| Comparison Between MIR and NIR Spectroscopic Techniques for the Determination of Fat and Protein Contents in Milk |
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| 作者姓名： | 张学典 常敏 马真 彭丹 徐可欣 |
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| 作者单位： | State Key Laboratory of Precision Measuring Technology and Instruments Tianjin University，State Key Laboratory of Precision Measuring Technology and Instruments，Tianjin University，State Key Laboratory of Precision Measuring Technology and Instruments，Tianjin University，State Key Laboratory of Precision Measuring Technology and Instruments，Tianjin University，State Key Laboratory of Precision Measuring Technology and Instruments，Tianjin University，Tianjin 300072，China，Tianjin 300072，China，Tianjin 300072，China，Tianjin 300072，China，Tianjin 300072，China |
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| 基金项目： | 国家自然科学基金;国家重点基础研究发展计划(973计划) |
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| 摘 要： | To compare mid-infrared(MIR)and near-infrared(NIR)spectroscopies for the determination of the fat and protein contents in milk,the same sample sets with varying concentrations of fat and protein were measured in the MIR range of 3 200-700 cm-1 and NIR range of 9 000-4 000 cm-1.The spectral features in the two regions were analyzed.The MIR spectra of milk were characteristic due to the MIR inherent molecular specificity,whereas the NIR spectra were relatively characterless due to the NIR low selectivity.Partial least squares(PLS)regression models for fat and protein were developed by using both MIR and NIR spectra.MIR data with no pretreatment gave better results than NIR data.The square correlation coefficient(R2)and the root mean square error of prediction(RMSEP)were 0.98 and 0.10 g/dL for fat and 0.97 and 0.11 g/dL for protein.With NIR techniques,satisfactory results were not obtained with raw data.However,NIR data after pretreatment gave similarly good results to the ones using MIR method.This paper indicates that either of the MIR and NIR spectral methods is reliable for the determination of the fat and protein contents.
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| 关 键 词： | MIR NIR 红外线光谱学 牛奶 脂肪 蛋白质 检测方法. |
| 修稿时间： | 2007-03-15 |
Comparison Between MIR and NIR Spectroscopic Techniques for the Determination of Fat and Protein Contents in Milk |
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| ZHANG Xuedian,CHANG Min,MA Zhen,PENG Dan,XU Kexin.Comparison Between MIR and NIR Spectroscopic Techniques for the Determination of Fat and Protein Contents in Milk[J].Transactions of Tianjin University,2007,13(5):375-378. |
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| Authors: | ZHANG Xuedian CHANG Min MA Zhen PENG Dan XU Kexin |
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| Institution: | State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, China |
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| Abstract: | To compare mid-infrared (MIR) and near-infrared (NIR) spectroscopies for the determination of the fat and protein contents in milk, the same sample sets with varying concentrations of fat and protein were measured in the MIR range of 3 200-700 cm-1 and NIR range of 9 000-4 000 cm- 1. The spectral features in the two regions were analyzed. The MIR spectra of milk were characteristic due to the MIR inherent molecular specificity, whereas the NIR spectra were relatively characterless due to the NIR low selectivity. Partial least squares (PLS) regression models for fat and protein were developed by using both MIR and NIR spectra. MIR data with no pretreatment gave better results than NIR data. The square correlation coefficient ( R2) and the root mean square error of prediction (RMSEP) were 0.98 and 0.10 g/dL for fat and 0.97 and 0.11 g/dL for protein. With NIR techniques, satisfactory results were not obtained with raw data. However, NIR data after pretreatment gave similarly good results to the ones using MIR method. This paper indicates that either of the MIR and NIR spectral methods is reliable for the determination of the fat and protein contents. |
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| Keywords: | mid-infrared spectroscopy near-infrared spectroscopy milk fat protein |
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