发酵乳酸度近红外光谱快速检测方法的研究  

Rapid determination method of acidity of fermented milk by near-infrared spectroscopy

作　　者：佘之蕴 黄宝莹 王文敏 沈宏林 蒋轩 陈满英 张娟 SHE Zhiyun;HUANG Baoying;WANG Wenmin;SHEN Honglin;JIANG Xuan;CHEN Manying;ZHANG Juan(Guangdong Testing Institute of Product Quality Supervision,Foshan 528000,China)

机构地区：[1]广东产品质量监督检验研究院,广东佛山528000

出　　处：《中国酿造》2022年第12期245-249,共5页China Brewing

基　　金：广东省食品生物危害因素监测工程技术研究中心项目(2019A072)。

摘　　要：利用近红外光谱技术对发酵乳酸度进行快速分析检测。采用电位滴定仪法测定71批次含活乳酸菌发酵乳样品的酸度实测值,并同时扫描得到近红外光谱数据。以校正集均方根误差(RMSEC)、预测集均方根误差(RMSEP)、交互验证均方根误差(RMSECV)及其相关系数R_(c)、R_(p)、R_(cv)为评价指标建立最优的酸度定量模型。利用模型对10批次含活乳酸菌发酵乳样品的酸度进行预测。结果表明,优化后的模型,其RMSEC、RMSEP、RMSECV及其相关系数R_(c)、R_(p)、R_(cv)分别为3.27、4.39、4.84,0.9462、0.9225、0.8778。经外部验证后,该模型酸度预测值和实测值的最大相对误差为6.76%,满足不超过10%的要求。说明模型具有良好的预测性能,可用于发酵乳中酸度的快速检测。Acidity of fermented milk was rapidly analyzed and detected by near infrared spectroscopy technology.The acidity measured value of 71 batches of fermented milk samples containing live lactic acid bacteria was determined by potentiometric titration method,and near infrared spectral data was obtained by scanning at the same time.The optimal acidity quantitative model was established with root mean square error of calibration(RMSEC),root mean square error of prediction(RMSEP),root mean square error of cross validation(RMSECV)and their correlation coefficients R_(c),R_(p),and R_(cv) as evaluation indexes,and the acidity of 10 batches of fermented milk samples containing live lactic acid bacteria was predicted by the model.The results showed that RMSEC,RMSEP,RMSECV and their correlation coefficients R_(c),R_(p),and R_(cv) were 3.27,4.39,4.84 and 0.9462,0.9225,0.8778,respectively.After external validation,the maximum relative error between the predicted and measured values of the acidity with the model was 6.76%,meeting the requirement of less than 10%.These results indicated that the model had good predictive performance and could be used for the rapid detection of acidity in fermented milk.

关 键 词：发酵乳 酸度 近红外光谱技术 快速检测 

分 类 号：O657.7[理学—分析化学]