| 大米胶稠度近红外光谱分析数学模型的建立 |
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| 引用本文： | 刘建学,张玉先,董铁有,王建华,吴守一.大米胶稠度近红外光谱分析数学模型的建立[J].农业工程学报,2004,20(3):176-179. |
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| 作者姓名： | 刘建学 张玉先 董铁有 王建华 吴守一 |
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| 作者单位： | 1. 河南科技大学食品与生物工程学院,洛阳,471003
2. 江苏大学生物与环境工程学院,镇江,212013 |
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| 基金项目： | Henan Province College Funds for Youth Backbone Teacher(09003016) |
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| 摘 要： | 胶稠度是评价大米蒸煮食用品质的重要指标之一。研究了运用近红外光谱分析技术检测大米胶稠度的测试原理，对60个样品的光谱数据用偏最小二乘法(PLS)建立了测定大米胶稠度的数学模型，其回判结果与化学分析值之间的相关系数为0.95，建模标准差为0.66；用41个样品对建立的数学模型进行了交叉验证，其检测结果与用标准化学分析方法测得结果的相关系数达0.92，预测标准差为0.78。试验证明，可以利用近红外光谱分析技术对大米胶稠度进行快速检测。
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| 关 键 词： | 大米 胶稠度 偏最小二乘法 近红外光谱 数学模型 |
| 文章编号： | 1002-6819(2004)03-0176-04 |
| 收稿时间： | 2003/8/26 0:00:00 |
| 修稿时间： | 2003年8月26日 |
Development of mathematical model for predicting rice gel consistency by near infrared spectroscopy |
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| Liu Jianxue,Zhang Yuxian,Dong Tieyou,Wang Jianhua and Wu Shouyi.Development of mathematical model for predicting rice gel consistency by near infrared spectroscopy[J].Transactions of the Chinese Society of Agricultural Engineering,2004,20(3):176-179. |
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| Authors: | Liu Jianxue Zhang Yuxian Dong Tieyou Wang Jianhua and Wu Shouyi |
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| Abstract: | Gel consistency(GC) is one of the most important cooking and eating characteristics of rice. The testing method of rice GC by near infrared spectroscopy (NIRS) was developed, and the prediction models of rice GC was set up based on the partial least squares(PLS) methods. Sixty spectrums of rice samples were calibrated for their GC values. It shows that the correlation coefficient between the PLS evaluation and chemical method is 0.95, and the standard error of calibration(SEC) is 0.66. To validate the calibration, an independent set of 41 rice samples of the same breed was used. The correlation coefficient is 0.92, and the standard error of validation is 0.78. The result shows that the infrared spectroscopy technique can be used to test the rice GC rapidly. |
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| Keywords: | rice gel consistency partial least squares method near infrared spectroscopy mathematical model |
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