通过ICP-MS和电子舌头预测建模,揭示了大米感官变化的金属元素驱动因素
Guofeng Tan1, Chenchen Liu2, Yan Tong1
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
NPJ science of food
|January 19, 2026
概括
米中的金属积累会影响营养和饮食质量. 由ICP-MS分析的元素概况与感官特征相关,使客观地评估大米的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 米粒中的金属积累会影响营养价值和消费者对食用品质的看法.
- 了解元素组成和感官属性之间的关系对于米质控制至关重要.
研究的目的:
- 为了研究米的元素形状和感官特征之间的联系.
- 开发基于其元素组成的客观方法来评估米饭的食用质量.
主要方法:
- 在36个大米样本中,使用诱导合等离子体质谱法 (ICP-MS) 量化26个金属元素.
- 层次集群分析用于样本分组,ANOVA用于元素显著性,感官评估用于饮食质量评估.
- 应用皮尔森相关性,部分最小平方回归变量在预测中的重要性 (PLSR-VIP),主要组件分析 (PCA) 和支向量机 (SVM) 模型.
主要成果:
- 层次集群分析根据元素概况将米样本分为三组.
- 在不同组中观察到基本元素 (Ca,Mg,Zn,Cu) 和非基本元素 (Al,Ba,B) 的显著差异.
- 特定元素 (Ag,Al,B,Ba,Co,V) 与感官特征有负相关性,而Ca和Fe则表现出属性特定的影响.
- 电子舌头分析和SVM模型在基于基本数据的米质量分类方面显示出高准确性 (93%).
结论:
- 米的元素特征与它的感官性能之间存在着很强的相关性.
- 元素分析为快速,客观和非破坏性评估大米质量提供了一个框架.
- 这项研究提供了通过受控的种植和加工来改善大米质量的见解.
相关概念视频
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