基于不同波段近红外光谱的原料奶主要成分品质检测研究

Quality Testing of Main Components of Raw Milk Based on Different Wavelengths of Near-infrared Spectroscopy

试验采用不同波段的近红外光谱对原料奶的主要成分进行品质检测。使用2种近红外光谱仪采集原料奶的透反射和漫反射光谱,建立牛奶中蛋白含量、脂肪含量和乳糖含量的定量分析模型。结果表明,蛋白含量、脂肪含量、乳糖糖含量的相关系数(r)分别达到0.9311、0.9218、0.8288,预测误差均方根(RMSEP)分别为1.9144、2.0143、2.804,测量值与浓度参考值之间有着良好的相关性。结果表明,基于近红外光谱的原料奶主要成分品质快速检测准确度高,具有很高的实用价值。

Different wavelengths of near-infrared spectroscopy were used to test the quality of main components of raw milk. The quantitative an alysis model of protein content, fat content and lactose content was established by 2 kinds of near-infrared spectroscopy based on reflection and diffuse reflection spectra. The results gave the correlation coefficients of 0.9311, 0.9218, 0.8288 for protein, fat and lactose, respectively, with the root mean square error of prediction（RMSEP） of 1.9144, 2.0143, and 2.804. The measurements and concentration had a good correlation.The results demonstrated that near-infrared spectrometry was a valuable, rapid and nondestruction tool for the quantitative analysis of the principle components in row milk.