Quantitative analysis of hydrolysate animal protein ( HAP) adulteration in milk by near infrared spectroscopy

FAN Rui; SUN Xiao-kai; YANG Chen; CHEN Jie; LIU Dong-wu; KONG Ling; CHEN Zhi-wei

doi:10.13386/j.issn1002-0306.2017.16.048

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Science and Technology of Food Industry > 2017 > (16): 253-256. > DOI: 10.13386/j.issn1002-0306.2017.16.048

FAN Rui, SUN Xiao-kai, YANG Chen, CHEN Jie, LIU Dong-wu, KONG Ling, CHEN Zhi-wei. Quantitative analysis of hydrolysate animal protein ( HAP) adulteration in milk by near infrared spectroscopy[J]. Science and Technology of Food Industry, 2017, (16): 253-256. DOI: 10.13386/j.issn1002-0306.2017.16.048

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Quantitative analysis of hydrolysate animal protein ( HAP) adulteration in milk by near infrared spectroscopy

School of Life and Science, Shandong University of Technology
Analysis and Test Center, Shandong University of Technology

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Received Date: January 08, 2017

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Abstract

Hydrolysate animal protein ( HAP) contains a lot of heavy metal ions which are harmful to human health. Due to its high contents of protein, HAP is used to improve the protein content in milk as an inexpensive source of protein.In this study, milk samples adulterated with different gradients of HAP were prepared. Then, the samples were scanned using near-infrared spectrometer with Fiber Optic Module and the factors influencing quantitative analysis models such as modeling methods, pretreatment methods, principal components and abnormal points were investigated with TQ software.The results indicated that the root mean square error of cross ( RMSEC) , the root mean square error of prediction ( RMSEP) and the correlation coefficient ( r) of the established model was 0.115, 0.305 and 0.983 respectively, the recovery was 104.44%.The model could be used in rapid quantitative analysis of HAP in milk.
- adulterated milk,
- hydrolysate animal protein (HAP) ,
- quantitative analysis,
- near infrared spectroscopy

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