期刊
FOOD CONTROL
卷 145, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2022.109498
关键词
Mung bean; Chemometrics; NIR spectroscopy; Raman spectroscopy; UPLC-Q-TOF-MS
This study compared the applications of Near-infrared and Raman spectroscopy for origin identification and quantitative analysis of nutritional components in mung beans. The results showed that both Near-infrared and Raman spectroscopy could achieve differentiation of mung beans from different origins. The quantitative models for moisture, protein, and total starch showed better performance with Near-infrared spectroscopy. Additionally, potential differential compounds in mung beans were characterized using UPLC-Q-TOF-MS. This study provides a theoretical basis for traceability and rapid detection methods in legume products.
In this study, we compared two technologies (i.e. Near-infrared and Raman spectroscopy) for origin identifi-cation and quantitative research on nutritional components of mung beans based on the chemometric principles. The orthogonal partial least squares discriminant analysis models with Near-infrared as well as Raman spec-troscopy had a predictive ability to 94.3% and 92.9%, respectively, indicating that differentiation of mung beans from different origin sources could be achieved by both Near-infrared and Raman spectroscopy. Quantitative models for moisture, protein and total starch were performed using partial least squares regression techniques based on different spectral pre-processing methods. Overall, the partial least squares quantitative regression model built with Near-infrared showed better performance than that of Raman spectroscopy. The partial least squares regression model obtained by multiplicative scatter correction combined with first derivative treatment of Near-infrared spectral data showed excellent predictive ability (Rc = 99.9%, Rp = 85.3%) for moisture. The quantitative protein prediction model built by multiplicative scatter correction treatment of Near-infrared also performed well (Rc = 91.4%, Rp = 91.5%). In addition, we also characterized potential differential compounds in mung beans of different origins by UPLC-Q-TOF-MS. This study provides a theoretical basis for the traceability of legume products and the construction of multiple rapid detection methods.
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