Optimization of near-infrared reflectance models in determining flavonoid composition of okra (Abelmoschus esculentus L.) pods

被引：7

作者：

Cui, Yutong ^{[1
]}

Wu, Jianguo ^{[1
]}

Chen, Yingying ^{[1
]}

Ji, Fangchen ^{[1
]}

Li, Xinyuan ^{[1
]}

Yang, Jing ^{[1
]}

Hong, Seung-Beom ^{[2
]}

Zhu, Zhujun ^{[1
]}

Zang, Yunxiang ^{[1
,3
]}

机构：

[1] Zhejiang A&F Univ, Coll Hort Sci, Collaborat Innovat Ctr Efficient & Green Prod Agr, Minist Agr & Rural Affairs,Key Lab Qual & Safety C, Hangzhou 311300, Zhejiang, Peoples R China

[2] Univ Houston Clear Lake, Dept Biotechnol, Houston, TX 77058 USA

[3] Zhejiang A&F Univ, Coll Hort Sci, Wusu Rd 666, Hangzhou 311300, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 418卷

基金：

中国国家自然科学基金;

关键词：

Okra; Flavonoid composition; Near -infrared spectroscopy (NIRS); Chemometrics; Spectral analysis; PARTIAL LEAST-SQUARES; SPECTROSCOPY; ANTIOXIDANT; CALIBRATION; SELECTION; QUALITY; NIR;

D O I：

10.1016/j.foodchem.2023.135953

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Okra pods have been utilized as a functional food due to their rich active ingredient composition, especially the high content of flavonoid compounds. This study conducted near-infrared spectroscopy (NIRS) modeling opti-mization and external validation based on the flavonoid components of 219 pod samples. Spectral correlation analyses identified two types of spectral response patterns classified as quercetin-3-O-xylose (1-2) glucoside (QOXG) and total flavonoid content (TFC), consisting of six different spectral regions. Different modeling effects were observed for QOXG and TFC with various spectral region combination analyses, where the lower wave -number region contributed more to both flavonoids calibration models. The combination of standard normal variate / "1, 9, 3" / partial least squares was found to be the most effective for developing calibration models for both flavonoids. The resulting models had small root mean square errors of prediction for external validation and high determination coefficients, indicating their usefulness for rapid prediction of flavonoid composition in okra pods.

引用

页数：9