基于近红外光谱分析技术对酿酒原料水份的检测方法研究与优化  

Optimized Study Based on the Application of Near Infrared Spectroscopy in the Detection of Water Content in Wine Brewing Raw Materials

作　　者：沈小梅[1,2] 马雷[1,2] 李安军[1,2] 刘国英[1,2] 汤有宏 

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]安徽省固态发酵工程技术研究中心,安徽亳州236820

出　　处：《食品与发酵科技》2015年第5期92-96,共5页Food and Fermentation Science & Technology

摘　　要：固态发酵原料的质量直接影响发酵情况,进而影响窖池出酒产质量,所以全面、快速掌握这些酿酒原料的质量情况和各理化成分含量,对于保障基酒的产质量、提高工作效率具有重要的意义。本文采用近红外光谱技术与偏最小二乘法相结合的手段,建立了同时检测5种酿酒原料水份的定标模型,在光谱预处理方法为一阶导数和多元散射校正、波数为4200-6100cm-1和7300-8200cm-1条件下获得酿酒原料水份的最优预测模型。该模型交叉验证误差均方根(RMSECV)、决定系数(R′)分别为0.375%和0.9426。随机选取验证集样品对模型预测能力进行验证,通过与传统分析方法检测结果进行比较,平均相对误差为0.28%,结果表明该模型具有较好的预测能力,可用于酿酒原料水份的检测。The quality of raw materials in solid-state fermentation（SSF） affects the fermentation process directly,and has further impact on the wine quality of the cellar. It is of vital importance that the measurement of physical and chemical indexes on the ingredient of the fermentation thoroughly and rapidly. And thus the detection of the raw materials accurately could enhance the quality of base liquor with high efficiency. In this study, the calibration models for detecting water content in 5 kind iof ingredients for wine brewing simultaneously were built by near infrared spectroscopy technique combined with partial least squares（PLS） methods. The models were built and optimized by selecting different spectral pretreatment methods and wave number regions. The spectral pretreatment method was first derivative and multiplicative signal correction, the wave number region was 4200-6100cm-1and7300-8200cm-1. The root-mean square error of cross-validation（RMSECV） and determination coefficient（R′） were0.375% and 0.9426. By selecting randomly validation samples to verify the prediction ability of the model, the results were compared with the traditional analysis method. The average relative error was 0.28%. These results showed that the model could predict the water content of the raw material for wine brewing accurately and quickly,and it could be used to measure the water content of the raw material for wine brewing.

关 键 词：近红外光谱技术 酿酒原料 水份 模型 

分 类 号：TS261.1[轻工技术与工程—发酵工程]