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选用来自我国主要产地的大白菜不同品种及不同成熟期等材料２４２份，进行常规成分的定标和检验。结果表明：粗蛋白、中性纤维、还原糖及维生素Ｃ的近红外（ＮＩＲ）法测值与化学法测值的复相关系数（ＭＲ）分别为０．９９５８、０．９８５２、０．９８２１和０．９８１４，定标的标准误差（ＳＥＣ）分别为０．３９８％、０．１３４％、０．０９８％和０．５１ｍｇ／１００ｇ。用一定数量的检验样品对４种成分化学法与近红外法进行比较，检验结果指出两法的相关系数（Ｒ）分别为０．９９４、０．９７８、０．９７４和０．９８１，检验标准误差（ＳＥＰ）分别为０．３５３％、０．１２７％、０．１０８％和０．５４８ｍｇ／１００ｇ。表明，用近红外法测定大白菜的营养成分具有与化学法相近似的准确性和精密度，可以在实践中应用。
Selection of Chinese cabbage from different areas of different varieties and different maturity of 242 other materials, the calibration and testing of conventional components. The results showed that the complex correlation coefficients (MR) of NIR and CV of crude protein, neutral fiber, reducing sugar and vitamin C were 0.9958, 0.9852, 0.9821 and 0.9814. The standard errors of calibration (SEC) were 0.398%, 0.134%, 0.098% and 0.51 mg / 100g, respectively. A certain number of test samples were used to compare the four chemical and NIR methods. The test results showed that the correlation coefficients (R) of the two methods were 0.994, 0.978, 0.974 and 0.981, respectively. The test standard The errors (SEP) were 0.353%, 0.127%, 0.108% and 0.548 mg / 100g, respectively. The results showed that the determination of the nutritional content of Chinese cabbage by near infrared spectroscopy has the similar accuracy and precision as the chemical method and can be applied in practice.