用近红外反射光谱法测定乳清粉的品质性状

Analysis of Whey powder Quality Characters by Near Infrared Reflectance Spectroscopy

本文用近红外反射光谱(NIRS)直接测定乳清粉的蛋白质、脂肪、灰份含量,均有很好的效果。同时对定标光谱进行不同的数学处理和散射处理,并采用不同的统计方法来优化这种成份的NIRS分析。建模时标准误很小而决定系数高。校正标准误、检验工作标准误、校正决定系数以及检验决定系数蛋白质依次分别为 0.589,1.448,0.999和 0.977,脂肪分别为 0.257,0.570,0.989和 0.938,灰份分别为0.178,0.206,0.990和0.988。同时对乳清粉品质的NIRS测定作了讨论。

Good effects of near infrared reflectance spectroscopy (NIRS) analysis for protein content, fatcontent, ash content were obtained in whey powder samples. Some methods for mathmatics treatmentand scatter correct to sample spectra and different regression methods were compared to optimize abetter calibration equation for these three characters. And better results were reported as follows. Forthese three contents, good regression equations could be established. For protein content, the standarderror of cross--validation (SECV) and validation performanve (SEP), the determination coefficients forcalibration (R^2) and validation (RSQ) were 0. 589, 1. 448, 0. 999, and 0. 997 respectively. For fat con-tent, the SECV, SEP, R^2 and RSQ was 0. 257, 0. 570, 0. 989 and 0. 938 respectively. For ash content,the SECV, SEP, R^2 and RSQ was 0. 178, 0. 206, 0. 990 and 0. 988 respectively. The application of NIRSanalysis of whey powder quality characters was discussed.