Method for Measuring Water Content in Fresh Meat Using Diffusion Reflectance Near Infrared Spectroscopy and Experiment
JI Rui-qin1,2,HUANG Lan1,LIU Li1,WANG Zhong-yi1*
1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China 2.Hangzhou H3C Technologies Co.Ltd., Beijing 100085, China
摘要： 研究鲜肉深层水分的快速、无损检测方法，并用于鲜肉深层水分检测仪器的研制，具有很重要的现实意义，也是市场迫切的需求。以猪鲜肉为样品，采用近红外离散式光源，应用基于稳态空间分辨方法的漫反射方式解决了检测深度问题，测量鲜肉水分含量，得到了比较好的实验结果，r均达到0.90以上。用变异系数calculation of coefficient of variability(CV)和组内相关系数intra class correlation(ICC)检验测量的可靠性，CV≤5%，ICC达到0.83，表明方法稳定可靠。
关键词：水分含量;近红外漫反射;方法可靠性
Abstract：A method was established to determine water content of fresh meat in deep layer based on NIRS diffusion reflectance spectroscopy by using LEDs.The experimental apparatus was established to investigate internal water content with repeated experiments for pork and mince pork；the water concentration and the water content detected by standard method is linear, and the r2 is larger than 0.90.Calculation of coefficient of variability (CV) and intra class correlation (ICC) procedures were applied to assess test-retest reliability of this measuring method.The CV and ICC values were found to be good (CV≤5%；ICC=0.83).The experimental result indicated that the fast non-invasive measurement method for detecting water content in deep layer of fresh meat based on spatially-resolved spectroscopy was feasible.
Key words：Water content;Diffusion reflectance near infrared spectroscopy;Reliability
姬瑞勤1,2,黄岚1,刘莉1,王忠义1*. 鲜肉水分近红外漫反射方法及实验研究[J]. 光谱学与光谱分析, 2008, 28(08): 1767-1771.
JI Rui-qin1,2,HUANG Lan1,LIU Li1,WANG Zhong-yi1*. Method for Measuring Water Content in Fresh Meat Using Diffusion Reflectance Near Infrared Spectroscopy and Experiment. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2008, 28(08): 1767-1771.
[1] MIN Lian-ji(闵连吉).Meat Science and Technology(肉的科学与加工技术).Beijing：Chinese Food Press(中国食品出版社)，1988.9. [2] GUO Jian, QIN Ye-mei, DAI Qiu-fang(郭 建, 覃业梅, 代秋芳).Natural Science Journal of Xiangtan University(湘潭大学自然科学学报), 2002, 24(4)：46. [3] TENG Zhao-sheng, LIU Kun-hua, TANG Rui-ming, et al(滕召胜, 刘坤华, 唐瑞明, 等).Journal of the Chinese Cereals and Oils Association(中国粮油学报), 1999, 14(3)：53. [4] LIU Xu, CHEN Hua-cai, LIU Tai-ang, et al(刘 旭，陈华才，刘太昂, 等).Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2007, 27(12)：2465. [5] LI Xiao-li, HE Yong, QIU Zheng-jun(李晓丽，何 勇，裘正军).Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2007, 27(2)：279. [6] LI Chun-xiang, CHEN Ting-yu, YAN Yong-sheng(李春香，陈婷玉，闫永胜).Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2007, 27(10)：2127. [7] Elwell, Jem Hebden.Near-Infrared Spectroscopy.Biomedical Optics Research Laboratory.http://www.medphys.ucl.ac.uk/research/borg/research/NIR_topics/spectra.htm. [8] CHEN Xiao-zhu, CHEN Hong(陈晓竹, 陈 宏).Analysis Technique for Physical Property and Instrument(物性分析技术及仪表).Beijing：China Machine Press(北京：机械工业出版社)，2002.4. [9] Ishimaru A.Wave Propagation and Scattering in Random Media.USA：Academic Press.1978. [10] Farrell T J, Patterson M S, Wilson B.Medical Phys.1992, 19(4)：879. [11] Okada E, Firbank M, Delpy D T.Phy.Med.Biol., 1995, 40：295. [12] Okada E, Firbank M, Delpy D T.Physics in Medicine and Biology, 1995, 40(12)：2093. [13] HUANG Lan, TIAN Feng-hua, DING Hai-shu, et al(黄 岚, 田丰华, 丁海曙, 等).J.Infrared Millim.Waves(红外与毫米波学报), 2003, 22(5)：379. [14] HUANG Lan, DING Hai-shu, HOU Xin-ling, et al.Physiol.Meas., 2004, 25：749. [15] Matcher S J, Cooper C E.Phys.Med.Biol., 1994, 39(8)：1295. [16] Matcher S J, Elwell C E, Cooper C E, et al.Analytical Biochemistry, 1995, 227(1)：54. [17] JIN Min, XIA Yu-yu(靳 敏, 夏玉宇).The Testing Technology of Food(食品检验技术).Beijing：Chemical Industry Press(化学工业出版社), 2003.9. [18] Fingelkurts A A, Fingelkurts A A, Ermolaev V A, et al.International Journal of Psychophysiology, 2006, 59(2)：116. [19] Kollmitzer J, Ebenbichler G R, Kopf A.Clinical Neurophysiology, 1999, 110(4)：725.
