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中国精品科技期刊2020
后其军, 鞠兴荣, 袁建, 何荣, 朱贞映. 不同产地稻谷近红外技术建模效果的比较[J]. 食品工业科技, 2016, (08): 125-129. DOI: 10.13386/j.issn1002-0306.2016.08.017
引用本文: 后其军, 鞠兴荣, 袁建, 何荣, 朱贞映. 不同产地稻谷近红外技术建模效果的比较[J]. 食品工业科技, 2016, (08): 125-129. DOI: 10.13386/j.issn1002-0306.2016.08.017
HOU Qi-jun, JU Xing-rong, YUAN Jian, HE Rong, ZHU Zhen-ying. Comparison of modeling effect among rice from different regions with near infrared technology[J]. Science and Technology of Food Industry, 2016, (08): 125-129. DOI: 10.13386/j.issn1002-0306.2016.08.017
Citation: HOU Qi-jun, JU Xing-rong, YUAN Jian, HE Rong, ZHU Zhen-ying. Comparison of modeling effect among rice from different regions with near infrared technology[J]. Science and Technology of Food Industry, 2016, (08): 125-129. DOI: 10.13386/j.issn1002-0306.2016.08.017

不同产地稻谷近红外技术建模效果的比较

Comparison of modeling effect among rice from different regions with near infrared technology

  • 摘要: 选取安徽省、江苏省、湖南省、黑龙江省四个不同产地的代表性稻谷样品,测定其水分含量、粗蛋白含量、脂肪酸值以及直链淀粉含量,扫描其近红外光谱,运用偏最小二乘法(Partial least square,PLS)建立定量分析模型,比较不同地区同一指标之间建模效果,探索近红外建模是否需要分区域进行。结果表明:在样品具有足够代表性的前提下,对各省化学指标建立的模型都是可靠的,但是同一指标不同地区之间建模效果有所不同,四省水分含量建模决定系数(R~2)分别为0.91、0.97、0.94、0.85;粗蛋白含量建模决定系数(R~2)分别为0.94、0.78、0.87、0.72;脂肪酸值建模决定系数(R~2)分别为0.77、0.60、0.83、0.65;直链淀粉含量建模决定系数(R~2)分别为0.68、0.58、0.69、0.53。 

     

    Abstract: The representative rice samples were selected from four provinces of Anhui, Jiangsu, Hunan and Heilongjiang. With the determination of its moisture content, crude protein content, fatty acid values and amylose content,scanning the near infrared spectra,establishing the quantitative analysis model by using partial least squares( PLS), comparing the different modeling results of same index of different regions to explore whether establishing the model of near infrared technology need to distinguish areas. The results showed that if the samples were representative enough,the modeling effect of same index between different areas exist certain differences based on reliable model built of different indexes. Four provinces moisture content modeling determination coefficient( R2) were 0.91, 0.97, 0.94, 0.85, crude protein content modeling determination coefficient(R2) were 0.94,0.78,0.87,0.72,fatty acid value modeling determination coefficient(R2)were 0.77,0.60,0.83,0.65,amylose content modeling determination coefficient(R2) were 0.68,0.58,0.69,0.53,respectively.

     

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