Assessment of Glucosinolates in Chinese Kale by Near-Infrared Spectroscopy

被引：18
作者：
Chen, Jian [1 ]
Li, Luning [1 ]
Wang, Shanshan [1 ]
Tao, Xiaoyun [1 ]
Wang, Yin [1 ]
Sun, Aidong [1 ]
He, Hongju [2 ]
机构：
[1] Beijing Forestry Univ, Dept Food Sci, Coll Biol Sci & Biotechnol, Beijing 100083, Peoples R China
[2] Beijing Vegetable Res Ctr, Beijing, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 08期
关键词：
HPLC; Near-infrared spectroscopy; Assessment; Chinese kale; Glucosinolates; CRUCIFEROUS VEGETABLES; ISOTHIOCYANATES; QUALITY; LEAVES;
D O I：
10.1080/10942912.2012.678535
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The contents of individual and total glucosinolate in Chinese kale (Brassica albograbra Bailey) were determined and analyzed using near-infrared spectroscopy. The near infrared calibration mathematics model between total glucosinolate contents and spectral measurement was established based on modified partial least squares. The coefficient of determination of the cross-validation (1-VR), coefficient of determination in prediction and ratio of the standard deviation to the standard error of the cross-validation of the near-infrared spectroscopy calibration equations were 0.92, 0.91, and 3.59 for total glucosinolates; 0.87, 0.82, and 2.78 for gluconapin; 0.93, 0.93, and 3.84 for glucobrassicin; and 0.86, 0.90, and 3.70 for neoglucobrassicin. Near-infrared spectroscopy showed high accuracy in predetermining individual and total glucosinolate contents in Chinese kale.
引用
收藏
页码：1668 / 1679
页数：12
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