近红外快速测定干辣椒中辣度的研究

Study on Rapid Detection of Pungency in Dried Peppers by Fourier Transform Near Infrared Spectroscopy

以干辣椒为对象,采用近红外快速测定方法检测其辣度。首先,使用高效液相色谱法对8种干辣椒中辣椒碱类物质含量进行准确测定,确定了定量指标辣度。然后,采集干辣椒粉样品的近红外光谱数据,利用偏最小二乘法(PLS)建立检测模型,并对检测波长范围及模型主因子数进行了筛选。结果表明,使用PLS进行模型的建立,校正集方程相关系数0.987 1,验证集方程相关系数0.870 4;校正均方根误差2 870,交叉验证均方根误差9 476,主因子数为8。最终得到的检测模型能够满足对干辣椒中辣度的快速检测要求,且具有较好的准确度。

The objective of this study was to investigate the feasibility of using near infrared(NIR) spectra for rapid and nondestructive determination of pungency in dried peppers. The capsaicinoids in eight kinds of dried peppers were firstly determined by HPLC and the pungency was calculated. NIR spectra from samples analyzed were collected for building PLS model, the wavelength range and model main factors were screened. The results showed that,the correlation coefficent and the root mean square error of cross-validation in the calibration set were 0.987 1 and2 870. The correlation coefficient and the root mean square error of cross-validation in the validation set were 0.870 4and 9 476. The number of main factors was 8. It could be concluded that NIR spectroscopy with PLS analysis model could meet the requirements of the rapid detection of pungency in dried peppers, and had good accuracy.