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Food Qual Safet
Food Qual Safet
Research Articles     
利用FT-NIR和NIR对贮藏小麦籽粒进行理化性质评价的比较
Comparison of FT-NIR and NIR for evaluation of phyisco-chemical properties of stored wheat grains
Pooja Pandey, Shubhangi Srivastava and Hari Niwas Mishra
Agricultural and Food Engineering Department, Indian Institute of Technology, West Bengal, India
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摘要：

【目标】对不同含水量、侵染程度和贮藏天数的小麦籽粒进行了贮藏研究。

【材料与方法】小麦籽粒被谷蠹侵染，并在此环境条件下保存长达90天。每45天采集小麦样本，对其蛋白质、脂肪、灰分、千粒重和硬度进行评价。

【结果】在贮藏过程中，物理化学参数，即蛋白质、千粒重和硬度均降低，而脂肪和灰分含量则增加。采用傅立叶变换近红外光谱(FT-NIR)和近红外光谱(NIR) 对被侵染小麦和对照样品进行鉴定。在不同质量参数的线性回归图中，FT-NIR的R2分别为82.04%和97.15%，NIR的R2分别为81.61%和98.07%。NIR的RMSEP值在0.03到0.7之间，而FT-NIR的RMSECV值在0.03到1.2之间。

【结论】这两个模型在交叉验证研究中表现良好；因此，它们可在未来用于小麦籽粒贮藏质量的快速评价。
关键词： 小麦;  贮藏;  傅里叶近红外变换光谱;  近红外光谱;  侵染    
Abstract:
Objectives
Storage studies were carried out in wheat grains with different moisture contents, level of infestation, and storage days.
Material and Methods
Wheat grain samples were infested with Rhyzopertha dominica and stored for up to 90 days under ambient conditions. Every 45 days, samples of wheat were collected and evaluated for protein, fat, ash, 1000 kernel weight, and hardness.
Results
The physicochemical parameters, namely, protein, 1000 kernel weight, and hardness decreased while fat and ash content increased with the storage. Methodology for identification of infested samples was developed in Fourier transform near infrared (FT-NIR) and near infrared (NIR) using infested wheat and control samples. The linear regression plots for different quality parameters gave an R2 value of 82.04% and 97.15% via FT-NIR and 81.61% and 98.07% via NIR. The RMSEP values by NIR were in the range of 0.03 to 0.7, whereas the RMSECV values of FT-NIR were in the range of 0.03 to 1.2.
Conclusions
Both the models performed well for the cross validation studies; hence, they can be used in future for the rapid assessment of storage quality of wheat grains.
Key words: wheat grain    storage    FT-NIR    NIR    infested
收稿日期: 2017-08-04 出版日期: 2018-07-05
基金资助: 无
通讯作者: Shubhangi Srivastava,Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India.      E-mail: shubhangi1305@yahoo.com
作者简介: Shubhangi Srivastava,Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India. E-mail: shubhangi1305@yahoo.com
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Pooja Pandey
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引用本文:

Pooja Pandey, Shubhangi Srivastava, Hari Niwas Mishra. Comparison of FT-NIR and NIR for evaluation of phyisco-chemical properties of stored wheat grains. Food Qual Safet, 10.1093/fqsafe/fyy015.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyy015    或    http://www.zjujournals.com/fqs/CN/Y2018/V2/I3/165

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