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Near-infrared technology is a nondestructive, rapid and green analysis technology, and can be applied to the determination of oil and grease product as well as oil seeds quality in oil factories. The technology has brought huge economical benefits to factories. SupNIR-2700 analyzer, based on near-infrared reflectance spectroscopy, performs well and possesses outstanding software integrated with the functions of spectra acquisition, modeling, remote control and management. The analyzer was successfully used to determinate contents of the moisture, protein, fat and amino acids in the soybean and soybean meal. The results show that predicted values for near-infrared method are correspondingly near to reference values for national standard methods and the near-infrared analyzer can meet the requirement of quality control for oil and fat products as well as oil seeds.

Near-infrared light is defined by ASTM as electromagnetic waves with wavelength in the range of 780-2526 nm. The near-infrared spectroscopy is mainly caused by the frequency doubling and frequency combination of the hydrogen-containing groups in the organic molecules. Different groups have their characteristic absorption peaks, and their strengths vary with the content of the sample composition, which forms the basis of qualitative and quantitative analysis of near-infrared.

Near-infrared spectroscopy has become the fastest and most compelling spectral analysis technology in recent years. Because of its fast analysis speed, no need for pretreatment and high efficiency, it has been widely used. Near-infrared spectroscopy initiated in the agricultural field. At present, large enterprises in the feed, grain and oil industries use this technology to manage all the quality control links from raw materials to products, which can bring considerable economic benefits to enterprises. In this paper, the application of near-infrared technology in soybean and soybean meal quality was studied on SupNIR-2700 near-infrared analyzer, and the amino acid analysis curve of soybean meal was established.