refrigerated cherry by using Summit cherry as material. The different pretreatments of calibration by using vitamin C as the evaluation index under the range from 408. 8nm to 2 492. 8nm of full spectrum were studied. The results showed that the best pretreatment was the combination of MPLS and SNV only. The results were: the calibration error SEC = 0. 258 3,R2cv= 0. 877 9,RPD = 3. 3. It is concluded that near infrared spectroscopy is feasible to measure vitamin C in cherries during refrigeration.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第5期173-176,182,共5页
Food and Fermentation Industries
基金
"十二五"国家科技支撑计划项目(No.2012BAD38B01)
天津市创新团队项目(No.TD12-5049)资助
关键词
VC
樱桃
近红外光谱
冷藏
vitamin C
cherry
near infrared spectroscopy
cold storage
