基于近红外光谱的稻谷、大米、大米粉直链淀粉含量预测

以产自安徽省的99 份籼米为研究对象,比较稻谷、大米、大米粉近红外光谱测定直链淀粉的差异,利用TAS全校准技术下稻谷、大米、大米粉3种大米物理形态的近红外光谱测定直链淀粉结果的相关性,建立适用于安徽省所产稻谷中直链淀粉营养成分的定量模型。研究结果表明,稻谷、大米、大米粉测定直链淀粉模型的预测相关系数分别为0.863、0.752、0.927。重复性验证等指标也反映出直链淀粉建模结果较好,利用近红外光谱测定稻谷、大米、大米粉直链淀粉含量的方法可行。

Analysis of Amylose Content in Rice in the Husk,Rice and Rice Powder by Near Infrared Spectroscopy

Amylose content is a limited index of high-quality paddy,amylose detection methods mainly rely on the national standard method,the process is cumbersome,and can not detect multiple indicators at the same time.In this study,99 indica paddy samples from Anhui Province were used as modeling samples.The amylose model was established by near infrared spectroscopy.In order to establish the quantitative model of amylose nutritional components in rice produced in Anhui Province,the correlation between the results of amylose determination by near infrared spectroscopy under the physical forms of paddy,rice and rice flour was studied.The partial least squares model of TAs full calibration technology was used to compare the differences of amylose determination among paddy,rice and rice flour by near infrared spectroscopy.The correlation coefficients of amylose in paddy,rice and rice flour were R(paddy)=0.863,R(rice)=0.752,R(rice flour)=0.927.