A rapid determination of wheat flours components based on near infrared spectroscopy and chemometrics

Abstract

In this work, a rapid and simple analytical method for the quantitative determination of moisture, protein, wet gluten, starch and sedimentation index in the wheat flour was established by the combination of near infrared spectroscopy and chemometrics. The spectra of the 229 wheat flour samples were collected by a portable near infrared fast analyzer. The contents of these components were determined according to the relevant Chinese National Standards, and were taken as the corresponding reference database. Seven spectral pretreatment methods were employed to eliminate the optical interference from background and other noise information. The best result was obtained with FD+SG(15, 3)+MC method for moisture, protein, wet gluten and sedimentation index, FD+SG(15, 2)+MC method was more suitable for starch. The principal component numbers (PCs) were also optimized to obtain a superior model effect. Furthermore, partial least squares (PLS) and multiple linear regression (MLR) modeling methods were used to quantify the content of the components. When using FD+SG(15, 3)+MC pretreatment, all the PLS model parameters were significantly better than the MLR model. Both the predicted values and the reference values showed superior linear relationship within the calibration range. Moreover, the absolute error of the predicted values and their corresponding reference values in the PLS model were within their confidence intervals, respectively. The relative errors for moisture, protein, wet gluten and starch fluctuated little, only sedimentation index fluctuated greatly. The actual prediction correct rate of moisture, protein, wet gluten, starch and sedimentation index were 96.8%, 96.8%, 90.3%, 100.0% and 80.6%, respectively, which indicated the prediction was excellent.