酱油中总酸和氨基酸态氮成分的快速检测及研究  

Total Acid and Amino Acid Nitrogen Prediction of Chinese Sauce Using Near Infrared Spectroscopy

作　　者：郭峰[1] 王斌[2] 陆洋[1] 

机构地区：[1]贵州省理化测试分析研究中心,贵州贵阳550001 [2]北京欧普特科技有限公司,北京100070

出　　处：《食品科学》2006年第12期699-703,共5页Food Science

摘　　要：本文论述了应用ASD-LabSpec近红外光谱仪实现酱油中总酸和氨基酸态氮的测量,根据近红外(NIR)光谱的振动吸收强度与被测物质特征信息之间的关系,对酱油样品采集近红外光谱,透射光谱经过基线校正处理后,采用偏最小二乘(PLS1)以及完全交互验证法,与酱油总酸和氨基酸态氮进行线性回归,建立了预测模型。用该模型对随机抽取未参与建模的8个酱油样品的总酸和氨基酸态氮进行了预测,预测结果的相关系数分别为:R12=0.97;R22=0.98以及标准偏差分别为:STDEV1=0.09;STDEV2=0.07**,该文章应用[模型回归系数图],解析了被检测物质成分与模型之间的关联性。Total acid and amino acid nitrogen prediction of Chinese Sauce using near infrared spectroscopy was discussed in this paper. The NIR spectrum of Chinese Sauce was collected according to the relationship between vibration intensity and characteristic absorbance of samples. The linear regression of partial least square （PLS） was applied to spectroscope data total acid and amino acid nitrogen of Chinese Ssnce samples after baseline conection of transmission spectrum, and a prediction model was established .The prediction results showed that the model based on spectra recorded on the cross section was best. Using this model to predict the total acid and amino acid nitrogen of eight stochastic unknown sauce samples, the very satisfactory results were obtained and the coefficients of determination （R1^2） is 0.97 and （P2^2） is 0.98, the standard deviation （STDEVI） is 0. 09 and （STDEV2） is 0.07.Through the analysis about [The Regression Coefficients of the Model], the author has solved the relativity between the components of Chinese sauce and the Models.

关 键 词：酱油 总酸 氨基酸态氮 近红外光谱 模型 ASD-LabSpec光谱仪 

分 类 号：TS264.21[轻工技术与工程—发酵工程]