便携拉曼光谱快速无损定量检测酱料中山梨酸钾  

Rapid nondestructive detection of potassium sorbate in sauces by portable Raman spectroscopy

作　　者：董一童 许润琦 黄越 时逸之 曹慧娟 白龑昌 DONG Yi-Tong;XU Run-Qi;HUANG Yue;SHI Yi-Zhi;CAO Hui-Juan;BAI Yan-Chang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Xinghua Healthy Food Industrial Institute,China Agricultural University,Taizhou 225700,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学,兴化健康食品产业研究院,泰州225700

出　　处：《食品安全质量检测学报》2024年第4期68-75,共8页Journal of Food Safety and Quality

基　　金：海南重点研发计划项目(ZDYF2022XDNY235);北京自然科学基金项目(8222070);兴化健康食品产业研究基金项目(201905)。

摘　　要：目的基于拉曼光谱技术(Raman spectroscopy)并结合化学计量学方法建立定量分析模型,以实现对酱料中山梨酸钾进行快速定量检测。方法采用便携式拉曼光谱检测酱料中的山梨酸钾,并对比不同的预处理方法进行模型性能评估,建立偏最小二乘法(partial least squares regression,PLSR)回归模型。结果甜辣酱的光谱信息经S-G(5,2)卷积平滑处理后建立PLSR模型的校正相关系数为0.9670,预测相关系数为0.9616,预测集的残差预测偏差(residual prediction deviation,RPD)达到5.0335;香辣酱的光谱信息经S-G(3,1)卷积平滑加一阶导数处理,建立PLSR模型的校正相关系数为0.9766,预测相关系数为0.9432,模型的RPDc值和RPDp值分别可以达到6.6727和4.1143,均大于3,定量效果良好。结论本研究采用的便携式拉曼光谱技术联用化学计量学方法所建立的光谱定量模型获得酱料中关键成分的含量信息是可行的,该方法经过进一步优化有望用于酱料质量的快速检测。Objective To establish a quantitative analysis model based on Raman spectroscopy combined with chemometric methods,aiming to achieve rapid quantitative detection of potassium sorbate in sauces.Methods A portable Raman spectrometer was used to detect potassium sorbate in sauces,and various preprocessing methods were compared to assess the performance of the model.A partial least squares regression(PLSR)model was constructed.Results For sweet and spicy sauce,the spectral information was preprocessed with S-G convolution smoothing(5,2),leading to a calibration correlation coefficient of 0.9670 and a prediction correlation coefficient of 0.9616.The residual prediction deviation(RPD)of the prediction set reached 5.0335.For spicy sauce,spectral information preprocessed by S-G convolution smoothing(3,1)plus first derivative,obtained a calibration correlation coefficient of 0.9766 and a prediction correlation coefficient of 0.9432.The RPDc and RPDp values of the model were 6.6727 and 4.1143,respectively,both greater than 3,indicating a good quantitative effect.Conclusion Overall,the results indicate that the spectral quantitative model established using portable Raman combined with chemometrics in this study is feasible for obtaining key component content in sauces.With further optimization,this method is expected to be applied for the rapid detection of sauce quality.

关 键 词：拉曼光谱技术 酱料 分子光谱 化学计量学 质量评价 

分 类 号：TS264.24[轻工技术与工程—发酵工程] O657.37[轻工技术与工程—食品科学与工程]