近红外光谱技术在牛奶及其制品品质检测中的应用-王晶

29,5　　　　　　　　　　　　Vol.29,No.5,pp1281-128520095　　　　　　　　　　　　SpectroscopyandSpectralAnalysisMay,2009　王　晶1,王加启1＊,卜登攀1,国卫杰1,2,申军士1,魏宏阳1,周凌云1,刘开朗11.,,　1001932.,　830052　　,。,、、,。,、、。、、、,,。、、、,,。,。　;;;;:S879.1　　:A　　DOI:10.3964/j.issn.1000-0593(2009)05-1281-05　:2008-03-26,:2008-06-28　:(2006DFB32160),“”(2006BAD04A03,2006BA004A17-E)(NyhyZX07-036)　:　,,1976,　　e-mail:[e-mail]＊　　e-mail:[e-mail]　　　,,,。,,。,。“”、“”、“”,,。,、、,。,。,、、。、、。、,,。1　　　(nearinfrared,NIR),780～2526nm,。。,,。,,。,。,:(1),1min;(2),,;(3),、、;(4),、、,;(5),,;(6),;(7),,,。2　2.1　2.1.1　牛奶,,、、、、。。Laporte[1]、、。96,0.12%,0.06%,0.04%,0.05%。,,NIR。。[2],。[3]、、。、。2.1.2　奶粉,、,、。、、、、,。Nagara-jan[4]。4%～10%45,800～2500nm,,0.99420.1040。5,NIR-。Wu[5,6]。(LS-SVM),0.97960.981。,。[7],、、、、6。NIR。2.1.3　酸奶,,,。,,。,。He[8]。160NIR,NIR,0.894,(SEC)0.356,(SEP)0.389。25,0.934。NIR。[9]。,,。100%。。2.1.4　奶酪及奶油等,。、、,、。,,、,。Rodriguez-Otero[10]、。92,R20.98。25,,0.47,0.50,0.61。。,[11]。,。13.2%7.9%。。2.2　、、。,,。,,,,1282　　　　　　　　　　　　　　　　　　　29,。,、、、、,。。Kasemsumran[12],1100～2500nm,SIMCA。PLS。,,。[13],。;PLSpH;,,。。。Sivakesava[14](FT-MIR)(FT-NIR)ppb。FT-MIRFT-NIR,,。,,0.89。。,。、(85%～95%),。[15]KBr51,。、;、,。,(FTIR),。,。[16],,0～0.25mg·g-1,,0.9986,,。2.3　,,。,,。、、,。、、,,,。,。Kawamura[17]。600～1050nmNIR,(、)、(SCC)(MUN),。。,。,。,。Navrátil[18](electronicnose,EN)。,NIREN。Meagher[19](SFC)。,。,,,,。,,。3　　　　,,、、,,。,,。,。、、,,。,,12835　　　　　　　　　　　　　　　　　　　　、、,,,。[1]　LaporteMF,PaquinP.JournalofAgriculturalandFoodChemistry,1999,47(7):2600.[2]　LLi-na,ZHANGYue,ZHOUDing-wen(,　,).JournalofTianjinUniversity(),2004,37(12):1093.[3]　WANGYun,XUKe-xin,CHANGMin(　,,　).OpticalInstruments(),2006,28(3):3.[4]　NagarajanR,SinghP,MehrotraR.JournalofAutomatedMethodsandManagementinChemistry,2006,28:1.[5]　WuD,FengS,HeY.JournalofDairyScience,2007,90:3613.[6]　WuD,HeY,FengS,etal.JournalofFoodEngineering,2008,84(1):124.[7]　WUJing-zhu,WANGYi-ming,ZHANGXiao-chao,etal(,,,).SpectroscopyandSpectralAnalysis(),2007,27(9):1735.[8]　HeY,WuD,FengS,etal.InternationalJournalofFoodProperties,2007,10:1.[9]　HEYong,FENGShui-juan,LIXiao-li,etal(　,,,).SpectroscopyandSpectralAnalysis(),2006,26(11):2021.[10]　Rodriguez-OteroJL,HermidaM,CepedaA.JournalofAOACInternational,1995,78(3):802.[11]　YUANHui-jun,FUHong,RAOPing-fan,etal(,　,,).JournalofCerealsOils(),2007,(2):40.[12]　KasemsumranS,ThanapaseW,KiatsoonthonA.AnalyticalSciences,2007,23:907.[13]　HANDong-hai,LUChao,LIUYi(,　,　).DairyGuide(),2006,(4):39.[14]　SivakesavaS,IrudayarajJ.JournalofDairyScience,2002,85:487.[15]　DENGYue-e,SUNSu-qin,NIULi-yuan,etal(,,,).ActaNutrimentaSinica(),2007,29(1):91.[16]　HUIRui-hua,HOUDong-yan,GUANChong-xin,etal(,,,).FoodScience(),2003,24(8):121.[17]　KawamuraS,KawasakiM,NakatsujiH,etal.SensingandInstrumentationforFoodQualityandSafety,2007,1:37.[18]　NavrátilM,CimanderC,MandeniusCF.JournalofAgriculturalandFoodChemistry.2004,52(3):415.[19]　MeagherLP,HolroydSE,IllingworthD,etal.JournalofAgriculturalandFoodChemistry.2007,55(8):2791.ApplicationofNear-InfraredSpectroscopytoQualityDetectionofMilkandItsProductsWANGJing1,WANGJia-qi1＊,BUDeng-pan1,GUOWei-jie1,2,SHENJun-shi1,WEIHong-yang1,ZHOULing-yun1,LIUKai-lang11.TheStateKeyLaboratoryofAnimalNutrition,InstituteofAnimalScience,ChineseAcademyofAgriculturalSciences,Beijing　100193,China2.CollegeofAnimalScience,XinjiangAgriculturalUniversity,Urumqi　830052,ChinaAbstract　Milkanditsproductsasakindofidealcomprehensivenutritionalfood,hasbecominganindispensablepartofpeople'sdailylife.Butatthesametime,thequalityofdairyproductshasbeenalsoincreasinglyconcernedbyconsumers.Real-time,rapidandaccu-ratedetectionofmilkanditsproductsintermsofcomponent,adulterants,residuesandpreservativesistheprimaryconditionforimpro-vingthedairyproductsqualityandcontrollingtheproductionprocess.Qualitypredicationofmilkanditsproductswasoftencompletedbylaboratoryanalysisinthepast,whichwascomplicatedandtime-consumingandcouldnotsatisfytheneedsforevaluatingthemilkprod-uctsqualityandmonitoringtheproductionproceedingeffectively.Howtopredictthequalityofmilkanditsproductsquicklyandaccu-ratelyisapracticalproblemthatneedstoberesolved.Near-infraredspectroscopy(NIRS)isarapid,convenient,highlyefficient,non-destructiveandlow-costanalyticaltechnique,whichhasbeenwidelyusedinvariousfieldsforquantitativeandqualitativeanalysis.Asanewanalysistechnique,NIRShasgreatpotentialofapplicationtomilkanditsproductsdetection,owningtoitsquick,conciseandnon-destructivecharacteristics.Themainnutrientcomponentswerethemajorindexofmilkanditsproductsqualityevaluation.Determi-ningthemainnutrientcomponentsofmilkanditsproductsrapidlycanprovidesoundbasisforevaluatingtheproductsquality.Atthesametime,adulterants,residuesandpreservativeswerealsodistinctfingerprintcharacteristicsintheNIRspectrajustlikethemainnu-trientcomponents.Sothisnewapproachescouldalsobeusedinqualitydistinguishingandon-linedetectionofmilkanditsproducts.ManyresearcheshavealsoconcludedthatNIRStechnologyhasgoodstabilityandhighpredictionabilityondairyproductsanalysis,ex-1284　　　　　　　　　　　　　　　　　　　29hibiteswellcorrelationwiththeresultbylaboranalysismethod.Inthepresentpaper,theprinciplesandadvantage