Prediction of titratable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy
Prediction of titratable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy
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DOI：
10.1016/j.foodres.2010.11.024
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发表时间：
2011-08-01
影响因子：
8.1
通讯作者：
Ying, Yibin
中科院分区：
文献类型：
--
作者：
Xie, Lijuan;Ye, Xingqian;Ying, Yibin
采用近红外（NIR）透射光谱和化学计量学，以无损方式同时测量杨梅果实的可滴定酸度、苹果酸和柠檬酸。采样集包括从中国不同地区获得的不同品种。根据中国GB 12293-90，以高效液相色谱（HPLC）为参考方法，建立了偏最小二乘（PLS）回归校准模型。应用了不同的预处理方法和不同的波段。可滴定酸度最佳模型的校准相关系数 (r(c))、校准均方根误差 (RMSEC) 和预测均方根误差 (RMSEP) 为 0.8959.2.24。分别为2.89 g/L和2.89 g/L，范围为10.000-5405 cm(-1)。 R.苹果酸和柠檬酸的 RMSEC 和 RMSEP 值分别为 0.6689、0.32、0.47 和 0.8970、1.51、2.12 g/L。使用一阶导数和二阶导数预处理方法无法提高预测精度。由于耗时短，监控成本低。近红外光谱技术具有在温控室内快速、无损预测杨梅果实中可滴定酸度和柠檬酸的潜力，尽管精度不高。 (C) 2010 Elsevier Ltd. 保留所有权利。
An experiment was conducted to simultaneously measure titratable acidity, malic acid, and citric acid of bayberry fruit in a nondestructive manner using near-infrared (NIR) transmittance spectroscopy and chemometrics. The sampling set included different cultivars that were obtainable from different areas in China. Calibration models using partial least squares (PLS) regression were developed based on GB 12293-90 of China and with high-performance liquid chromatography (HPLC) as reference methods. Different preprocessing methods and different wave bands were applied. The correlation coefficient of calibration (r(c)), root-mean-square error of calibration (RMSEC), and root-mean-square error of prediction (RMSEP) of the best model for titratable acidity was 0.8959.2.24. and 2.89 g/L, respectively, with the range of 10.000-5405 cm(-1). R. RMSEC, and RMSEP values for malic acid and citric acid were 0.6689, 0.32, 0.47 and 0.8970, 1.51, 2.12 g/L, respectively. The prediction accuracies could not be improved by using first and second derivative pretreatment methods. Due to the short time consumption and low monitoring cost. NIR spectroscopic technique has its potential for the rapid and nondestructive prediction of titratable acidity and citric acid in bayberry fruit in a temperature-controlled room, although the accuracy was not high. (C) 2010 Elsevier Ltd. All rights reserved.