Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli

被引：27

作者：

Hernandez-Hierro, Jose Miguel ^{[1
]}

Esquerre, Carlos ^{[2
]}

Valverde, Juan ^{[3
]}

Villacreces, Salvador ^{[3
]}

Reilly, Kim ^{[4
]}

Gaffney, Michael ^{[4
]}

Lourdes Gonzalez-Miret, M. ^{[1
]}

Heredia, Francisco J. ^{[1
]}

O'Donnell, Colm P. ^{[2
]}

Downey, Gerard ^{[3
]}

机构：

[1] Univ Seville, Fac Farm, Dept Nutr & Food Sci, Food Colour & Qual Lab, E-41012 Seville, Spain

[2] Univ Coll Dublin, Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

[3] TEAGASC, Food Res Ctr Ashtown, Dublin 15, Ireland

[4] TEAGASC, Res Ctr, Hort Dev Unit, Dublin 17, Ireland

来源：

JOURNAL OF FOOD ENGINEERING | 2014年 / 126卷

关键词：

Glucosinolates; Broccoli; Hyperspectral imaging; Near infrared; Visible; Chemometrics; QUALITY ATTRIBUTES; PREDICTION; SPECTROSCOPY;

D O I：

10.1016/j.jfoodeng.2013.11.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli species has been examined. Two different spectral regions (vis-NIR and NIR), a number of spectral pre-treatments and different mask development strategies were studied to develop the quantitative models. These models were then applied to freeze-dried slices of broccoli to identify regions within individual florets which were rich in glucosinolates. The procedure demonstrates potential for the quantitative screening and localisation of total glucosinolates in broccoli using the 950-1650 nm wavelength range. These compounds were mainly located in the external part of florets. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：107 / 112

页数：6

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