红外光谱图像处理技术的酱牛肉成分真实性研究

Research on Authenticity of Marinated Beef Ingredients by Near-infrared Spectrum Image Processing Technology

研究探讨了利用红外光谱结合化学计量学对鉴别掺有不同含量酱猪肉或卡拉胶的酱牛肉的可行性。近红外光谱图像经预处理后,建立了PLS分析模型,进行酱牛肉成分真实性研究。研究结果表明,PLS模型能较好地识别掺假酱牛肉,对于掺有酱猪肉的酱牛肉,模型预测集的R 2可达0.9679;对于掺有卡拉胶的酱牛肉,模型预测集的R 2可达0.9578,且二者的相对误差均较低,具有较好的适用性。表明利用红外光谱图像处理技术进行酱牛肉成分真实性分析可行且准确。

In this study,the feasibility of using infrared spectroscopy and chemometrics to identify the marinated beef with different content of marinated pork or carrageenan is discussed.After the preprocessing of near-infrared spectrum image,PLS analysis model is established to study the authenticity of marinated beef.The results show that PLS model can identify the adulterated marinated beef well.For the marinated beef mixed with marinated pork,the prediction set R 2 of the model can reach 0.9679,for the marinated beef mixed with carrageenan,the prediction set R 2 of the model can reach 0.9578,and the relative errors of both are lower,which has good applicability.The results show that the infrared spectrum image processing technology is feasible and accurate for the authenticity analysis of marinated beef ingredients.