In this study, the feasibility of using attenuated total reflection infrared spectroscopy to determine lycopene in ketchup was examined. The results obtained were as the follows: The wavenumber region between 1700 and 950 cm-1 was chosen for the infrared spectrum analysis of samples and the spectrum data were analyzed by partial least squares regression after denoising using the 2nd derivative pretreatment. A regression equation was established with a coefficient of determination of 0.970, and the root mean square error of prediction of the model was 3.78. The coefficient of determination of linear fitting between the predicted and real values was 0.9598, suggesting that the regression equation can accurately predict the content of lycopene in ketchup.%利用衰减全反射红外光谱法测定番茄酱中番茄红素,选择1700~950 cm-1作为样品的红外光谱分析波段,用二阶导数对原始红外光谱降噪后,进行偏最小二乘法回归分析,建立了回归方程,模型决定系数R2为0.970.经验证,其相对预测均方根误差为3.78,预测值与真实值的线性拟合决定系数为0.9598,能较准确测定番茄酱中番茄红素含量.
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