文献类型： 外文期刊
作者： Chen, Jian 1 ; Li, Luning 1 ; Wang, Shanshan 1 ; Tao, Xiaoyun 1 ; Wang, Yin 1 ; Sun, Aidong 1 ; He, Hongju 2 ;
作者机构： 1.Beijing Forestry Univ, Dept Food Sci, Coll Biol Sci & Biotechnol, Beijing 100083, Peoples R China
2.Beijing Vegetable Res Ctr, Beijing, Peoples R China
关键词： HPLC; Near-infrared spectroscopy; Assessment; Chinese kale; Glucosinolates
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2014 年 17 卷 8 期
页码：
收录情况： SCI
摘要： The contents of individual and total glucosinolate in Chinese kale (Brassica albograbra Bailey) were determined and analyzed using near-infrared spectroscopy. The near infrared calibration mathematics model between total glucosinolate contents and spectral measurement was established based on modified partial least squares. The coefficient of determination of the cross-validation (1-VR), coefficient of determination in prediction and ratio of the standard deviation to the standard error of the cross-validation of the near-infrared spectroscopy calibration equations were 0.92, 0.91, and 3.59 for total glucosinolates; 0.87, 0.82, and 2.78 for gluconapin; 0.93, 0.93, and 3.84 for glucobrassicin; and 0.86, 0.90, and 3.70 for neoglucobrassicin. Near-infrared spectroscopy showed high accuracy in predetermining individual and total glucosinolate contents in Chinese kale.
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