当前位置: X-MOL 学术J. Am. Oil Chem. Soc. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Development of Whole and Ground Seed Near‐Infrared Spectroscopy Calibrations for Oil, Protein, Moisture, and Fatty Acids in Salvia hispanica
The Journal of the American Oil Chemists’ Society ( IF 2 ) Pub Date : 2019-10-15 , DOI: 10.1002/aocs.12300
William Serson 1 , Paul Armstrong 2 , Elizabeth Maghirang 2 , Ahmed AL‐Bakri 3 , Timothy Phillips 3 , Maythem AL‐Amery 4 , Kai Su 3 , David Hildebrand 3
Affiliation  

Chia (Salvia hispanica) is an ancient crop that has experienced an agricultural resurgence in recent decades owing to the high omega 3 fatty acid (ω‐3) content of the seeds and good production potential. Analysis of 563 lots of chia grown in Kentucky and 10 lots from Arizona, Australia, Mexico, and Peru was performed. All of these lots were assessed for fatty acid, oil, and protein content, while a subset of 120 samples were assessed for amino acids, fiber, minerals, and trace elements. The mean oil content was 31.3%, ranging from 21.4% to 35.3%. The protein content averaged 22.8%, ranging from 18.2% to 28.2%, and the ω‐3 FA α‐linolenic acid (ALA) averaged 61.3%, ranging from 33.9% to 69.9%. Using these seed lots, nondestructive near‐infrared spectroscopy (NIRS) calibrations were developed for whole and ground seed oil, protein, moisture, and the six major fatty acids. The R2 and SE of cross‐validation (SECV) values for oil were 0.78 and 0.95, respectively, while those for protein were 0.75 and 1.05, respectively. The NIRS calibrations for fatty acid had R2 and SECV greater than 0.6 and less than 10% of actual values for all major fatty acids, respectively. An R2 of 0.99 was established for moisture content of whole seeds within the range of 3–10% moisture content. The precision and accuracy of these calibrations is adequate for use by breeders, growers, and food quality experts to quantitatively assess these major constituents without the need for costly and time‐consuming chemical analysis.

中文翻译:

丹参中油,蛋白质,水分和脂肪酸全种子和地面种子近红外光谱校准的发展

Chia(西班牙丹参)是一种古老的农作物,由于其种子中的欧米伽3脂肪酸(ω-3)含量高,并且具有良好的生产潜力,近几十年来经历了农业复兴。分析了肯塔基州种植的563批正装杂物,以及亚利桑那州,澳大利亚,墨西哥和秘鲁的10批正装杂物。对所有这些批次的脂肪酸,油脂和蛋白质含量进行了评估,同时对120个样品的一部分进行了氨基酸,纤维,矿物质和微量元素的评估。平均油含量为31.3%,范围从21.4%至35.3%。蛋白质含量平均为22.8%,范围从18.2%至28.2%,而ω-3FAα-亚麻酸(ALA)平均为61.3%,范围从33.9%至69.9%。利用这些种子批次,开发了针对完整和研磨的种子油,蛋白质,水分和六种主要脂肪酸的无损近红外光谱(NIRS)校准品。油的交叉验证(SECV)值的R 2和SE分别为0.78和0.95,而蛋白质的交叉验证的R 2和SE分别为0.75和1.05。对于脂肪酸而言,NIRS校准的R 2和SECV分别大于所有主要脂肪酸的实际值的0.6和小于实际值的10%。一个- [R 2为0.99,建立了的3-10%水分含量的范围内整个种子的水分含量。这些校准的准确性和准确性足以供育种者,种植者和食品质量专家用来定量评估这些主要成分,而无需进行昂贵且费时的化学分析。
更新日期:2020-01-06
down
wechat
bug