二维相关光谱的猪肉TVB-N特征变量优选研究

王文秀, 彭彦昆^*, 房晓倩, 卜晓朴

Characteristic Variables Optimization for TVB-N in Pork Based on Two-Dimensional Correlation Spectroscopy

WANG Wen-xiu, PENG Yan-kun^*, FANG Xiao-qian, BU Xiao-pu

不同TVB-N含量样本在不同波段下的二维同步谱与自相关谱 (a), (b): 400~420 nm; (c), (d): 450~465 nm; (e), (f): 500~550 nm; (g), (h): 555~580 nm; (i), (j): 586~717 nm; (k), (l): 726~787 nm; (m), (n): 860~960 nm