盧福明臺灣大學:生物產業機電工程學研究所謝灝谷Hsieh, Hao-GuHao-GuHsieh2010-05-052018-07-102010-05-052018-07-102008U0001-2707200816424900http://ntur.lib.ntu.edu.tw//handle/246246/180219本研究的目的是以螢光光譜與影像評估不同期別稻米的新鮮度。稻穀樣本從不同農會取得。實驗稻穀經過碾米過程得到糙米與白米樣本。稻穀、糙米與白米的螢光光譜反應是使用Jasco FP-6300螢光光譜儀進行量測。在激發光以365nm波長照射後，進行光譜掃描，其掃描範圍在400nm到600nm之間，即可獲得光譜反應資訊。分析螢光光譜之結果顯示，較舊白米樣本相對於較新樣本，有較強的螢光反應，且白米螢光強度高於相同期別之稻穀與糙米。在化學分析上，本研究使用BTB-MR法量測稻米之酸鹼度。在螢光峰值與酸鹼度之迴歸決定係數(R2)為0.72。以此方法辨別稻米新鮮度具有可行性。影像方法中，量測系統是由4組UV-A汞燈與灰階式數位型CCD感測器所組成。本系統為實驗室基本型且設計架設於暗室內，測試不同期別稻米樣本相關影像反應。結果顯示相同期別之白米樣本螢光影像強度高於稻穀與糙米樣本。變異數分析結果指出2007年第一期和第二期的白米螢光影像強度具有顯著的差異。應用螢光影像判別白米新鮮度具有可行性。The objective of this project was to evaluate freshness of rice in different crop years using fluorescence spectrum and image. The paddy samples were obtained from different farmer’s associations. The experimental paddy was milled to obtain brown rice and white rice. The fluorescence responses of paddy rice, brown rice, and white rice were measured with Jasco FP-6300 Spectrofluorometer. The fluorescence responses were detected at wavelength in the range 400 nm to 600 nm after excitation at 365nm. The result shows that the aged white rice has stronger fluorescence response as compared to fresh sample. The white rice has strongest fluorescence response as compared to brown rice and paddy rice of the same crop year. In chemical analysis, this study used BTB-MR method to detect the pH value of rice. The coefficient of determination (R2) between the fluorescence peaks and pH value is 0.72.This result indicates that it is feasible to adopt fluorescence spectra to measure rice freshness.he fluorescence imaging system consists of four UV-A Hg lamps and a digital monochrome camera. The system is laboratory-based and is designed to be performed inside the darkened box. The fluorescence imaging system was tested for detecting rice in different crop year with respect to image response. The result shows that the white rice has strongest fluorescence image intensity as compared to brown rice and paddy rice in the same crop year. The significant difference in white rice fluorescence image intensity was found between the first and second crop of 2007. It is also feasible to adopt fluorescence imaging system to evaluate rice freshness.誌謝 i要 iibstract iii錄 iv目錄 vii目錄 xi號說明 xii一章 前言 1.1 研究背景 1.2 研究目的 3二章 文獻探討 4.1 稻米的簡介 4.1.1 稻米的生長範圍與產量 6.1.2 稻米的主要成分 8.1.3 貯藏期間稻米品質的變化 9.1.4 影響米飯食味的主要成份 11.2 非破壞性品質檢測 13.2.1 近紅外線光譜分析技術應用於穀物品質之相關研究 13.3 分子發光光譜與分析 15.3.1 光與物質之反應 15.3.2 分子發射光譜 19.3.3 螢光與磷光之簡介 20.3.4 螢光光譜之定量分析 22.4 螢光光譜與影像應用於農產品品質分析之研究 24.4.1 螢光光譜技術於農產品品質分析之研究 24.4.2 螢光光譜影像應用於農產品之相關研究 27.5 螢光與食品內部化學物質之反應 30.6 稻米螢光檢測之應用原理 31三章 材料與方法 32.1 實驗樣本 33.2 儀器設備 36.2.1 螢光光譜儀 36.2.2 影像系統設備 39.3 實驗流程 46.3.1 稻米樣本螢光光譜掃描實驗流程 46.3.2 稻米螢光影像實驗流程及影像處理 50.4 化學分析 52四章 結果與討論 53.1 螢光光譜掃描結果 54.1.1 不同激發光波段與光譜反應 54.1.2 螢光強度與白米白度值之關係 58.1.3 稻米螢光反應之結果 62.1.4 螢光光譜應用於稻米新鮮度評估 65.1.5 白米樣本之光譜處理與分析 70.2 影像分析 73.2.1 影像擷取 73.2.2 原始影像分析 74.2.3 螢光量化計算結果 79.2.4 白米樣本之相對螢光強度變異數分析 83.2.5 白米新舊期別混合實驗 85五章 結論與建議 88.1 結論 88.2 建議 90考文獻 91application/pdf3143718 bytesapplication/pdfen-US稻米新鮮度螢光光譜影像ricefreshnessfluorescencespectraimagethesishttp://ntur.lib.ntu.edu.tw/bitstream/246246/180219/1/ntu-97-R95631019-1.pdf