近红外光谱技术快速预测镇江香醋乙醇脱氢酶活性的研究  

Research on Alcohol Dehydrogenase Activity of Seed Vinegar Culture during Solid-state Fermentation of Zhenjiang Aromatic Vinegar

作　　者：胡雪桃 朱瑶迪[1] 邹小波[1] 申婷婷[1] 陈武[1] 石吉勇[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国调味品》2016年第2期20-25,共6页China Condiment

基　　金：国家科技支撑项目(2015BAD19B03);高新技术发展计划国家863项目(2011AA100807);全国优秀博士基金资助项目(200968);国家自然科学基金(BK20130505);新世纪优秀人才项目(NCET-11-00986);杰出青年基金(BK20130010);江苏省研究生创新基金(KYLX-1070)

摘　　要：以镇江香醋固态发酵中醋醅为研究对象,研究种子醅的乙醇脱氢酶（ADH）活性,以期获得其最优活性范围,并利用近红外光谱技术结合联合区间偏最小二乘法（si-PLS）快速预测ADH活性值。研究通过测定50个不同车间不同楼层的发酵池种子醅ADH的活性,与对应接种池的总酸含量进行相关性分析,并利用近红外光谱技术对其活性值进行快速预测以及光谱分析。结果表明：对于固态发酵的整个过程,ADH活性控制在600~700U能保持食醋的良好风味。若活性低于300或高于800,总酸含量很低,易使醋醅总酸含量不达标。在一定范围内,ADH活性和总酸含量呈正相关性,相关系数R达到0.936。利用近红外光谱不同谱峰,分析醋醅中不同阶段的代谢物质,并结合si-PLS建立ADH快速预测模型,其预测集均方根误差（RMSEP）为122,相关系数R为0.8637。最终期望近红外光谱技术能够预测发酵过程,改善发酵质量。The objective of this study is to investigate the alcohol dehydrogenase activity （ADH） of seed vinegar culture of Zhenjiang aromatic vinegar during solid-state fermentation （SSF） process. During the period of inoculation stage, the activity of seed vinegar is the guarantee of quality. Analyze the correlation between ADH activity and total acids content （TAC） by means of measuring 50 different fermentation tanks on different floors. Research the model establishment of alcohol dehydrogenase （ADH） activity based on the near infrared spectroscopy technology. The result shows that compared with later-construction workshop, ADH activity in pre-construction fermentation workshop is higher. What＇s more, ADH activity appears positive correlation with TAC, the correlation coefficient is 0.936. The result of LSD shows that ADH activity has the best considerable effect on the content of TAC. Besides, as for the whole process of solid-state fermentation, ADH activity controlled between 600 U and 700 U has the possibility of remaining the nice flavor of vinegar. As long as the value of activity is lower than 300 U or higher than 800 U, the content of total acids and the final TAC is lower. The value of RMSEP and R is 122 and 0.8637 respectively in the prediction set. In a word, it is hoped that near infrared spectroscopy can predict the fermentation conditions and ensure the production runs smoothly.

关 键 词：镇江香醋 固态发酵 种子醅 乙醇脱氢酶活性 近红外光谱技术 

分 类 号：TS264.22[轻工技术与工程—发酵工程]