傅里叶变换近红外光谱法测定榨菜酱油成分  

Determination of Composition of Zhacai Sauce by Fourier Transform Near-Infrared Spectroscopy

作　　者：朱乾华[1] 杨琼[1] 刘冰[2] 蒙杰丹[2] 杨季冬[1,2] 

机构地区：[1]长江师范学院化学化工学院,重庆408100 [2]西南大学化学化工学院,重庆400715

出　　处：《西南师范大学学报（自然科学版）》2011年第5期88-92,共5页Journal of Southwest China Normal University(Natural Science Edition)

摘　　要：基于傅里叶变换近红外光谱技术,通过主成分分析(PCA),可较好地区分不同品牌的榨菜酱油样本.利用偏最小二乘法(PLS)建立了测定榨菜酱油成分的定量分析模型,校正集样本中总酸、氨基酸态氮和食盐的分析模型决定系数(R2)分别为98.44,98.74和98.48,交叉验证均方差(RMSECV)分别为0.001 3,0.008 44和0.355.预测集样本中总酸、氨基酸态氮和食盐的外部验证决定系数(R2)分别为96.04,95.90,96.27,预测集标准偏差(RMSEP)分别为0.017 4,0.012 9,0.48.实验结果具有较高的预测精度,可以用于测定榨菜酱油主要成分的质量浓度.Based on Fourier Transform Near-Infrared spectroscopy（FT-NIRS）,the different brands of Zhacai sauce have been very well distinguished by Principal Component Analysis（PCA）.the quantitative analysis model was established to determine the composition of Zhacai sauce with Partial Least Squares（PLS）,the determination coefficient（R2） of the analysis model to total acid,amino-acid nitrogen and salt of the calibration samples were 98.44,98.74 and 98.48,the RMSECV were 0.001 3,0.008 44 and 0.355,respectively.the determination coefficient（R2） of the model to total acid,amino-acid nitrogen and salt of the prediction samples were 96.04,95.90 and 96.27,the RMSEP were 0.017 4,0.012 9 and 0.48,respectively.The results of the experiment with higher accuracy can be used for determination of the main components of in Zhacai sauce.

关 键 词：近红外 榨菜酱油 总酸 氨基酸态氮 食盐 

分 类 号：TS264.21[轻工技术与工程—发酵工程]