利用近紅外線光譜儀檢測甘藷台農57號烤藷品質之研究
Other Title
Measuring Baking Quality of Root Tubers of Sweet Potato (Ipomoea batatas) Variety ING 57 by Near Infrared Reflectance Spectrometer
Journal
台灣農業研究
Journal Volume
60
Journal Issue
3
Pages
178-184
Date Issued
2011-09-03
Date
2011-09-03
Author(s)
Abstract
本試驗利用近紅外線光譜儀（InfraAlyzer 450），對甘藷台農57號烤藷之澱粉與可溶性糖含量之傳統分析值，以不同波長吸光值（λ）之換算值log（1／λ）進行逐步回歸模式估算成分含量，檢量線選用3至7個波長數組合。甜味值是烤藷品質重要指標，結果顯示鮮藷重量小於100 g及大於300 g之烤藷，利用近紅外線光譜儀檢測僅澱粉含量之檢量線具較佳的相關係數值，但在可溶性糖含量檢測上有困難。
Sweetness is considered an important indicator of baking quality of sweet potato (Ipomoea batatas). The objective of this study was to determine sweetness of baked root tubers of sweet potato, variety TNG 57, using Near Infrared Reflectance Spectrometer (NIRS; InfraAlyzer 450).
Subjects
甘藷台農57號
烤藷
近紅外線光譜儀
甜味
Sweet potato
Ipomoea batatas
Baked root tubers
Near Infrared Reflectance Spectrometer (NIRS)
Sweetness
Publisher
農業試驗所
Type
journal article
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