摘要
采用衰减全反射-傅里叶中红外光谱法(ATR-FTIR)和竞争性自适应重加权采样法(CARS),结合理化分析,建立快速测定蜂王浆中水溶性蛋白质、总糖含量的方法。基于CARS法,采用Savitzky-Golay平滑和一阶导数对原始光谱预处理,筛选出84个特征波长点,模型对水溶性蛋白质预测效果最好,校正集和验证集的相关系数分别为0.9631和0.9771,RMSECV和RMSEP分别为0.0913和0.0754。总糖的PLS定量模型筛选出111个特征波长点,采用Savitzky-Golay平滑和二阶导数处理后,结果最佳,校正集和验证集的相关系数分别为0.9750和0.9850,RMSECV和RMSEP仅为0.4485和0.4244,建模效果好。结论:基于CARS法筛选特征波长,采用ATR-FTIR和偏最小二乘法快速检测蜂王浆水溶性蛋白质和总糖含量是可行的,所建定量模型稳健性好,预测准确度高。
Attenuated total reflection-Fourier mid-infrared spectroscopy(ATR-FTIR)and competitive adaptive weighted sampling(CARS),combined with physical and chemical analysis,were established to quickly determine the content of water soluble protein and total sugar in royal jelly.Based on the CARS method,Savitzky-Golay smoothing and first-order derivatives were used to preprocess the original spectrum,and 84 characteristic wavelength points were selected.The model has the best prediction effect on water soluble proteins.The correlation coefficients of the correction set and the verification set are 0.9631 and 0.9771,respectively,RMSECV and RMSEP are 0.0913 and 0.0754,respectively.The PLS quantitative model of total sugar screened 111 characteristic wavelength points and subjected to Savitzky-Golay smoothing and second-order derivative processing.The results were the best.The correlation coefficients of the correction set and the verification set were 0.9750 and 0.9850,and the RMSECV and RMSEP were only 0.4485 and 0.4244,the modeling effect was good.It can be seen that based on the CARS method for screening characteristic wavelengths,it is feasible to use ATR-FTIR and partial least squares to quickly detect the content of water-soluble protein and total sugar in royal jelly,and the established quantitative model has good robustness and high prediction accuracy.
作者
郭城
吴卫成
谌迪
叶沁
卢文静
关荣发
肖朝耿
Guo Cheng;Wu Weicheng;Chen Di;Ye Qin;Lu Wenjing;Guan Rongfa;Xiao Chaogeng(College of Life Sciences,China Jiliang University,Hangzhou 310018;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第11期183-190,共8页
Journal of Chinese Institute Of Food Science and Technology
关键词
衰减全反射中红外光谱
水溶性蛋白质
总糖
蜂王浆
定量分析
attenuated total reflection mid-infrared spectrum
water soluble protein
total sugar
royal jelly
quantitative analysis
