ピンクペッパー (Schinus terebinthifolius Raddi) の品質パラメータを化学測定で予測するためのNIRおよびMIRスペクトロスコーピー
Amanda Beatriz Sales de Lima1, Jessica Souza Coqueiro1, Elton Ferreira da Silva2
1Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Itapetinga, Bahia, Brazil.
まとめ
ローズペッପରの品質を分析するための迅速で反応剤のない方法を提供しています. ローズペッପରの品質を分析するための迅速な方法を提供しています. この技術は,複数の物理化学および抗酸化パラメータを効率的に予測し,従来の方法の限界を克服します.
科学分野:
- 農業科学
- 分析化学
- 食品科学
背景:
- 伝統的な食品品質管理方法は多くの場合 時間と資源を要します
- 食品産業にとって,迅速かつ効率的な分析技術の開発は極めて重要です.
研究 の 目的:
- ピンクペッパーを分析するための化学測定法と組み合わせた近赤外線スペクトロスコピーの応用を探求する.
- ピンクの胡の物理化学的成分と 抗酸化成分を予測する
主な方法:
- 部分最小二乗 (PLS) と区間部分最小二乗 (iPLS) の回帰を用いた34のモデルの最適化.
- 相関係数,エラー値,RPD,RERに基づくモデルの検証
主要な成果:
- iPLSモデルは優れた予測能力 (相関係数 ≥0. 7) と実用性を示した.
- iPLSモデルは,フルスペクトルPLSモデルと比較して優れた線形性とフィッティングパラメータを示しました.
- 17の質のパラメータを同時に予測することができました.
結論:
- 近赤外線スペクトロスコピーは ピンクペッパーの質分析の効率的な代替手段です
- この方法は,従来の多労なクロマトグラフィとスペクトロフォトメトリを回避します.
- この研究は,食品の素早く同時に品質を評価するためのスペクトロスコピーの可能性を強調しています.
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