Samrat Nahidul Hoque, Johnson Joel B, White Simon, Naiker Mani, Brown Philip
School of Health, Medical and Applied Sciences, Central Queensland University, Bundaberg, QLD 4670, Australia.
Institute for Future Farming Systems, Central Queensland University, Bundaberg, QLD 4670, Australia.
Foods. 2022 Feb 23;11(5):649. doi: 10.3390/foods11050649.
Ginger is best known for its aromatic odour, spicy flavour and health-benefiting properties. Its flavour is derived primarily from two compound classes (gingerols and shogaols), with the overall quality of the product depending on the interaction between these compounds. Consequently, a robust method for determining the ratio of these compounds would be beneficial for quality control purposes. This study investigated the feasibility of using hyperspectral imaging to rapidly determine the ratio of 6-gingerol to 6-shogoal in dried ginger powder. Furthermore, the performance of several pre-processing methods and two multivariate models was explored. The best-performing models used partial least squares regression (PSLR) and least absolute shrinkage and selection operator (LASSO), using multiplicative scatter correction (MSC) and second derivative Savitzky-Golay (2D-SG) pre-processing. Using the full range of wavelengths (~400-1000 nm), the performance was similar for PLSR (R ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.92) and LASSO models (R ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.94). These results suggest that hyperspectral imaging combined with chemometric modelling may potentially be used as a rapid, non-destructive method for the prediction of gingerol-to-shogaol ratios in powdered ginger samples.
生姜以其芳香气味、辛辣味道和有益健康的特性而闻名。其味道主要源自两类化合物（姜辣素和姜烯酚），产品的整体品质取决于这些化合物之间的相互作用。因此，一种可靠的测定这些化合物比例的方法将有助于质量控制。本研究调查了使用高光谱成像快速测定干姜粉中6-姜辣素与6-姜烯酚比例的可行性。此外，还探索了几种预处理方法和两种多元模型的性能。表现最佳的模型使用偏最小二乘回归（PSLR）和最小绝对收缩和选择算子（LASSO），采用乘法散射校正（MSC）和二阶导数Savitzky-Golay（2D-SG）预处理。使用全波长范围（约400 - 1000 nm），PSLR模型（R≥0.73，RMSE≤0.29，RPD≥1.92）和LASSO模型（R≥0.73，RMSE≤0.29，RPD≥1.94）的性能相似。这些结果表明，高光谱成像结合化学计量学建模可能潜在地用作一种快速、无损的方法来预测姜粉样品中姜辣素与姜烯酚的比例。
