短波近红外光谱技术对葡萄酒中总糖含量快速测定的研究  

Rapid Determination of Total Sugar Content in Red Wine by Short-wave Near Infrared Spectroscopy Coupled with Partial Least Squares Method

作　　者：阿力塔[1] 徐秀廷[1] 宋娟娟[1] 刘淑琴[1] 

机构地区：[1]内蒙古民族大学化学学院,内蒙古通辽028043

出　　处：《分析测试学报》2009年第2期177-180,共4页Journal of Instrumental Analysis

摘　　要：采用短波近红外光谱技术结合偏最小二乘法(PLS),建立了葡萄酒中总糖含量的定量分析数学模型,讨论了光谱预处理方法和主成分数对PLS模型预报精度的影响。应用所建模型对预测集样本中总糖含量进行预报,结果令人满意。该方法方便快捷,并且具有较高的预报精度,可以用于葡萄酒中总糖含量的快速测定。A short-wave near infrared spectroscopic technique combined with partial least squares （PLS） method was developed for the determination of total sugar content in red wine based on the establishment of the optimal mathematic calibration models. The influences of spectral pretreatment methods and the numbers of principal components on the prediction ability of PLS were discussed. The total sugar content in prediction sets were predicted by this model and the results were satisfied. The method was fast, convenient, and had a high accuracy for prediction, thus it was promising for the rapid quality control of red wine.

关 键 词：短波近红外光谱 偏最小二乘法 葡萄酒 总糖含量 快速测定 

分 类 号：O657.33[理学—分析化学] O629.1[理学—化学]