Nondestructive Method for Analysis of the Soybean Quality

Abstract

Abstract Fourier transform near infrared (NIR) spectra combined with chemometric methods was proposed to the analysis of the crude protein and fat contents in whole-kernel soybean. The calibration models were established by partial least square. After optimizing spectral pre-treatment, the determination coefficient (R2) of the crude protein and fat were 0.971, 0.970, and root mean square error of calibration (RMSEC) were 0.610, 0.365，respectively. For the prediction samples of the crude protein and fat, root mean square error of prediction (RMSEP) were 0.766, 0.420, respectively. The analytical results showed that NIR spectra had significant potential as a rapid and nondestructive method for the crude protein and fat contents in soybean.