以近紅外線分光光度計偵測整粒稻穀脂肪酸度含量

Determining the Fat Acidity of Rough Rice by Near-Infrared Reflectance Spectroscopy

李汪盛(Wang-Sheng Li) ； 蕭介宗(Jai-Tsung Shaw)

《桃園區農業改良場研究報告》 35期 (1998/12) Pp. 11-23

https://doi.org/10.29567/ZHWHGX.199812.0002

摘要

本研究重點在利用近紅外線分光光度計偵測整粒稻穀脂肪酸度含量，稻穀含水率為13%，穀溫為25℃。利用部份最小平方法所建立之整粒稻穀脂肪酸度含量校正線，驗證樣本之判定係數（r(subscript val)^2）為0.87，驗證標準偏差（SEP）為0.83 mg KOH/100g乾物質。粉碎稻穀脂肪酸度含量校正線，驗證樣本之判定係數（r(subscript val)^2）為0.94，驗證標準偏差（SEP）為0.73 mg KOH/100g乾物質。當穀溫由10℃變化至40℃，穀溫對於稻穀脂肪酸度含量校正線之影響為穀溫每上升1℃脂肪酸度預測值將增加0.24 mg KOH/100g乾物質。

並列摘要

Near-infrared reflectance spectroscopy (NIRS) was used to develop calibration curves for determining the fat acidity of whole-kernel and ground rough rice with 13% moisture content at 25℃. Partial-least-squares regression (PLSR) uses the optimal calibration curve for whole-kernel rough rice to measure the coefficient of determination of validation (r(subscript val)^2) and standard error of prediction (SEP) of 0.87 and 0.83 mg of KOH/100g of dry matter respectively. However the optimal calibration curve for ground rough rice has a higher of validation (r(subscript val)^2) and lower SEP of 0.94 and 0.73 mg of KOH/100g of dry matter respectively. From 10 to 40℃the temperature effect causes an increase of 0.24 mg of KOH/100g of dry matter/℃ in the predicted fat acidity of whole-kernel rough rice.

並列關鍵字

Near-infrared reflectance spectroscopy ； Fat acidity ； Rough rice