傅里叶变换中红外光谱技术快速检测油条中的脂肪含量研究
Study on the rapid determination of fat in fried bread sticks with Fourier transform infrared spectroscopy
-
摘要: 目的:了解市售油条的脂肪含量情况,给市民提供营养与健康的膳食指南,并为质检部门提供快速检测油条中脂肪含量的方法。方法:该研究采集了上海市99个摊点的油条,运用索氏抽提法测定油条的脂肪含量,并采用傅里叶变换红外光谱技术（FT-IR）,运用衰减全反射装置（ATR）采集油条的红外谱图,结合偏最小二乘回归法（PLS）建立快速测定油条中脂肪含量的化学计量模型。结论:上海市售油条的脂肪含量相差很大（12.12%30.89%,w/w）,平均值为20.22%;FT-IR结合ATR可以应用于对油条中脂肪进行快速定量分析（PLS模型预测值与实际值R2=0.883,预测标准偏差SEP=1.54）,达到对大量样品进行快速筛选的目的。Abstract: Objective: To better understand the fat content of FBS ( fried bread stick) , provide dietary guidelines for nutrition and health to consumers as well as to provide a rapid analytical method for fat content in deep fried foods.Method: The fat content of FBS collected from 99 street vendors or fast- food restaurants in Shanghai, was investigated in this study. The fat content in FBS was analyzed with Soxhlet extraction method for all samples. In addition, Fourier transform infrared ( FT-IR) spectroscopy coupled with attenuated total reflectance ( ATR) was used to collect spectra of FBS and applying partial least squares regression ( PLS) in an attempt to develop rapid methods to determine the fat content of in FBS.Conclusion: The results indicated that there was a great disparity in fat content of FBS in shanghai, ranging from 12.12% to 30.89%.The average fat content of FBS was 20.22%.The R2of model predicted values against reference values of FBS was 0.883, and the standard error of prediction was1.54.FT- IR coupled with ATR was applied to quantitative analysis of fat content in FBS for rapid screening of samples.
下载: