基于红外特征光谱的熟制鸡肉鉴别技术研究

为了实现熟制鸡肉的快速鉴别,应用近红外光谱结合PLS分析对熟制鸡肉掺假现象进行了识别分析。该研究针对掺有不同含量卡拉胶、水的熟制鸡肉,采集了其近红外光谱。选择S-G导数+SNV的预处理方式,分别选择8个和9个主成分建立了最优PLS分析模型。研究结果表明,PLS模型具有较好的识别效果,其中掺有水的模型优于掺有卡拉胶的模型,两模型最高正确率分别高达98.4%和99.0%。由此可见,基于红外特征光谱的熟制鸡肉鉴别技术具有实用价值。

Study on Cooked Chicken Authentication Technology Based on Infrared Characteristic Spectrum

In order to realize the rapid authentication of cooked chicken,the near-infrared spectroscopy combined with PLS analysis is used to identify and analyze the adulteration of cooked chicken.In this study,the near-infrared spectra are collected for cooked chicken with different content of carrageenan and water.The S-G derivative+SNV preprocessing method is selected,and 8 and 9 principal components are selected to establish the optimal PLS analysis model.The results show that the PLS model has a good recognition effect,and the model with water is better than the model with carrageenan.The highest correct rate of the two models is as high as 98.4% and 99.0% respectively.It can be seen that the cooked chicken authentication technology based on infrared characteristic spectrum is feasible.