本文關(guān)鍵詞： 小麥粉 溶劑保持率 傅里葉變換近紅外 快速檢測(cè)　出處：《河南工業(yè)大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

【摘要】：在小麥粉品質(zhì)評(píng)價(jià)方面,近年來(lái)發(fā)展較快的是溶劑保持率法(SRC)。溶劑保持率是通過(guò)建立面粉對(duì)水、蔗糖、碳酸鈉和乳酸這4種溶劑的保持能力的特性與面粉理化指標(biāo)或面制品性狀之間的相關(guān)關(guān)系來(lái)實(shí)現(xiàn)對(duì)面粉理化指標(biāo)或面制品性狀的預(yù)測(cè)。但是在小麥育種和專用粉生產(chǎn)過(guò)程中,受到樣品量、測(cè)定時(shí)間和檢測(cè)成本的限制,溶劑保持率法并不能很好的用于小麥育種和對(duì)專用粉生產(chǎn)過(guò)程的實(shí)時(shí)監(jiān)測(cè)和指導(dǎo)。近紅外光譜技術(shù)以其簡(jiǎn)單、快速、綠色、高效、可實(shí)現(xiàn)無(wú)損檢測(cè)等特點(diǎn)為其在谷物品質(zhì)檢測(cè)方面的應(yīng)用提供了條件。本文系統(tǒng)介紹了小麥粉溶劑保持率的研究進(jìn)展、近紅外光譜分析技術(shù)的原理和在谷物品質(zhì)檢測(cè)方面的應(yīng)用。著重探討了近紅外光譜儀的掃描次數(shù)、樣品的裝樣厚度和溫度等光譜采集參數(shù)對(duì)光譜采集的影響,并通過(guò)改變波長(zhǎng)范圍、光譜預(yù)處理方法、主因子數(shù)等試驗(yàn)條件,以所建立模型的定標(biāo)集的相關(guān)系數(shù)(Rc2)和驗(yàn)證集樣品的相關(guān)系數(shù)(Rv2)越大,定標(biāo)集預(yù)測(cè)均方根誤差(SEC)和定標(biāo)集預(yù)測(cè)均方根誤差(SEP)越小為原則,采用偏最小二乘法分別建立了小麥粉水保持率(WSRC)、蔗糖保持率(SUSRC)、碳酸鈉保持率(SCSRC)、乳酸保持率(LASRC)4種溶劑保持率近紅外定量分析模型。最終建立的小麥粉WSRC、SUSRC、SCSRC、LASRC 4種溶劑保持率近紅外定量分析模型定標(biāo)集相關(guān)系數(shù)(Rc2)分別為0.9862、0.9586、0.9793、0.9223,定標(biāo)集預(yù)測(cè)均方根誤差(SEC)分別為1.1975、2.7810、2.4887、6.8698,驗(yàn)證集相關(guān)系數(shù)(Rv2)分別為0.9854、0.9480、0.9757、0.9026,驗(yàn)證集預(yù)測(cè)均方根誤差(SEP)分別為1.2410、3.1577、2.6992、7.6570。本研究為小麥粉溶劑保持率的快速檢測(cè)提供了一種新的技術(shù)手段。
[Abstract]:In wheat flour quality evaluation, in recent years, the rapid development is the solvent retention rate method, the solvent retention rate is through the establishment of flour to water, sucrose. The correlation between the retention ability of sodium carbonate and lactic acid and the physical and chemical indexes of flour or the properties of flour products was used to predict the physical and chemical properties of flour or flour products. But in wheat breeding and special flour. In production. Due to the limitation of sample quantity, determination time and detection cost, solvent retention method can not be used in wheat breeding and real-time monitoring and guidance of special flour production process. Near-infrared spectroscopy technology is simple and rapid. The characteristics of green, high efficiency and nondestructive testing provide conditions for its application in grain quality testing. This paper systematically introduces the research progress of solvent retention rate of wheat flour. The principle of Near-Infrared Spectroscopy (NIR) and its application in grain quality detection. The effects of the scanning times of NIR spectrometer, sample thickness and temperature on the spectral acquisition were discussed. By changing the wavelength range, spectral pretreatment method, principal factor number and other experimental conditions, the larger the correlation coefficient of the calibration set of the established model is, the larger the correlation coefficient of the sample of the validation set is, Rv2). Based on the principle that the prediction RMS error of calibration set is smaller than that of SECs and SEP), the WSRC of wheat flour water retention rate is established by partial least square method. Sucrose retention rate, sodium carbonate retention rate, lactic acid retention rate and lactic acid retention ratio were determined by near-infrared quantitative analysis model. Finally, wheat flour WSRC was established. The correlation coefficient (Rc2) of the calibration set of the four solvent retention rates of SCSRCX LASRC was 0.9862 ~ 0.9586 ~ (0.9793), and the correlation coefficient of the calibration set was 0.9862 ~ 0.958 ~ (6) ~ 0.9793, respectively. The root-mean-square error (RMS) predicted by the calibration set was 1.197 / 2.7810 / 2.4887 / 6.8698, respectively. The correlation coefficient (Rv2) of the verification set was 0.9854 / 0.9480 / 0.97570.9026, respectively, and the mean square error (SEP) of the validation set was 1.2410 respectively. 3.1577-2.6992C7.6570. this study provides a new technique for rapid determination of solvent retention rate of wheat flour.
【學(xué)位授予單位】：河南工業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：TS211.7;TN219

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