近红外光谱技术对陈皮酵素中总酸和还原糖含量检测研究  

Research on the Detection of Total Acid and Reducing Sugar Content in Chenpi Enzyme by Near Infrared Spectroscopy Technology

作　　者：程航帆 陈宁宁 周新星 周洁宁 韩愈 陆伟 贾福怀 CHENG Hangfan;CHEN Ningning;ZHOU Xinxing;ZHOU Jiening;HAN Yu;LU Wei;JIA Fuhuai(Yofoto(China)Health Industry Co.,Ltd.,Ningbo 315153,China;Ningbo YuFangTang Biological Science&Technology Co.,Ltd.,Ningbo 315012,China;Zhejiang Daldrem Biotechnology Co.,Ltd.,Ningbo 315153,China)

机构地区：[1]三生(中国)健康产业有限公司,浙江宁波315153 [2]宁波御坊堂生物科技有限公司,浙江宁波315012 [3]浙江大医德美生物科技有限公司,浙江宁波315153

出　　处：《现代食品》2024年第24期168-170,183,共4页Modern Food

基　　金：国家重点研发计划“主要经济林高附加值产品精深加工关键技术”项目(2023YFD2201300)。

摘　　要：基于傅里叶变换红外光谱技术,探索陈皮酵素中总酸和还原糖定量模型,实现对陈皮酵素中总酸和还原糖的含量检测,代替耗时的国标方法。使用傅里叶变换红外光谱技术采集不同发酵天数的50份陈皮酵素样品红外光谱图,使用GB 12456及GB 5009中方法分别测定样品中总酸和还原糖的含量。运用TQ分析软件,通过化学计量学方法偏最小二乘法(Partial least squares,PLS)、逐步多元线性回归(Stepwise multiple linear regression,SMLR)、一阶导数(First derivative, 1st)、二阶导数(Second derivative,2nd)及诺里斯导数滤波(Norris derivative filtering,ND)进行光谱处理并建立模型。研究表明,利用傅里叶变换红外光谱技术,可以实现陈皮酵素总酸、还原糖含量快速测定,为陈皮酵素中总酸和还原糖含量检测提供了新方法,能够对陈皮酵素发酵过程监测提供参考依据。Based on Fourier transform infrared spectroscopy technology,this study explores a quantitative model for total acids and reducing sugars in tangerine peel enzymes,achieving the detection of total acids and reducing sugars in tangerine peel enzymes,replacing time-consuming national standard methods.Fourier transform infrared spectroscopy was used to collect infrared spectra of 50 samples of Chenpi enzyme with different fermentation days.The total acid and reducing sugar content in samples were determined using the methods in GB 12456 and GB 5009 respectively.Using TQ analysis software,spectral processing was performed and a model was established using chemometric methods such as Partial Least Squares(PLS),Stepwise Multiple Linear Regression(SMLR),First Derivative(1st),Second Derivative(2nd),and Norris Derivative Filtering(ND).The results show that the rapid determination of total acid and reducing sugar content in orange peel enzyme can be achieved by using Fourier transform infrared spectroscopy,this study provides a new method for detecting the total acid and reducing sugar content in tangerine peel enzymes,which can provide a reference for monitoring the fermentation process of tangerine peel enzymes.

关 键 词：酵素 总酸 还原糖 傅里叶变换近红外光谱技术 

分 类 号：R284.1[医药卫生—中药学]