利用近红外光谱技术测定小麦粉溶剂保持率的研究

发布时间：2018-02-03 00:35

本文关键词： 小麦粉溶剂保持率傅里叶变换近红外快速检测　出处：《河南工业大学》2015年硕士论文　论文类型：学位论文

【摘要】：在小麦粉品质评价方面,近年来发展较快的是溶剂保持率法(SRC)。溶剂保持率是通过建立面粉对水、蔗糖、碳酸钠和乳酸这4种溶剂的保持能力的特性与面粉理化指标或面制品性状之间的相关关系来实现对面粉理化指标或面制品性状的预测。但是在小麦育种和专用粉生产过程中,受到样品量、测定时间和检测成本的限制,溶剂保持率法并不能很好的用于小麦育种和对专用粉生产过程的实时监测和指导。近红外光谱技术以其简单、快速、绿色、高效、可实现无损检测等特点为其在谷物品质检测方面的应用提供了条件。本文系统介绍了小麦粉溶剂保持率的研究进展、近红外光谱分析技术的原理和在谷物品质检测方面的应用。着重探讨了近红外光谱仪的扫描次数、样品的装样厚度和温度等光谱采集参数对光谱采集的影响,并通过改变波长范围、光谱预处理方法、主因子数等试验条件,以所建立模型的定标集的相关系数(Rc2)和验证集样品的相关系数(Rv2)越大,定标集预测均方根误差(SEC)和定标集预测均方根误差(SEP)越小为原则,采用偏最小二乘法分别建立了小麦粉水保持率(WSRC)、蔗糖保持率(SUSRC)、碳酸钠保持率(SCSRC)、乳酸保持率(LASRC)4种溶剂保持率近红外定量分析模型。最终建立的小麦粉WSRC、SUSRC、SCSRC、LASRC 4种溶剂保持率近红外定量分析模型定标集相关系数(Rc2)分别为0.9862、0.9586、0.9793、0.9223,定标集预测均方根误差(SEC)分别为1.1975、2.7810、2.4887、6.8698,验证集相关系数(Rv2)分别为0.9854、0.9480、0.9757、0.9026,验证集预测均方根误差(SEP)分别为1.2410、3.1577、2.6992、7.6570。本研究为小麦粉溶剂保持率的快速检测提供了一种新的技术手段。
[Abstract]:In wheat flour quality evaluation, in recent years, the rapid development is the solvent retention rate method, the solvent retention rate is through the establishment of flour to water, sucrose. The correlation between the retention ability of sodium carbonate and lactic acid and the physical and chemical indexes of flour or the properties of flour products was used to predict the physical and chemical properties of flour or flour products. But in wheat breeding and special flour. In production. Due to the limitation of sample quantity, determination time and detection cost, solvent retention method can not be used in wheat breeding and real-time monitoring and guidance of special flour production process. Near-infrared spectroscopy technology is simple and rapid. The characteristics of green, high efficiency and nondestructive testing provide conditions for its application in grain quality testing. This paper systematically introduces the research progress of solvent retention rate of wheat flour. The principle of Near-Infrared Spectroscopy (NIR) and its application in grain quality detection. The effects of the scanning times of NIR spectrometer, sample thickness and temperature on the spectral acquisition were discussed. By changing the wavelength range, spectral pretreatment method, principal factor number and other experimental conditions, the larger the correlation coefficient of the calibration set of the established model is, the larger the correlation coefficient of the sample of the validation set is, Rv2). Based on the principle that the prediction RMS error of calibration set is smaller than that of SECs and SEP), the WSRC of wheat flour water retention rate is established by partial least square method. Sucrose retention rate, sodium carbonate retention rate, lactic acid retention rate and lactic acid retention ratio were determined by near-infrared quantitative analysis model. Finally, wheat flour WSRC was established. The correlation coefficient (Rc2) of the calibration set of the four solvent retention rates of SCSRCX LASRC was 0.9862 ~ 0.9586 ~ (0.9793), and the correlation coefficient of the calibration set was 0.9862 ~ 0.958 ~ (6) ~ 0.9793, respectively. The root-mean-square error (RMS) predicted by the calibration set was 1.197 / 2.7810 / 2.4887 / 6.8698, respectively. The correlation coefficient (Rv2) of the verification set was 0.9854 / 0.9480 / 0.97570.9026, respectively, and the mean square error (SEP) of the validation set was 1.2410 respectively. 3.1577-2.6992C7.6570. this study provides a new technique for rapid determination of solvent retention rate of wheat flour.
【学位授予单位】：河南工业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TS211.7;TN219

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