近红外光谱技术快速检测黄酒的前发酵过程中总酸含量  

Rapid determination of total acid content in pre-fermentation process of rice wine by near infrared spectroscopy

作　　者：倪鸿飞 张建平 黄家鹏 金建江 车彦军 樊剑锋 江云 陈勇[1] NI Hong-Fei;ZHANG Jian-Ping;HUANG Jia-Peng;JIN Jian-Jiang;CHE Yan-Jun;FAN Jian-Feng;JIANG Yun;CHEN Yong(School of Pharmacy,Zhejiang University,Hangzhou 310058,China;Suzhou Zeda Xingbang Pharmaceutical Technology Co.,LTD,Suzhou 215163,China;COFCO Kong Yiji Liquor Co.,Ltd,Shaoxing 312070,China)

机构地区：[1]浙江大学药学院,杭州310058 [2]苏州泽达兴邦医药科技有限公司,苏州215163 [3]中粮孔乙己酒业有限公司,绍兴312070

出　　处：《食品安全质量检测学报》2020年第20期7298-7303,共6页Journal of Food Safety and Quality

摘　　要：目的建立近红外光谱法快速检测黄酒的前发酵过程中总酸含量的方法。方法利用近红外光谱仪对黄酒生产过程中前发酵工段所得样品进行扫描,对其光谱进行预处理和波段选择,并结合偏最小二乘法(partial least squares,PLS)建立各工段快速无损检测方法。结果所建立的模型的决定系数R为0.9348,交叉验证均方根差值为0.118,对验证集样品进行预测并统计分析,预测值与真实值之间无显著差异(P>0.05)。结论所建立的模型准确度高,适用于黄酒前发酵过程总酸含量的快速检测。Objective To establish a method for the rapid determination of total acid content in pre-fermentation process of rice wine by near infrared spectroscopy(NIR). Methods The samples obtained from the pre-fermentation section of yellow rice wine production were scanned by near infrared spectrometry, the spectrum was preprocessed and the wave bands were selected. A rapid nondestructive detection method for each section was established based on partial least squares(PLS). Results The coefficient of determination R of the established model was 0.9348, and the root mean square difference of cross-validation was 0.118. The validation set samples were predicted and analyzed statistically, there was no significant difference between the predicted value and the true value(P>0.05). Conclusion The established model has high accuracy and is suitable for the rapid determination of total acid content in the pre-fermentation process of yellow rice wine.

关 键 词：黄酒 近红外光谱技术 偏最小二乘法 过程质量控制 前发酵 总酸 

分 类 号：TS262.4[轻工技术与工程—发酵工程] O657.33[轻工技术与工程—食品科学与工程]