Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 1
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- Pages.40-43
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- 1996
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- 0367-6293(pISSN)
Measurement of Mayonnaise Salt Content by Near-Infrared Reflectance Spectroscopy
근적외 분광분석법을 응용한 마요네즈의 식염 농도측정
- Cha, Ik-Soo (Ottogi Research Center) ;
- Kim, Jin-Ho (Ottogi Research Center) ;
- Kim, Hyeon-Wee (Ottogi Research Center) ;
- Kim, Hyung-Chan (Ottogi Research Center) ;
- Lee, Yoon-Kyoung (Ottogi Research Center) ;
- Park, Ki-Moon (Ottogi Research Center) ;
- Yoo, Moo-Yeung (Ottogi Research Center)
- 차익수 (오뚜기식품 중앙연구소) ;
- 김진호 (오뚜기식품 중앙연구소) ;
- 김현위 (오뚜기식품 중앙연구소) ;
- 김형찬 (오뚜기식품 중앙연구소) ;
- 이윤경 (오뚜기식품 중앙연구소) ;
- 박기문 (오뚜기식품 중앙연구소) ;
- 유무영 (오뚜기식품 중앙연구소)
- Published : 1996.02.28
Abstract
Our objective was to evaluate the potential of near-infrared reflectance spectroscopy to determine the salt content of mayonnaise. The calibration equation for salt developed using partial least square regression was compared with conventional method. 100 samples for calibration set and 40 samples for validation set were used. The multiple correlation coefficient was 0.946 and standard error of prediction was 0.017, when calibration equation was applied to validation set. Near-infrared reflectance spectroscopy method for determining salt content of mayonnaise appears quite satisfactory to evaluate nondestructively.
비파괴적이고 신속분석이 가능한 근적외 분광분석법으로 마요네즈의 식염분석을 시도하였다. 식염은 근적외선영역에서 주성분 피크가 존재하지 않음으로 식염 함량을 다양한 통계처리 기법중에 PLS회귀법을 사용하여 100시료로 검량식을 작성하였다.