穀溫及含水率對近紅外線分光光度計偵測稻穀成分的影響

The Effect of Temperature and Moisture Content on Detecting Compositions of Rough Rice by a Near-Infrared Spectrophotometer

鐘鎮錫(Jenn-Yang Jong) ； 蕭介宗(Jai-Tsung Shaw)

《農業機械學刊》 6卷2期 (1997/06) Pp. 43-53

https://doi.org/10.30062/JAM.199706.0005

摘要

本研究探討近紅外線分光光度計偵測台中189號整粒稉稻，並用化學方法分析整粒稻穀的含水率、蛋白質含量、直鏈澱粉含量和脂肪酸度做為標準，以MLR分析在不同穀溫及含水率下的光譜資料，建立較準確的校正線，作為預測稻穀成分的參考。
穀溫在10℃至40℃時，近紅外線分光光度計偵測含水率受稻穀溫度的影響並不顯著，而偵測蛋白質含量、直鏈澱粉含量與脂肪酸度時因穀溫不同而產生的變異量均達到5%顯著水準。蛋白質含量的預測約每10℃下降0.1%（乾基），直鏈澱粉含量的預測約每10℃下降1.6%（乾基），脂肪酸度的預測約每10℃上升1.9(mgKOH/100 g乾物重)。而在穀溫為20℃、含水率在13%至17%之間時，近紅外線光譜偵測蛋白質含量、直鏈澱粉含量及脂肪酸度的偏差量均未達5%顯著水準。含水率超過17%時，蛋白質含量的偵測値有增大的趨勢，直鏈澱粉含量和脂肪酸度的偵測値則隨含水率的增高明顯降低。
在同一品種及不更動顆粒排列之校正線，相關係數與劉與蕭(1995)與彭(1995)前人結果比較均有顯著的提昇，而校正標準偏差則有顯著的下降。

關鍵字

近紅外線 ； 稻穀

並列摘要

The object of this research is to detect the effect of temperature and moisture content on moisture, protein, amylose and fat acidity of whole-kernel rough rice of Taichung 189 Japonica-variety by a near-infrared spectrophotometer, and to establish the better calibration curves by MLR for predicting the compositions of rough rice.
Between 10℃ and 40℃, the temperature effect on the moisture measured by the near-infrared spectrophotometer was not significantly different, but it was significantly different on the measured protein, amylose and fat acidity. The predicted was decreased respectively 0.01%/℃(d.b.) for protein, and 0.16%/℃(d.b.) for amylose, but increased 0.19 (mgKOH/100g dry matter)/℃ for fat acidity. If the temperature was fixed at 20℃ and the moisture content was varied between 13% and 17%, the measured protein, amylose, and fat acidity by the near-infrared spectrophotometer were not significantly different. When the moisture content was above 17%, the measured protein was increased. However, the measured amylose and fat acidity were significantly decreased as the moisture content was increased.
With the same variety and without changing the particle arrangement, calibration curves had significantly higher correlation coefficients compared with Peng's (1995), Liu's and Shaw's(1995), but the standard error of prediction was significantly decreased.

並列關鍵字

Near-infrared ； Rough rice