한국식품저장유통학회지 (Food Science and Preservation)

  • 제12권6호
  • /
  • Pages.608-612
  • /
  • 2005
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

백미의 총 식이섬유함량 예측 모델 개발을 위한 퓨리에변환 근적외선분광계의 적용

Application of Fourier Transform Near-Infrared Spectroscopy for Prediction Model Development of Total Dietary Fiber Content in Milled Rice

  • 이진철 (동신대학교 생물자원산업화지원센터) ;
  • 윤연희 (동신대학교 생물자원산업화지원센터) ;
  • 은종방 (전남대학교 식품공학과)
  • Lee Jin-Cheol (Biotechnology Industrialization Center, Dongshin University) ;
  • Yoon Yeon-Hee (Biotechnology Industrialization Center, Dongshin University) ;
  • Eun Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 발행 : 2005.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

친환경적이면서 신속한 비파괴 분석방법인 FT-NIR를 이용하여 백미의 총식이섬유(TDF)함량 예측모델을 개발하였다. 백미는 국내산으로 전남지방에서 재배된 47개 품종과, 시중 유통 중인 13개 브랜드 미에 대해서 AOAC 방법에 준한 효소법에 의해 TDF 함량을 분석하였다. 습식 분석된 TDF함량의 범위는 $1.17-1.92\%$ 이었다. FT-NIR로 측정된 스펙트럼의 검량식은 빛의 산란 효과를 최소화하기 위해 수학적 처리를 하였고, 몇 개의 특정 파장이 아닌 전 파장 영역(1,000-2,500 nm)에 대해서 PLS법으로 작성하였다. 얻어진 검량식의 정확도는 상관계수(r), SEE 및 SEP로 확인하였다. 백미 중 총 식이섬유 함량에 대한 회귀분석을 행한 결과, 검량식의 r은 0.9705, SEE는 0.0464, 검증식의 bias는 -0.0006, SEP가0.0604로 측정 정확도가 우수하여 실제 적용이 가능함을 보여주었다.

Fourier transform-near infrared (FT-NIR) spectroscopy is a simple, rapid, non-destructive technique which can be used to make quantitative analysis of chemical composition in grain. An interest in total dietary fiber (TDF) of grain such as rice has been increased due to its beneficial effects for health. Since measuring methods for TDF content were highly depending on experimental technique and time consumptions, the application of FT-NIR spectroscopy to determine TDF content in milled rice. Results of enzymatic-gravimetric method were $1.17-1.92\%$ Partial least square (PLS) regression on raw NIR spectra to predict TDF content was developed Accuracy of prediction model for TDF content was certified for regression coefficient (r), standard error of estimation (SEE) and standard error of prediction (SEP). The r, SEE and SEP were 0.9705, 0.0464, and 0.0604, respectively. The results indicated that FT-NIR techniques could be very useful in the food industry and rice processing complex for determination of TDF in milled rice on real time analysis.

키워드

참고문헌

  1. Seung, J.J. (1995) Physiological activities and utilization of dietary fiber. Food Sci. and Ind., 28, 2-23
  2. Harris, S.S. (1992) Health claims for foods in the international market. Food Tech., 46, 92-94
  3. Lee, K.O. (2005) Rice consumption and market trends of instant rice. The Monthly Food World, 6, 76-82
  4. Chae, J.C., Jung, M.S., Jun, D.K. and Son, Y.M. (2002) Relationship between yield and quality of rice varieties grown in reclaimed saline paddy field. Korean J. Crop Sci., 47, 259-262
  5. Lee, H.J., Byun, S.M. and Kim, R.S. (1988) Studies on the Dietary fiber of brown rice and milled rice. Korean J. Food Sci. Technol., 20, 576-584
  6. Williams, P.C. and Norris, K.H. (1990) Qualitative applications on near-infrared reflectance spectroscopy. In: Near-Infrared Technology in the Agricultural and Food Industries. Phil Williams, Karl Norris. AACC, St. Paul, MN, USA, 15, p.241-243
  7. Sato, T. (1994) Application of principal-component analysis on near-infrared spectroscopic data of vegetable oils for their classification. J. Am. Oil Chem. Soc., 71, 293-298 https://doi.org/10.1007/BF02638055
  8. Kim, Y.H., Kang, C.S. and Lee, Y.S. (2004) Quantification of tocopherol and tocotrienol content in rice bran by near infrared reflectance spectroscopy. Korean J. Crop Sci., 49, 211-215
  9. Fredstrom, S.B., Jung, H.G., Halgerson, J.L., Eyden, C.A. and Slavin, J.L. (1994) Trial of near-infrared reflectance spectroscopy in a human fiber digestibility study. J. Agric. Food Chem., 42, 735-738 https://doi.org/10.1021/jf00039a027
  10. Bae, Y.M., Cho, S.I. and Chun, J.G. (1996) Measurement of fat content in potatochips by near-infrared spectroscopy. Korean J. Food Sci. Technol., 28, 916-921
  11. Han, C.S. and Natsuga, M.Y. (1996) Development of a constituent prediction model of domestic rice using near infrared reflectance analyzer( I )-Constituent prediction model of brown and milled rice- J. Kor. Soc. Agric. Machinery, 21, 198-210
  12. Moon, S.S., Lee, K.H. and Cho, R.K. (1994) Application of near-infrared reflectance spectroscopy in quality evaluation of domestic rice. Korean J. Food Sci. Technol., 26, 718-725
  13. Cho, S.Y., Choi, S.G. and Rhee, C. (1994) Determination of degree of retrogradation of cooked rice by near-infrared reflectance spectroscopy. Korean J. Food Sci. Technol., 26, 579-584
  14. AOAC. (2000) Official Method of Analysis of AOAC Intl. 17th ed. Method 985.29. Association of Official Analytical Chemists International, Gaithersburg, MD, USA
  15. Reeves, J.B. (1997) Discriminant analysis of selected food ingredients by near infrared diffuse reflectance spectroscopy. J. Near infrared Spectrosc., 5, 209-221 https://doi.org/10.1255/jnirs.114
  16. ASTM. (1995) Standard practices for infrared, multivariate, quantitative analysis. Vol. 03.06, Doc. E1655-94. In: American Society of Testing and Materials, Annual book of standards. ASTM, West Conshohochen, PA, USA
  17. Chung, H.I. and Kim, H.J. (2000) Near-infrared spectroscopy: principles. Analytical Science & Technology, 13, 1A-14A
  18. Sohn, M.R. and Cho, R.K. (2000) Possibility of nondestructive evaluation of pectin in apple fruit using near-infrared reflectance spectroscopy. J. Kor. Soc. Hort. Sci., 41, 65-70
  19. Choe, J.S., Ahn, H.H. and Nam, H.J. (2002) Comparison of Nutritional composition in Korean rices. J. Korean Soc. Food Sci. Nutr., 31, 885-892 https://doi.org/10.3746/jkfn.2002.31.5.885
  20. Kim, E.H., Maeng, Y.S. and Woo, S.J. (1993) Dietary fiber contents in some cereals and pulses. Korean J. Nutri., 26, 98-106
  21. Lee, H.J., Byun, S.M. and Kim, H.S. (1988) Studies on the dietary fiber of brown rice and milled rice. Korean J. Food Sci. Technol., 20, 576-584
  22. Seong, K.C. (1999) Status and prospect of nondestructive quality evaluation techniques for horticultural crops by near infrared spectroscopy(NIR). Kor. Res. Soc. Protected Hort., 12, 103-111
  23. Cho, H.J. and Ha, Y.L. (2002) Determination of honey quality by near infrared spectroscopy. Korean J. Food Sci. Technol., 34, 356-360
  24. Kim, Y.B. (1996) Utilization on the Near-Infrared(NIR) for the chemical composition analysis of foods( I ). Food Technol., 9, 24-37
  25. Czuchajowska, Z., Szczodrak, J. and Pomeranz, Y. (1992) Characterization and estimation of barley polysaccharides by near-infrared spectroscopy. I. Barleys, starches, and ${\beta}-D-glucans$. Cereal Chem., 69, 413-418
  26. Szczodrak, J., Czuchajowska, Z. and Pomeranz, Y. (1992) Characterization and estimation of barley polysaccharides by near-infrared spectroscopy. II. Estimation of total ${\beta}-D-glucans$. Cereal Chem., 69, 419-423
  27. Kim, B.J., Park, E.H. and Suh, H.S. (1995) Use of near infrared reflection spectroscopy for determination of grain components in barley. Korean J. Crop Sci., 40, 716-722
  28. Song, H.S., Lee, K.T., Park, S.M. and Hwang, S.Y. (2002) Utilization of near infrared spectroscopy for analysis of proximate composition and starch in alaska pollack surimi. J. Korean Fish. Soc., 35, 321-326
  29. Kjolstad, L., Isaksson, T. and Rosenfeld, H.I. (1990) Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum). J. Sci. Food Agric., 51, 247-260 https://doi.org/10.1002/jsfa.2740510212