지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 352 - 356 (5page)
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초록· 키워드
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Purpose: We estimated the dietary qualities of green soybean (edamame) by using a specialized NIR transmission spectrometer to determine the constitutive properties of the soybean, such as the sucrose content and ninhydrine reaction quantity (NRQ; defined by the ninhydrine reaction, which has a high positive correlation with the total free amino acids), with the purpose of establishing a quality assurance system. Methods: We used a newly developed spectrometer probe that enables in situ estimation of the constituents of the soybean. Results: The calibration results obtained using a wavelength range of 760-960 nm were characterized by $R^2$ = 0.57 and standard error of cross-validation (SECV) of 0.78% for sucrose, and $R^2$ = 0.59 and SECV = 0.35% for NRQ. Conclusions: These results are inferior to those of our previous study obtained using a specialized bench-type transmission spectrometer. The poorer results are attributed to several possible reasons, including the effect of direct sunlight and the unstable sample presentation. We plan to conduct further study using improved optical layout and sample presentation.
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