使用近红外超光谱成像检测巧克力片内味的子
Jokin Ezenarro1, Núria Vera-I-Valls2, Ángel García-Pizarro2
1Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
近红外高光谱成像 (NIR-HSI) 提供了一种非破坏性的方法来检测巧克力棒中的子味. 这项技术通过直接分析坚果质量,可以有效控制糖果产品的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学 分析化学
- 频谱学是一种光谱学.
背景情况:
- 子味会对巧克力产品的味道和质量产生负面影响.
- 在巧克力等复杂的食物矩阵中非破坏性地检测味是具有挑战性的.
研究的目的:
- 评估近红外高光谱成像 (NIR-HSI) 作为一种非破坏性的方法,用于检测商业巧克力条内的味.
- 开发一种化学测量方法来分析来自巧克力和子混合物的光谱数据.
主要方法:
- 使用NIR-HSI分析了含有新鲜或氧化子的巧克力棒.
- 使用光谱分离技术,将子光谱贡献与巧克力背景隔离出来.
- 差异分析 (ASCA) 和部分最小方程差异分析 (PLS-DA) 用于数据建模.
主要成果:
- 度显著解释了13.09%的光谱变异 (p=0.001),表明可以检测到的光谱特征.
- 一个使用剩余子光谱的PLS-DA模型成功地分类了新鲜与腐烂的子.
- 开发的模型准确地将所有巧克力棒分类到一个独立的验证集中.
结论:
- 与化学测量模型相结合的NIR-HSI是一种可行且有前途的方法,用于在巧克力中现场检测子性.
- 这种非破坏性技术可以在没有样本分离的情况下,促进异质糖果产品的质量控制.
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