摘要
利用近红外光谱技术结合欧氏距离法或因子化法建立牛肉中掺入猪肉和鸡肉的快速、准确的技术方法,从而为保证牛肉制品品质和安全提供强有力的检测手段;以牛肉和掺假肉(掺入猪肉和鸡肉)按照相同程度进行均匀搅碎,按照掺假肉10%为梯度增量进行制备掺假肉,共分为10类样本(10%至100%),采用单通道,光谱范围为12000cm^-1~4000cm^-1,扫描次数为64次,特征波段为7351.92cm^-1~6824.83cm^-1、5578.24cm^-1~5075.21cm^-1,预处理方式为一阶导数或二阶导数+矢量归一化+9点平滑,结果表明:猪肉和鸡肉掺假因子化法的判别率分别为94%和96.67%;因子化法可以试现对牛肉掺假进行定性分析鉴定。
Near-infrared spectroscopy combined withthe Euclidean distance method or factorization model was used to establish a rapid and accurate method for the detection of adulterated beef, thus providing a powerful detection method for ensuring the quality and safety of beef products.Beef and adulteration meat (mixed with pork and chicken) were uniformly ground to the same degree, and adulterated meat was prepared with a gradient increment of 10 %. The adulterated meat was divided into 10 samples (10 % to 100 %).Using in single channel,spectral range of was 12 000 cm^-1- 4 000 cm^-1 and the scanning frequency was 64. Several characteristics of the band was 7 351.92 cm^-1-6 824.83 cm^-1, 5 578.24 cm^-1-5 075.21 cm^-1. Under the conditions of 1 and 1nd or 2nd derivative + vector normalization + 9-point smoothing preconditions, The results showed that the factorization method had a discriminant rate of 94 % and 96.67 %;Factorization methods could be used to qualitatively identify adulteration of beef.
作者
陈迎丽
何钰
龚会琴
赵亚洲
何伟
何智宇
CHEN Ying-li;HE Yu;GONG Hui-qin;ZHAO Ya-zhou;HE Wei;HE Zhi-yu(Guizhou Academy of Testing and Analysis, Guiyang 550002, Guizhou, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第15期141-146,共6页
Food Research and Development
基金
贵州省科技计划项目(黔科合平台人才[2016]5709)
关键词
牛肉掺假
近红外
欧氏距离法
因子化法
定性分析
beef adulteration
near infrared
Euclidean distance method
factorization method
qualitative analysis
