近红外光谱法快速检测黄酒中氨基酸态氮的模型优化研究  

Optimization of the Model for Rapid Determination of Amino Acid Nitrogen in Yellow Rice Wine by Near Infrared Spectroscopy

作　　者：樊双喜[1,2,3] 钟其顶[2,3] 李国辉[2,3] 王健[2] 熊正河[2,3] 邹慧君 钱斌 周建弟 谢广发 李艳[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]中国食品发酵工业研究院,北京100015 [3]全国食品发酵标准化中心,北京100015 [4]浙江古越龙山绍兴黄酒集团有限公司,浙江绍兴312000

出　　处：《酿酒科技》2015年第5期11-14,共4页Liquor-Making Science & Technology

基　　金：科技部支撑计划项目(2012BAK17B11)食品安全溯源控制及预警技术研究与推广应用示范;国家自然基金(31101333)黄酒中氨基甲酸乙酯及其前体物质代谢机理研究

摘　　要：黄酒中氨基酸态氮的常规检测操作复杂,时效性差。通过研究黄酒的近红外光谱,对比分析了不同的光谱预处理方法:矢量归一化、无光谱处理、一阶导数、多元散射校正、一阶倒数+矢量归一化、一阶倒数+多元散射校正。结果表明,采用矢量归一化预处理方法结合偏最小二乘法所建立的快速检测黄酒中氨基酸态氮的近红外模型效果最佳。其中,R值为0.9603,RMSECV值为0.0414,RPD值为3.58,该方法快速,精度高,可用于黄酒氨基酸态氮的日常快速检测,同样为建立黄酒食品安全质量控制体系提供快速检测手段。The routine methods for the determination of amino acid nitrogen in yellow rice wine is complicated and time-consuming. In this study, near infrared spectroscopy was adopted and its different spectral pretreatment methods were compared and analyzed including vector nor-malization, no-spectral processing, first derivative, multiplicative scatter correction （MSC）, first derivative and vector normalization, first deriv-ative and MSC.The results showed that the best near infrared spectroscopy model for rapid detection of amino acids nitrogen in yellow rice wine was constructed by the combination of vector normalization pretreatment with partial least square （R=0.9603, RMSECV value=0.0414, and RPD value=3.58）. Such model had the advantages such as rapid detection and high precision which also provided an effective way to the establishment of yellow rice wine safety quality control system.

关 键 词：近红外光谱法 光谱预处理 黄酒 氨基酸态氮 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]