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題名 | 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 |
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作者姓名(中文) | 鍾鎮錫; 蕭介宗; | 書刊名 | 農業機械學刊 |
卷期 | 6:2 1997.06[民86.06] |
頁次 | 頁43-53 |
分類號 | 434.113 |
關鍵詞 | 近紅外線; 稻穀; Near-infrared; Rough rice; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討近紅外線分光光度計偵測台中189號整粒�瓟_,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共量均達到 5% 顯著水準。蛋白質含量 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/100g 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 含量的偵測值有增大的趨勢,直鏈澱粉含量和脂肪酸度的偵測值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。 |
英文摘要 | 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 spectropotometer 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. |
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