DETERMINATION OF THE FAT, PROTEIN AND LACTOSE CONTENT OF MILK USING FOURIER-TRANSFORM INFRARED SPECTROMETRY
DETERMINATION OF THE FAT, PROTEIN AND LACTOSE CONTENT OF MILK USING FOURIER-TRANSFORM INFRARED SPECTROMETRY
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DOI：
10.1016/0003-2670(93)85328-h
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发表时间：
1993-12-30
影响因子：
6.2
通讯作者：
DEJONG, EAM
中科院分区：
文献类型：
--
作者：
LUINGE, HJ;HOP, E;DEJONG, EAM
本文介绍了用傅里叶变换红外光谱法在线定量测定牛奶成分的方法。预测了脂肪、蛋白质和乳糖的含量，并将前两者分别与Rose-Gottlieb参考值和凯氏定氮参考值进行了比较。脂肪、蛋白质和乳糖也使用MultiSpec红外滤光仪进行测定。校准技术，如经典和逆最小二乘回归，主成分回归和偏最小二乘回归，并将结果进行比较。所有的方法似乎执行相对于预测误差的平滑，并且等效于传统的基于滤波器的方法。
In this paper the quantitative in-line determination of the composition of milk using Fourier transform infrared spectrometry is described. The fat, protein and lactose content are predicted of which the former two are compared with Rose-Gottlieb and Kjeldahl reference values respectively. Fat, protein and lactose are also determined using a MultiSpec infrared filter instrument. Calibration techniques such as classical and inverse least squares regression, principal component regression and partial least squares regression are applied and the results are compared. All methods appear to perform comparably with respect to prediction error and are equivalent to the conventional filter based method.