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Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread

文献类型： 外文期刊

作者： Wang, Hui 2 ; Lv, Du 2 ; Dong, Nan 2 ; Wang, Sijie 3 ; Liu, Jia 1 ;

作者机构： 1.Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China

2.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Guizhou, Peoples R China

3.Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China

关键词： Chinese steamed bread; Near-infrared; Partial least squares regression; Potato flour; Potato staple food

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2019 年 28 卷 4 期

页码：

收录情况： SCI

摘要： Near-infrared (NIR) spectroscopy combined with chemometrics was used as a technique to predict the potato flour content in Chinese steamed bread (CSB). The inner core of CSB was chosen as the measuring position for acquiring the NIR spectra. Spectra between 4000 and 10,000cm(-1) were analysed using a partial least-squares regression. The coefficient of determination (RCV2) and the root mean square error of cross-validation in the calibration set were found to be 0.7940-0.8955 and 4.22-5.93, depending on the pre-treatment of the spectra. The external validation set gave an R-2 and a ratio to performance deviation of 0.8865 and 3.07. Reasonable recovery (93.1-102.5%) and good intra-assay (3.3-8.3%) and inter-assay (7.6-17.2%) precision illustrated the feasibility of this method. The result of this study reveals that NIR spectroscopy could be used as rapid tool to determine the potato flour content in CSB (>20%).

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