Determination of Total Amino Acids in Oilseed Rape Leaves Using Near Infrared Spectroscopy and Chemometrics

2009 ◽  
Author(s):  
Fei Liu ◽  
Fan Zhang ◽  
Hui Fang ◽  
Weijun Zhou ◽  
Yong He
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Oilseed Rape ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Total Amino Acids

Applying Near-Infrared Spectroscopy and Chemometrics to Determine Total Amino Acids in Herbicide-Stressed Oilseed Rape Leaves

2010 ◽  
Vol 4 (7) ◽  
pp. 1314-1321 ◽  
Author(s):  
Fei Liu ◽  
Zonglai L. Jin ◽  
Muhammad Shahbaz Naeem ◽  
Tian Tian ◽  
Fan Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Oilseed Rape ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Total Amino Acids

Determination of Proline in Herbicide-Stressed Oilseed Rape Leaves Based on Near Infrared Spectroscopy

2010 ◽  
Vol 30 (4) ◽  
pp. 1192-1196 ◽  
Author(s):  
孙光明 Sun Guangming ◽  
刘飞 Liu Fei ◽  
张帆 Zhang Fan ◽  
金宗来 Jin Zonglai ◽  
何勇 He Yong ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Oilseed Rape ◽  
Near Infrared Spectroscopy ◽  
Near Infrared

Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy

2010 ◽  
Vol 58 (17) ◽  
pp. 9809-9816 ◽  
Author(s):  
Fei Shen ◽  
Xiaoying Niu ◽  
Danting Yang ◽  
Yibin Ying ◽  
Bobin Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

2013 ◽  
Vol 82 (2) ◽  
pp. 191-196 ◽  
Author(s):  
Jiří Mlček ◽  
Květoslava Šustová ◽  
Otakar Rop ◽  
Tünde Juríková ◽  
Petr Humpolíček ◽  
...  
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Free Amino Acids ◽  
Free Amino ◽  
Near Infrared ◽  
Partial Least Square ◽  
Integrating Sphere ◽  
Fibre Optic

The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter) were performed at monthly intervals up to the ripening age of 6 months. In total, 19 amino acids were analysed with infrared spectrometer using two different methods, either in the regime of reflectance in the integrating sphere of the apparatus or using a fibre optic apparatus with the fibre optic probe. Reference data based on high-performance liquid chromatography were used for calibration of the spectrophotometer. Calibration models were developed using a partial least square algorithm and tested by means of cross-validation. When measured with the integrating sphere and with the probe, the values of correlation coefficients ranged from 0.835 to 0.993 and from 0.739 to 0.995, respectively. Pairedt-test did not show significant differences between the reference and predicted values (P< 0.05). The results of this new calibration method showed the possibility of near infrared technology for fast determination of free amino acids, which occur during the ripening of Edam cheese. The content of free amino acids allow us to prepare Edam cheese quickly and efficiently for sale or to prepare the material for processed cheese.

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