NEAR-INFRARED SPECTROSCOPIC MEASUREMENT OF PROTEIN-CONTENT IN OIL-WATER EMULSIONS

被引：6

作者：

KAMISHIKIRYO, H ^{[1
]}

HASEGAWA, K ^{[1
]}

TAKAMURA, H ^{[1
]}

MATOBA, T ^{[1
]}

机构：

[1] NARA WOMENS UNIV,DEPT FOOD SCI & NUTR,NARA 630,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

OIL WATER EMULSIONS; PROTEIN CONTENT; SOYBEAN OIL; NEAR INFRARED;

D O I：

10.1111/j.1365-2621.1992.tb11307.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The regression coefficient (slope) of the calibration for determination of the protein content decreased as oil content increased. A corrected equation for the effect of oil was derived using optical intensities at 2170 nm (protein) and 2306 nm (oil). The accuracy of the corrected calibration was tested against separate data sets with each oil content. Standard errors of the corrected calibration were comparable to the standared regression equation over a wide range of oil content, suggesting that this corrected calibration is useful for determination of the protein content in oil/water emulsions.

引用

页码：1239 / 1241

页数：3

共 6 条

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