頁籤選單縮合
題名 | 以近紅外線分光度計偵測影響稻米食味之主要成分=Detecting Major Constituents Affecting Rice Taste by a Near-Infrared Spectrophotometer |
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作者姓名(中文) | 彭智平; 李汪盛; 蕭介宗; | 書刊名 | 農業工程學報 |
卷期 | 43:2 1997.06[民86.06] |
頁次 | 頁56-72 |
分類號 | 434.113 |
關鍵詞 | 近紅外線; 校正線; 稻分; Near-infrared; Calibration curve; Rice; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以本省最主要之糧食作物水稻為基本試驗材料,針對在中部地區生產之二 十九種秈、�狺恅z稻品種利用近紅外線分析法及傳統化學分析法對整粒及粉碎稻米的水分、 蛋白質、直鏈澱粉含量及脂肪酸度進行分析,希望能建立其多變數線性關係,作為利用近紅 外線快速及直接偵測稻米品質及未來開發本土化食味計之基礎資料。實驗結果顯示近紅外線 光譜分析法可合理量測稻穀的含水率的含水率介於 16.32% 到 26.46% (濕基 ), 粉碎稻穀 含水率介於 14.62% 到 21.41% (濕基 ), 整粒稻穀及粉碎稻穀蛋白質含量介於 6.56% 到 9.70% (乾基 ),整粒稻穀含水率校正曲線所選定跟波長為 2036、2120 及 2284 nm, 粉碎 稻穀則為 1672、1968 及 2472nm,整粒稻穀蛋白質校正曲線所選定之波長為 1180、1220、 2092、2460 及 2484nm,粉碎稻穀則為 2124、2148、2220、2228 及 2460, 整粒白米蛋白 質含量之校正曲線所選定的波長為 1160、 1184、1200、 1216 及 1528nm, 粉碎白米則為 2116、2164、2340 及 2460nm。在直鏈澱粉及脂肪酸度的校正上,因樣品頻率分佈不均、品 種間的變異加上化學分析之差異等影響,尚未能達到理想的預測結果,仍待繼續研究。 |
英文摘要 | Rice, the most important cereal grain in Taiwan, is used as a basic experimental material in this study. Twenty-nine different varieties of rice in Taichung area were detected for the moisture, protein, amylose content, and fat acidity by near-infrared reflection (NIR) method and traditional chemical analysis methods to find out their multiple linear regression relationship for the detecting rice quality rapidly and directly and to establish the database for future developing domestic rice taste analyzer. Experimental results showed that the moisture and protein content of rough rice and milled rice can be measured by NIR for he moisture content of whole rough rice kenels ranged from 16.32% to 26.46% (w.b.), the moisture content of powdered rough rice kernels ranged from 14.62% to 21.41% (w.b.), the protein content of whole and rough rich kernels ranged from 6.56% to 9.70% (d.b.) and for the protein content of whole and powdered rough rice kernels ranged from 6.3% to 10.36% (d.b.). The calibration curves for the moisture content fo rough rice kernels and powered rough rice were chosen respectively three wavelengths 2036, 2120 and 2284nm and 1672, 1968, 2472nm. The chosen wavelengths of protein content calibration were 1180, 1220, 2092, 2460 and 2484nm for whole rough rice kernels and 2124, 2148, 2220, 2228, and 2460nm for powdered frough rice. For milled rice kernels, the calibration curve of protein content was with five chosen wavelengths 1160, 1184, 1200, 1216 and 1528m and with five chosen wavelengths 2116, 2164, 2340 and 246mm for powdered milled rice. For the calibration of amylose content and fat acidity, a few factors may affect the correlation coefficient and standard errors of performance, such as non-uniform samples in NIR testing, variation in sample species, and poor duplication in chemical analysis. Further study may be required for better prediction. |
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