Rapid Determination of Amino Acids in Golden Tartary Buckwheat Based on Near Infrared Spectroscopy and Artificial Neural Network

Li-wei ZHU; Jin-xin YAN; Juan HUANG; Tao-xiong SHI; Fang CAI; Hong-you LI; Qing-fu CHEN; Qi-jiao CHEN

doi:10.3964/j.issn.1000-0593(2022)01-0049-07

Journals >Spectroscopy and Spectral Analysis >Volume 42 >Issue 1 >Page 49 > Article

Spectroscopy and Spectral Analysis
Vol. 42, Issue 1, 49 (2022)

Rapid Determination of Amino Acids in Golden Tartary Buckwheat Based on Near Infrared Spectroscopy and Artificial Neural Network

Li-wei ZHU^*, Jin-xin YAN, Juan HUANG, Tao-xiong SHI..., Fang CAI, Hong-you LI, Qing-fu CHEN^*; and Qi-jiao CHEN^*;|Show fewer author(s)

Author Affiliations

Research Center of Buckwheat Industry Technology, Guizhou Normal University, Guiyang 550001, China

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DOI: 10.3964/j.issn.1000-0593(2022)01-0049-07 Cite this Article

Li-wei ZHU, Jin-xin YAN, Juan HUANG, Tao-xiong SHI, Fang CAI, Hong-you LI, Qing-fu CHEN, Qi-jiao CHEN. Rapid Determination of Amino Acids in Golden Tartary Buckwheat Based on Near Infrared Spectroscopy and Artificial Neural Network[J]. Spectroscopy and Spectral Analysis, 2022, 42(1): 49 Copy Citation Text

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Simulation results of near-infrared model of essential amino acids(a): Phenylalanine; (b): Methionine; (c): Leucine; (d): Threonine; (e): Valine; (f): Isoleucine; (g): Lysine

Fig. 1. Simulation results of near-infrared model of essential amino acids
(a): Phenylalanine; (b): Methionine; (c): Leucine; (d): Threonine; (e): Valine; (f): Isoleucine; (g): Lysine

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Near infrared simulation of non-essential amino acids(a): Glutamic acid; (b): Cysteine; (c): Aspartic acid; (d): Serine;(e): Arginine; (f): Alanine; (g): Histidine; (h): Glycine; (i): Proline; (j): Tyrosine

Fig. 2. Near infrared simulation of non-essential amino acids
(a): Glutamic acid; (b): Cysteine; (c): Aspartic acid; (d): Serine;(e): Arginine; (f): Alanine; (g): Histidine; (h): Glycine; (i): Proline; (j): Tyrosine

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氨基酸	最小值/ (mg·g^-1)	最大值/ (mg·g^-1)	平均值/ (mg·g^-1)
苏氨酸(Thr)	5.307	14.374	7.483
缬氨酸(Val)	6.137	16.204	8.238
甲硫氨酸(Met)	0.308	3.049	0.909
异亮氨酸(Ile)	5.259	14.134	7.083
亮氨酸(Leu)	9.730	26.061	13.119
苯丙氨酸(Phe)	5.936	17.223	8.212
赖氨酸(Lys)	6.640	17.280	9.135
谷氨酸(Glu)	10.984	27.740	20.185
天冬氨酸(Asp)	6.437	17.280	9.135
丝氨酸(Ser)	3.467	8.312	5.911
精氨酸(Arg)	4.937	14.772	9.654
丙氨酸(Ala)	3.329	6.885	5.208
组氨酸(His)	1.946	4.798	3.202
甘氨酸(Gly)	4.196	9.264	6.828
脯氨酸(Pro)	1.024	5.672	2.607
酪氨酸(Tyr)	0.176	1.173	0.647
半胱氨酸(Cys)	0.422	1.926	1.296

Table 1. Contents of amino acid in golden tartary buckwheat leaves using chemical method

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氨基酸模型	参试数据的相对误差										平均相对误差/%	相关系数
Phe	0.170 9	0.032 0	0.020 7	0.371 3	0.072 6	0.072 6	0.067 9	0.087 8	0.002 3	0.036 6	9.35	0.911 9
Met	0.694 9	0.388 7	0.085 4	0.119 6	0.253 6	0.010 2	0.043 0	0.269 0	0.024 5	0.709 6	25.98	0.914 9
Leu	0.117 5	0.085 6	0.227 7	0.127 9	0.107 1	0.013 0	0.002 6	0.038 4	0.114 7	0.107 1	9.41	0.936 4
Thr	0.026 3	0.037 8	0.201 7	0.016 2	0.271 7	0.028 5	0.027 9	0.006 5	0.030 4	0.011 8	6.59	0.917 6
Val	0.025 7	0.080 5	0.110 8	0.036 8	0.008 6	0.113 9	0.045 3	0.290 2	0.105 3	0.035 4	8.53	0.935 1
Ile	0.099 4	0.043 4	0.049 4	0.089 9	0.055 8	0.055 8	0.304 7	0.056 7	0.006 9	0.100 7	8.63	0.929 3
Lys	0.122 6	0.120 1	0.015 7	0.086 7	0.197 3	0.001 4	0.040 4	0.022 7	0.005 3	0.176 9	7.89	0.917 0
Ser	0.032 0	0.027 0	0.022 2	0.052 2	0.004 9	0.000 8	0.027 0	0.014 0	0.003 6	0.055 0	2.39	0.926 5
Arg	0.044 0	0.006 0	0.142 7	0.013 3	0.006 5	0.053 1	0.008 1	0.055 6	0.078 5	0.014 5	4.22	0.975 3
Ala	0.103 4	0.169 0	0.129 1	0.134 2	0.012 2	0.031 1	0.055 5	0.158 1	0.024 3	0.007 2	8.24	0.920 0
His	0.166 1	0.085 3	0.016 1	0.084 4	0.006 2	0.024 0	0.282 8	0.010 4	0.130 1	0.000 8	8.06	0.912 1
Gly	0.009 8	0.088 4	0.168 1	0.005 6	0.009 7	0.013 3	0.268 6	0.010 0	0.232 3	0.010 0	8.16	0.910 7
Glu	0.055 7	0.152 7	0.180 0	0.179 8	0.120 0	0.041 3	0.111 5	0.046 6	0.017 1	0.021 0	9.26	0.897 5
Cys	0.004 4	0.979 3	0.049 7	0.543 5	0.125 7	0.138 2	0.417 3	0.442 0	0.469 0	0.153 4	33.23	0.788 0
Asp	0.090 5	0.082 2	0.140 5	0.045 4	0.063 5	0.070 7	0.000 3	0.087 0	0.055 8	0.030 8	6.67	0.971 3
Pro	0.002 4	0.107 7	0.010 7	0.230 7	0.027 4	0.065 3	0.226 3	0.013 9	0.018 7	0.182 7	7.86	0.899 1
Tyr	0.008 4	0.022 0	0.025 5	0.299 5	0.028 3	0.064 8	0.071 9	0.215 1	0.082 1	0.008 4	8.26	0.931 2

Table 2. Simulation results of near-infrared model of amino acids

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