应用近红外光谱对老陈醋进行定性定量的检测研究  

Research on Qualitative and Quantitative Detection of Mature Vinegar by Near Infrared Spectroscopy

作　　者：陈鹏强[1] 陆辉山[1] 闫宏伟[1] 高强[1] 

机构地区：[1]中北大学机械工程与自动化学院,太原030051

出　　处：《中国调味品》2013年第7期106-109,共4页China Condiment

基　　金：江苏省农产品物理加工重点实验室开放基金(JAPP2012-2);国家自然基金(41201294);山西省青年科技基金(2009021019-3)

摘　　要：利用近红外光谱结合DA和PLS算法在不同光谱预处理方法下,对山西老陈醋醋龄进行定性判别分析,并建立陈醋可溶性固形物(SSC)及pH值的定量模型。结果表明:原始光谱、5点平滑以及SNV校正建立的DA模型性能良好,校正集判别正确率为100%,预测集判别正确率为88.89%;原始光谱建立的可溶性固形物的PLS定量模型最优,校正集和预测集的相关系数r分别为0.99988和0.99960,RMSEC,RMSEP和RMSECV分别为0.0421,0.0911和0.0777;5点平滑建立的pH值的PLS定量模型最优,校正集和预测集的相关系数r分别为0.99733和0.97411,RMSEC,RMSEP和RM-SECV分别为0.0151,0.0386和0.0468。Research on qualitative and quantitative detection of Shanxi mature vinegar is based on Near Infrared Spectroscopy. Near Infrared Spectroscopy combined with Discriminant Analysis （DA） is used for vinegar age through different pre-processing methods. At the same time, it will establish the Partial Least Squares （PLS） model of Soluble Solids Content （SSC） and the effective acidity （pH）. The result indicates that 100% recognition ratio for calibration and 88.89% recognition ratio for validation are achieved by DA for vinegar age. PLS quantitative model of SSC established by original spectrosco- py is the best, the correlation coefficients of calibration and prediction are 0. 99988 and 0. 99960 respectively, RMSEC, RMSEP and RMSECV are 0. 0421, 0. 0911 and 0. 0777 respectively; PLS quantitative model of the effective acidity （pH） by 5 points smooth have a better result, the correlation coefficients of calibration and prediction are 0.99733 and 0. 97411 respectively, RMSEC, RMSEP and RMSECV are 0.0151, 0.0386 and 0. 0468 respectively.

关 键 词：近红外光谱(NIRS) 老陈醋 判别分析(DA) 偏最小二乘法(PLS) 

分 类 号：TS264.230[轻工技术与工程—发酵工程]