近红外光谱快速测定乳化香肠的化学成分

Rapid Determination of Chemical Constituents in Emulsion-Type Sausage by Near-Infrared Diffuse Reflectance Spectroscopy

对乳化香肠中脂肪、蛋白质和水分含量的近红外光谱快速检测技术进行研究。光谱经过校正处理和范围优选,采用偏最小二乘法建立脂肪、蛋白质和水分的定量分析模型。统计结果显示,脂肪的定量分析模型的决定系数(R2)、内部交互验证校正标准偏差(RMSECV)、预测标准偏差(RMSEP)和外部验证交互检验相对标准偏差(RPD)分别为0.9867、0.556%、1.25%和3.98;蛋白质的定量分析模型的R2、RMSECV、RMSEP和RPD分别为0.9723、0.28%、0.59%和2.83;水分的定量分析模型的R2、RMSECV、RMSEP和RPD分别为0.9905、0.428%、1.15%和3.85。这说明所建定量分析模型具有良好的分析精度和稳定性,可以用于乳化香肠中脂肪、蛋白质和水分的检测。

This study reports on the application of near-infrared （NIR） diffuse reflectance spectroscopy for rapid determination of fat, protein and water in emulsion-type sausage. After the original spectra were calibrated and the optimum range was selected, partial least-squares model （PLS） models for quantitative analysis of fat, protein and water were developed. The statistical data showed that the determination coefficient （R2）, root mean square error of cross validation （RMSECV）, root mean square error of prediction （RMSEP） and residual prediction deviation （RPD） for the quantitative analysis model of fat were 0.9867, 0.556%, 1.25% and 3.98; the values of Ra, RMSECV, RMSEP and RPD were 0.9723, 0.28%, 0.59% and 2.83 for protein; and 0.9905, 0.428%, 1.15% and 3.85 for water, respectively. The results prove that the quantitative analysis models have good precision and stability, and can be used for rapid detection of fat, protein and water in emulsion-type sausage.