清香型酒醅中乳酸的快速分析研究  

Rapid Analysis of Lactic Acid in Fen Flavor Fermented Grains

作　　者：马清蓉 李素琴 凌晨 许迎子 MA Qingrong;LI Suqin;LING Chen;XU Yingzi(Shanxi Xinghua village Fenjiu Factory Co.,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205

出　　处：《酿酒》2023年第3期139-141,共3页Liquor Making

摘　　要：利用近红外光谱技术建立快速测定清香型酒醅中乳酸的检测方法。通过光谱预处理和波数范围的选择与优化,最终得到R2线性关系良好且交叉验证均方根RMSECV较小的最优模型。在对模型进行验证实验过程中,其近红外预测值与化学实测值之间的R2为0.966,预测误差为1.18%。实验结果表明,所得到的的模型预测效果满足预期要求,因此此项研究可用于清香型原酒酒醅乳酸的批量分析。A method for rapid determination of lactic acid in Fen flavor fermented grains was established by near infrared spectroscopy.Through spectral pretreatment and selection and optimization of wavenumber range,the optimal model with good R2 linear relationship and small RMSECV of cross validation was finally obtained.During the validation experiment of the model,the R2 between the near-infrared predicted value and the chemical measured value is 0.966,and the prediction error is 1.18%.The experimental results showed that the prediction effect of the model met the expected requirements,so this study can be used for batch analysis of lactic acid in Fen flavor fermented grains.

关 键 词：近红外光谱技术 清香型原酒酒醅 乳酸 模型预测 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]