Non-Destructive Analysis of Food Protein Content by Near Infrared Spectroscopy

近红外光谱无损分析食品蛋白质含量

• 批准号: 02680064
• 负责人: MATOBA Teruyoshi
• 金额: $ 1.28万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1990
• 资助国家: 日本
• 起止时间: 1990 至 1991
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-02680064/
• 关键词: NIR; Near infrared; Non-destructive analysis; Protein; Milk; Food composition; 近赤外合光分析; 非破壊分析; 定量分析

Effects of food constituents, temperature and pH on near infrared spectroscopy for protein in aqueous solution in a transmittance mode were investigated. Bovine serum albumin was used as the model protein. Clear absorptions of the second derivative spectrum, which were due to protein, were observed at 1692, 1738, 1856, 2056, 2170 and 2286 nm. of these absorptions, the absorption at 2170 nm was not significantly influenced in terms of wavelength and absorption intensity even when salt, sugar, amino acid, oil and detergent were present, and even when pH and temperature were changed. These results suggest that a choice of the wavelength 2170 nm is required to determine protein content with a highly accuracy. Next, in order to establish a calibration for protein content in oil/water emulsions, effect of oil content on the determination of protein content was investigated. An amended equation was derived using optical intensities both at 2170 nm(protein)and 2306 nm(oil), and a highly accurate determination of protein(0-10%)was obtained over a wide range of oil content(1-15%). These results suggest that NIR measurements by transmittance mode are effective for the determination of protein content in milk.

研究了食品成分、温度和 pH 值对透射模式下水溶液中蛋白质近红外光谱的影响。使用牛血清白蛋白作为模型蛋白。在 1692、1738、1856、2056、2170 和 2286 nm 处观察到由蛋白质引起的二阶导数光谱的清晰吸收。在这些吸收中，即使存在盐、糖、氨基酸、油和洗涤剂，甚至当pH和温度改变时，2170nm处的吸收在波长和吸收强度方面也没有受到显着影响。这些结果表明，需要选择 2170 nm 波长才能高精度测定蛋白质含量。接下来，为了建立油/水乳液中蛋白质含量的校准，研究了油含量对蛋白质含量测定的影响。利用2170 nm（蛋白质）和2306 nm（油）的光强度推导修正方程，并在较宽的油含量（1-15%）范围内获得高精度的蛋白质（0-10%）测定。这些结果表明，通过透射模式进行近红外测量对于测定牛奶中的蛋白质含量是有效的。

项目成果

H.Kamishikiryo: "Near Infrared Spectroscopic Measurement of the Protein Content in Oil/Water Emulsions" Journal of Food Science.

H.Kamishikiryo：“油/水乳液中蛋白质含量的近红外光谱测量”食品科学杂志。

Hiromi,Kamishikiryo: "Effects of Food Constituents and Conditions on Near Infrared Spectroscoptic Determination of Protein in Aqueors System by Transmitlance Mode" Journal of Japanese Society for Food Science and Technology.

Hiromi，Kamishikiryo：“食品成分和条件对通过透射模式近红外光谱测定水系统中蛋白质的影响”日本食品科学技术学会杂志。

H.Kamishikiryo: "Determination of Protein Content in Milk by Near Infrared Spectroscopy" Journal of Food Science.

H.Kamishikiryo：“通过近红外光谱法测定牛奶中的蛋白质含量”食品科学杂志。

H. Kamishikiryo: "Stability of 2170 nm as a Key wavelength for Protein Analysis by Near Infrared Spectroscopy" J. Jpan. Soc. Food Sci. Tech.38. 850-857 (1991)

H. Kamishikiryo：“2170 nm 作为近红外光谱蛋白质分析关键波长的稳定性”J. Jpan。

H.Kamishikiryo: "Stability of 2170 nm as a Key Wavelength for Protein Analysis by Near Infrared Spectroscopy" Journal of the Japanese Society for Food Science and Technology. 38. 850-857 (1991)

H.Kamishikiryo：“2170 nm 作为近红外光谱蛋白质分析关键波长的稳定性”日本食品科学技术学会杂志。