酿造酱油与配制酱油的红外光谱鉴别研究  

Discrimination of Fermented Soy Sauce and Blended Soy Sauce by FT-IR

作　　者：邱丹丹[1] 刘嘉[1] 于春焕[1] 王超[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学国家食品科学与工程实验教学示范中心,重庆400715

出　　处：《食品科学》2010年第24期322-324,共3页Food Science

基　　金：西南大学食品学院本科生科技创新基金项目(08-09)

摘　　要：采用傅里叶变换中红外光谱结合最小偏二乘法(PLS),对酿造酱油、酸水解植物蛋白液(AHVP)以及添加不同比例(10%～50%)AHVP而得的配制酱油进行类别分析。结果表明:酿造酱油、酸水解植物蛋白液及配制酱油在以PLS主成分为坐标的二维线性投影图中分布差异明显;通过模型相关系数(R2)和交互验证标准差(RMSECV)比较,筛选出建模光谱波段为4000～500cm-1,同时确定了最适主因子数为8。利用模型成功对21份盲样进行鉴定,证明利用PLS建立的模型能有效地检测配制酱油中HVP的添加量,且最大偏差小于3.5%。Fourier transform infrared （FT-IR） spectroscopy coupled with partial least squares （PLS） regression was used to discriminate fermented soy sauce and blended soy sauce with and acid hydrolyzed vegetable protein （acid-HVP）. Results indicated that different samples were successfully discriminated from seven classes according to the distribution of geographical areas from principal components of PLS. By comparing the model correlation coefficient （R2） and root mean square error of cross validation （RMSECV）, the spectral region of 4000-500 cm-1 and the number of principal components was determined to be 8 and an optimal discrimination model was established. Totally 21 independent samples were successfully discriminated by the established model, which supported its availability about discriminating fermented soy sauce, HVP and blended soy sauce. The maximum deviation is less than 3.5%.

关 键 词：中红外光谱 酿造酱油 配制酱油 酸水解植物蛋白 主成分分析 偏最小二乘法 

分 类 号：TS207.3[轻工技术与工程—食品科学]