近红外透射技术检测肉骨粉中蛋白质的方法及初步应用

Determination of Protein in Meat & Bone Meal by Near Infrared Transmittance Technique

利用近红外透射技术快速、简便、穿透能力较强的特点初步建立肉骨粉中蛋白质新的检测方法,包括定标、建模、验证和应用实验等。结果表明:(1)检测只需几分钟,而且无需制样、称样和消耗化学试剂。(2)与凯氏法相比,其定标标准偏差为1.67%,定标相关系数为0.84;验证标准偏差为1.81%,验证相关系数0.82;定标方程检验F值为13.94,有显著性意义(P<0.01);初步应用的标准偏差为1.73%,相关系数为0.83。该新方法可对肉骨粉中蛋白质实现快速简便的连续检测,尤其适合大批量样品,有很好的应用前景。

With its quick, simple and stronger transmitting characteristic, the near infrared transmittance technique (NIT)was applied to detect the proportion of protein in meat & bone meal (MBM). The study included calibrating, model making, validating and predicting. The results indicated: (1) It only took a few minutes to complete the test without making or weighing samples and consuming chemical reagents; (2) In comparison with the method of Kjeldahl, the standard error (SE) of calibration of protein was 1.67%, relative coefficient (R) of calibration 0.84, the SE of verification 1.81% and R of verification 0.82. The test of protein model calibration was significant, P<0.01. F value was 13.94,the SE of prediction 1.73% and the R of prediction 0.83. The new method can be adopted for detecting the proportion of protein in MBM quickly, simply and continuously, especially for large samples, and has very good application prospects.