近红外漫反射技术检测甜樱桃果实质地研究

罗枫; 鲁晓翔; 张鹏; 陈绍慧; 李江阔

doi:10.13386/j.issn1002-0306.2015.15.053

近红外漫反射技术检测甜樱桃果实质地研究

1. 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
2. 国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室

基金项目:

“十二五”国家科技支撑计划项目(2012BAD38B01)；天津市创新团队项目(TD12-5049；

详细信息

作者简介:
罗枫(1988-),女,在读硕士,研究方向:农产品加工与贮藏,E-mail:403880675@qq.com。;

鲁晓翔(1962-),女,硕士,教授,研究方向:果蔬贮藏保鲜技术及其物流品质评价,E-mail:lxxiang@tjcu.edu.cn。;

中图分类号: O657.33;TS255.7
计量
- 文章访问数: 145
- HTML全文浏览量: 17
- PDF下载量: 159
出版历程
- 收稿日期: 2014-12-08

Near infrared diffuse reflection technology of cherry fruit texture detection

Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,National Engineering and Technology Research Center for Preservation of Agricultural Products

摘要

摘要: 以萨米脱樱桃为材料,利用近红外光谱技术研究贮藏过程中樱桃果实质地等方面模型建立的相关问题。实验在可见-近红外光谱（408.8²492.8 nm）范围内,采用樱桃果实硬度、咀嚼性、回复性作为评价指标,对校正模型的不同预处理进行讨论。研究发现,三个模型在一阶微分导数下,果实硬度最优预处理是改进偏最小二乘法（MPLS）结合标准多元散射校正（SMSC）,咀嚼性和回复性最优预处理是改进偏最小二乘法（MPLS）结合标准正常处理（SNV）。硬度、咀嚼性、回复性的校正误差SEC分别为0.110、0.035、0.009,校正相关性系数Rcv分别为0.974、0.949、0.921,预测相对分析误差RPD分别为3.38、3.24、3.27。结果表明,近红外光谱技术对贮藏过程中樱桃果实质地的检测具有可行性。
- 近红外 /
- 樱桃 /
- 果实质地 /
- TPA
Abstract: Near infrared spectrum technology was used to establish relative issues on the process of the refrigerated cherry fruit texture model by using Summit cherry as material.The research was carried out to discuss the different pretreatments of calibration model by using hardness,chewiness,resilience as the evaluation index under the range from 408.8 nm to 2492.8 nm of full spectrum. The results showed that the best pretreatment of hardness was the combination of MPLS and SMSC under the 1st,the best pretreatment of chewiness and resilience were the combination of MPLS and SNV under the 1st. Datas are analyzed: the calibration error SEC =0.110,0.035,0.009,Rcv = 0.974,0.949,0.921,RPD = 3.38,3.24,3.27.It is concluded that near infrared spectroscopy is feasible to measure the content of texture in cherries during refrigeration.
- near infrared spectroscopy /
- cherry /
- fruit texture /
- texture profile analysis

HTML全文

参考文献(23)

[1]	李晓青,韩燕丽.大樱桃贮藏保鲜技术[J].保鲜与加工,2006,6(5):25.
[2]	兰鑫哲,姜爱丽,胡文忠.甜樱桃采后生理及冷藏保鲜技术进展[J].食品工业科技,2011,34(11):535-538.
[3]	雷松泽,姚红革.近红外光谱分析技术在水果品质无损检测上的应用[J].光谱实验室,2009,34(4):775-779.
[4]	李慧,曾铭,要磊,等.近红外光谱技术在食品检测中的应用研究进展[J].食品工业,2012,24(12):85-88.
[5]	Pissard A,Fernández Pierna J A,Baeten V,et al.Nondestructive measurement of vitamin C,total polyphenol and sugar content in apples using near-infrared spectroscopy[J].Journal of the Science of Food and Agriculture,2013,93(2):238-244.
[6]	Tsuta M,Sugiyama J,Sagara Y.Development of Food Quality Measurement Methods Based on Near-infrared Imaging Spectroscopy-Applications to Visualization of Sugar Content Distribution in Fresh Fruits and Fruit Sorting[J].Journal of the Japanese Society for Food Science and Technology-nippon shokuhin kagaku kogaku kaishi,2011,58(3):73-80.
[7]	Xu H,Qi B,Sun T,et al.Variable selection in visible and near-infrared spectra:Application to on-line determination of sugar content in pears[J].Journal of Food Engineering,2012,109(1):142-147.
[8]	章海亮,孙旭东.近红外漫反射检测梨可溶性固形物SSC和硬度的研究[J].中国农机化,2011,32(1):101-103.
[9]	Xie L,Ye X,Liu D,et al.Prediction of titratable acidity,malic acid,and citric acid in bayberry fruit by near-infrared spectroscopy[J].Food Research International,2011,44(7):2198-2204.
[10]	de Oliveira G A,de Castilhos F,Renard C M G C,et al.Comparison of NIR and MIR spectroscopic methods for determination of individual sugars,organic acids and carotenoids in passion fruit[J].Food Research International,2014,60(18):154-162.
[11]	张鹏,李江阔,陈绍慧,等.苹果质地参数的近红外漫反射光谱无损检测模型研究[J].食品科技,2014,10:70.
[12]	王丹,鲁晓翔,张鹏,等.近红外无损检测甜柿果实质地和品质[J].食品工业科技,2013,34(24):53-56.
[13]	马庆华,王贵禧,梁丽松.质构仪穿刺试验检测冬枣质地品质方法的建立[J].中国农业科学,2011,44(6):1210-1217.
[14]	张昆明,张平,李志文,等.葡萄贮藏期间果肉质地参数变化规律的TPA表征[J].食品与生物技术学报,2011,30(3):353-358.
[15]	马广,傅霞萍,周莹,等.大白桃糖度的近红外漫反射光谱无损检测试验研究[J].光谱学与光谱分析,2007,27(5):907-910.
[16]	近红外光谱分析基础与应用[M].北京:中国轻工业出版社,2005,24(6):324-328.
[17]	张鹏,李江阔,孟宪军,等.涩柿可溶性单宁的可见/近红外漫反射光谱无损检测研究[J].光谱学与光谱分析,2011,31(4):951-954.
[18]	Luo W,Huan S,Fu H,et al.Preliminary study on the application of near infrared spectroscopy and pattern recognition methods to classify different types of apple samples[J].Food Chemistry,2011,128(2):555-561.
[19]	毛莎莎,曾明,何绍兰,等.哈姆林甜橙果实内在品质的可见-近红外漫反射光谱无损检测法[J].食品科学,2010,31(14):258-263.
[20]	王丹,鲁晓翔,张鹏,等.可见/近红外漫反射光谱无损检测甜柿果实硬度[J].食品与发酵工业,2013,39(5):180-184.
[21]	岳绒,郭文川,刘卉.近红外漫反射光谱检测损伤猕猴桃的内部品质[J].食品科学,2011,32(10):141-144.
[22]	王姗姗,孙红男,陈健,等.基于近红外光谱技术检测蓝莓可溶性固形物含量[J].食品工业科技,2012,12(1):340-341.
[23]	Wan B,Small G W.Wavelet analysis used for spectral background removal in the determination of glucose from nearinfrared single-beam spectra[J].Analytica chimica acta,2010,681(1):63-70.

施引文献(5)

期刊类型引用(2)

1.	孟锋，索铃兰，李程，叶诗怡，张碧莹，陈萍. 果蔬制品非酶褐变机理及控制技术研究进展. 食品研究与开发. 2024(17): 219-224 . 百度学术
2.	夏娜，周茜，魏健，王玉州. 不同储藏温度对NFC西梅汁品质变化的影响. 保鲜与加工. 2021(08): 7-14 . 百度学术