鲜辣椒中糖份和维生素C含量的近红外光谱非破坏性测定

Nondestructive determination of sugar and Vitamin C in raw pepper by near-infrared spectroscopy

用近红外光谱法非破坏测定鲜辣椒中可溶性糖和维生素C含量,可溶性糖含量的化学值与近红外预测值之间的相关系数为0.9024,校正集标准差(SEP)为1.23%,RSD9.3%;Vc含量的化学值与近红外预测之间的相关系数为0.9122,校正集标准差(SEP)为24.17,RSD为9.5%,辣椒鲜果中可溶性糖和Vc含量与近红外光谱有显著的相关关系。

The amount of soluble suger and Vitamin C in raw pepper samples was determined by nondestructive near infrared diffuse reflectance spectroscopy with partial least square (PLS) method. The correlation coefficient of measured value vs. predicted value of soluable sugar in raw pepper was 0.9024, and RSD was 9.3%. The correlation coefficient of measured value vs. predicted value of Vc was 0.9122, RSD was 9.5%.