Study on Component Detection of Cheese Wrapped by Polyethylene Film Based on NIRS
PI Fu-wei1,WANG Jia-hua1,SUN Xu-dong2,HAN Dong-hai1*
1. College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China 2. College of Engineering, China Agricultural University, Beijing 100083，China
Abstract：The possibility of direct determination of fat and protein of wrapped cheese by near infrared spectroscopy was studied. The influences of polyethylene film on the spectra were discussed in order to detect the components of wrapped cheese. And the influences were eliminated using Norris derivation filter pretreatment means. The models for fat and protein of wrapped cheese were calibrated by partial least squares regression (PLS) following eliminating outline, spectral pretreatment, and PLS factors optimization. The best models gave standard errors for calibration of 0.240 and 0.355, standard errors for prediction of 0.326 and 0.219, and correlation coefficients of 0.928 and 0.952 for fat and protein of wrapped cheese, respectively. The results showed no difference from those by non-wrapped cheese’s models, and were better than wrapped cheese’s models without Norris derivation filter pretreatment. Based on the results, it was concluded that near infrared spectroscopy is a reliable, accurate and fast method for non-invasive measurement of wrapped cheese fat and protein.
皮付伟1,王加华1,孙旭东2,韩东海1*. 基于聚乙烯膜包装奶酪成分的NIRS检测研究[J]. 光谱学与光谱分析, 2008, 28(10): 2321-2324.
PI Fu-wei1,WANG Jia-hua1,SUN Xu-dong2,HAN Dong-hai1*. Study on Component Detection of Cheese Wrapped by Polyethylene Film Based on NIRS. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2008, 28(10): 2321-2324.
[1] Chen Jie Yu, Iyo C, Terada F, et al. Journal of Near Infrared Spectroscopy,2002, 10(4): 301. [2] LIU Rong, CHEN Wen-liang, XU Ke-xin, et al(刘 蓉, 陈文亮, 徐可欣, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析),2005,25(2): 207. [3] HAN Dong-hai, LU Chao, LIU Yi, et al(韩东海，鲁 超，刘 毅, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析)，2007,27(3): 465. [4] Tsenkova R, Atanassova S, Kawano S. Journal of Animal Science,2001, 79(10): 2550. [5] Pravdova V, Walczak B, Massart D L, et al. Analytica Chimica Acta,2001, 450(1-2): 131. [6] HAN Dong-hai, LU Chao, LIU Yi(韩东海，鲁 超，刘 毅). Dairy Industry Review(乳业导报)，2005, 8: 158. [7] Karoui R, Pillonel L, Schaller E, et al. Food Chemistry,2007, 101(3)：1121. [8] Karoui R, Mouazen A M, ric D, et al. International Dairy Journal,2006, 16(10)：1211. [9] Skeie S, Feten G, Almoy T. International Dairy Journal,2006, 16(3): 236. [10] Cattaneo T M P, Giardina C, Sinelli N. International Dairy Journal,2005, 15(9): 693. [11] Curda L, Kukackova O. Journal of Food Engineering,2004, 61(3): 557. [12] Lambert K, Sorensen, Rita J. International Dairy Journal, 1998, 8(10-11)：863. [13] Adamopoulos Konstantinos G, Athanasia M Goula, Heracles J. Journal of Food Composition and Analysis,2001, 14: 431. [14] Health Ministry of the People’s Republic of China(中华人民共和国卫生部编). Methods of Food Hygienic Analysis-Physical and Chemistry Section(1), GB/T 5009.1～5009.100—2003.(中华人民共和国国家标准(食品卫生检验方法, 理化部分(1))). Beijing: Standard Press of China(北京：中国标准出版社),2004. [15] LU Chao, HAN Dong-hai. Journal of Near Infrared Spectroscopy,2005, 13：139. [16] CHU Xiao-li, YUAN Hong-fu, LU Wan-zhen(褚小立，袁洪福，陆婉珍). Progress in Chemistry(化学进展),2004, 16(4): 28.
