摘要
目前评定鱼类产品水分含量的方法多采用直接干燥法,但此法耗时长、操作复杂,因此需要一种简便、快速的水分含量分析法。本实验以地产黑龙江的大麻哈鱼为研究对象,运用直接干燥法测定120组蒸制大麻哈鱼样品的水分含量及其近红外光谱图。采用偏最小二乘(PLS)法并经过多元散射校正、标准正态变化和一阶导数等预处理方式在4000～10000nm光谱范围内建立蒸制大麻哈鱼水分含量及其近红外光谱定量分析模型,通过主因子数、马氏距离法、杠杆值与学生残差法进一步剔除异常样本,优化光谱模型,其中模型校正集的相关系数为0.9682,标准差为0.00508,验证集相关系数为0.9850,标准差为0.00426。表明所建模型可对蒸制大麻哈鱼进行准确的快速、无损评价,为蒸制大麻哈鱼水分含量的快速、无损检测技术的应用提供了理论参考。
At present,the direct drying method is widely used to evaluate the water content of fish products,but this method is time-consuming and complicated,so a simple and rapid analysis method for water content is urgently needed.The steaming technology of Oncorhynchus keta in Heilongjiang Province is optimized,the water content and near infrared spectra of 120 groups of steamed salmon samples are determined by direct drying method.By using partial least squares(PLS)method and multivariate scattering correction,variable standardization and first derivative pretreatment method,a quantitative analysis model of water content and near infrared spectrum of steamed salmon is established in the range of 4000~10000 nm.The correlation coefficient,standard deviation,correlation coefficient and standard deviation of model calibration set is 0.9682,0.00508,0.9850 and 0.00426 respectively.The results show that the model can be used for accurate and rapid non-destructive evaluation of steamed Oncorhynchus keta,which provides a theoretical reference for the application of rapid non-destructive testing technology of water content in steamed Oncorhynchus keta.
作者
赵钜阳
ZHAO Ju-yang(College of Tourism and Cuisine,Harbin University ofCommerce,Harbin 150076,China)
出处
《中国调味品》
CAS
北大核心
2019年第4期159-164,共6页
China Condiment
基金
哈尔滨商业大学校级科研项目(17XN012)
关键词
蒸制大麻哈鱼
近红外光谱
快速无损检测
偏最小二乘法
steamed Oncorhynchus keta
near infrared spectroscopy
rapid non-destructive detection
partial least square
