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| Rapid determination of fat and protein contents in ghee using near-infrared spectroscopy |
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| KeyWord:ghee near-infrared spectroscopy fat protein rapid determination |
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| Abstract: |
| Rapid determination method of fat and protein contents in ghee was established using near-infrared spectroscopy with partial least squares. The ghee was collected from different regions in Tibet. The quantitative analysis model of fat and protein in those ghee samples was built with SNV, second derivative, data normalization and S-G filter in the characteristic wavelength band using synergy interval partial least squares. Finally, the validation samples were employed to verify the model. The results showed that the correlation coefficients of the quantitative models of fat and protein were 0.994 and 0.997 respectively, and RMSECV were 4.09% and 0.286% respectively. The t test indicated that there was no significant difference (P>0.05) between predicated value and measured value of validation samples. The established near-infrared quantitative model of fat and protein had good prediction ability, and it was feasible to rapidly determine the fat and protein contents in ghee using near-infrared spectroscopy. |
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