Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening

被引：60

作者：

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

Nogales-Bueno, Julio ^{[1
]}

Jose Rodriguez-Pulido, Francisco ^{[1
]}

Jose Heredia, Francisco ^{[1
]}

机构：

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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 41期

关键词：

phenolic compounds; anthocyanins; grapes; hyperspectral imaging near-infrared; chemometrics; WINE; SPECTROSCOPY; TEMPRANILLO; QUALITY; BERRIES; COLOR; SKIN;

D O I：

10.1021/jf4021637

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The hyperspectral images of intact grapes during ripening were recorded using a near-infrared hyperspectral imaging covering the spectral range between 900 and 1700 nm. Reference values of anthocyanins were obtained by HPLC-DAD. A number of spectral pretreatments and different mask development strategies were studied. Calibrations were performed by modified partial least-squares regression (MPLS) and present a good potential (RSQ of 0.86 and SEP values of 2.62 and 3.05 mg g(-1) of grape skin for nonacylated and total anthocyanins, respectively) for a fast and reasonably inexpensive screening of these compounds in intact grapes.

引用

页码：9804 / 9809

页数：6

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