Research on Rapid and Quantitative Detection of Mushroom Content in Mushroom Flour Products Based on Near Infrared Spectroscopy Technology
GONG Zhiqing
ZHANG Yonghu
SHEN Xiaogang
LU Xiuxiang
JIA Fengjuan
WANG Wenliang
Abstract：To quantitatively detect the content of shiitake mushrooms in shiitake mushroom flour products,near-infrared spectroscopy was used to scan and add samples of shiitake mushroom flour with a content of 0.5％-10％.Partial least squares(PLS)was used to establish a rapid and non-destructive detection method for shiitake mushrooms in shiitake mushroom noodle products.More than 120 flour samples containing shiitake mushrooms were taken,with 96 samples as the calibration set and 24 samples as the validation set.A near-infrared full wavelength scan was performed from 10 000 cm-1 to 4 000 cm-1 to obtain the original near-infrared spectra of the flour containing shiitake mushrooms.The PE near-infrared software with built-in modeling software Spectra Quantum was used to preprocess the spectra and establish a near-infrared model with shiitake mushroom content using partial least squares method,and the model was validated and predicted.The optimal preprocessing method among them was MSC+smoothing point 2+second-order derivative denoising 2 preprocessing,with a main factor of 10.The correlation between the correction set equation and the validation set equation was good(R2＞99％),with good predictive performance(deviation＜5％),and the model had good accuracy.This study provided a methodological basis for the detection of shiitake mushroom content in shiitake mushroom flour products.
Keywords：Near infrared spectroscopyrapid detectionshiitake mushroomsflour products
Publication Date：2025-01-19
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 8-12,37 )