The Detection of Quality Deterioration of Apple Juice by Near Infrared and Fluorescence Spectroscopy
Processing and storage of apple juice often triggers quality deteriora-tion regarding nutritional valuable compounds and unfavourable color changes resulting from browning. Fluorescence and near-infrared (NIR) spectroscopy were applied to detect such quality loss in apple juice. Juice samples were produced from Malus x domestica Pinova, stored at 201 for 4 days or heated at 801 for 10 min and stored at the same conditions. The quality of apple juice was measured by standard parameters such as soluble solids content, pH, CIE L*, a*, and b* values. Juice fluorescence spectra were recorded with fluorescence excitation at 250,266, 355, and 408 nm and emission at 280-899 nm resulting in an excitation-emissionmatrix (EEM) of 1240x4 for each sample. The NIR transmittance spectra were recorded in the wavelength range 900-1350 nm. The often used color b*-value for monitoring browning was correlated with the EEM variation and a reasonable calibration was built by means of n-way partial least squares (N-PLS) regression. The correlation coefficients were>0.9 in all treatments. NIR spectra were sensitive for predicting soluble solids content, but had poor capability to measure the color deterioration. Results indicated that the combination of NIR spectra and fluorescence EEM can be used to monitor the quality deterioration of apple juice.
near infrared spectroscopy fluorescence spectroscopy EEM N-PLS apple juice
Dazhou Zhu Baoping Ji Zhaoshen Qing Cheng Wang Manuela Zude
National Research Center of Intelligent Equipment for Agriculture,Beijing 100097, P.R. China College College of Food Science and Nutritional Engineering, China Agricultural University,Beijing 100083, P National Research Center of Intelligent Equipment for Agriculture,Beijing 100097, P.R. China Leibniz Institute for Agricultural Engineering Potsdam-Bornim (ATB),Potsdam-Bornim 14469, Germany
国际会议
南昌
英文
84-91
2010-10-22（万方平台首次上网日期，不代表论文的发表时间）