Measurement of Protein Content in Sesame by Near-infrared Spectroscopy Technique

摘要：

The model of determining sesame protein was built using near infrared spectroscopy (NIRS) and the FOSS system as the analyzer. The influences on the model of factors, such as the mathematics methods and optics treatment methods were studied. The results of model validation showed that the best factors were SNV only for optics treatment method and 3, 3, 3, 1 for mathematics method. The average determination coefficient of validation (RSQ) was 0.9826, the square error of cross (SEC) was 0.2313, the correlation coefficient (1-VR) was 0.7272, the square error of cross validation (SECV) was 0.9134, the average determination coefficient of validation (RSQ) was 0.896, and the standard error of prediction (SEP) was 0.827. This model could determine the protein content in sesame used as a rapid method to detect the quality of sesame seeds.

关键词： near infrared spectroscopy sesame protein

作者: Wang Jinshui Jin Huali Guo Rui Yan Lihui

作者单位: College of Food Science and Technology Henan University of Technology Zhengzhou, China, 450052

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 1092-1095

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）