基于近红外光谱的鲜味物质与鲜味强度检测  

Detection of Umami Substances and Umami Intensity Based on Near-Infrared Spectroscopy

作　　者：胡建 冯耀泽[1,2,3] 王益健 黄结 贾桂锋 朱明[1,2] Hu Jian;Feng Yaoze;Wang Yijian;Huang Jie;Jia Guifeng;Zhu Ming(College of Engineering,Huazhong Agricultural University,Wuhan,Hubei 430070,China;Key Laboratory of Agricultural Equipment in Mid-Lower Yangtze River,Ministry of Agriculture and Rural Affairs,Wuhan,Hubei 430070,China;Interdisciplinary Sciences Research Institute,Huazhong Agricultural University,Wuhan,Hubei 430070,China)

机构地区：[1]华中农业大学工学院,湖北武汉430070 [2]农业农村部长江中下游农业装备实验室,湖北武汉430070 [3]华中农业大学交叉科学研究院,湖北武汉430070

出　　处：《光学学报》2022年第1期254-261,共8页Acta Optica Sinica

基　　金：中央高校基本科研业务费专项(2662020GXPY003,107-11041910103)。

摘　　要：对近红外光谱(NIRS)分析技术结合化学计量学方法定量检测混合溶液中鲜味物质浓度及其鲜味强度的可行性进行探讨。以谷氨酸钠与肌苷酸二钠所构成的鲜味物质混合溶液为研究对象,获取不同鲜味强度的样本并采集其近红外光谱数据。基于偏最小二乘回归法结合竞争性自适应移动窗口区间组合(CMIC)新算法,以及多种常用变量优化算法分别建立混合溶液中鲜味物质浓度和混合溶液鲜味强度的检测模型。实验结果表明,最优的混合溶液中鲜味物质浓度和混合溶液鲜味强度检测模型均是基于CMIC算法建立的简化模型,预测决定系数分别为0.8886、0.9182和0.8097。因此,NIRS分析技术结合化学计量学方法可应用于定量检测混合溶液中鲜味物质浓度及其鲜味强度。The feasibility of near infrared spectroscopy(NIRS) combined with stoichiometry for quantitative determination of umami substances and umami intensity in mixed solutions is discussed. The mixed solution of umami substance composed of monosodium glutamate and disodium inosinate is used as the research object to obtain samples of different umami intensity and collect their near-infrared spectral data. Based on the partial least squares regression method combined with the new competitive adaptive moving window interval combination(CMIC) algorithm, and a variety of commonly used variable optimization algorithms, the detection models of umami concentration and umami intensity in mixed solution are established. The experimental results show that the optimal detection models of umami concentration and umami intensity of mixed solution are simplified models based on CMIC algorithm, and the predictive determinations are 0.8886, 0.9182, and 0.8097, respectively. Therefore, the NIRS analysis technique combined with stoichiometry can be applied to quantitatively detect umami concentration and umami intensity in mixed solutions.

关 键 词：光谱学 近红外光谱 混合溶液 鲜味物质 鲜味强度 竞争性自适应移动窗口区间组合算法 

分 类 号：O657.33[理学—分析化学]