基于中红外光谱技术对浓香型原酒中酸类成分快检模型的构建  

Construction of a model for the rapid detection of acids in strong-flavor original Baijiu based on mid-infrared spectroscopy technology

作　　者：彭厚博 廖丽 甘巧 胥佳 荆雄 钱宇 邹永芳 PENG Houbo;LIAO Li;GAN Qiao;XU Jia;JING Xiong;QIAN Yu;ZOU Yongfang(SHEDE Spirits Co.,Ltd.,Suining 629200,China;School of Chemical Engineering,Sichuan University of Science&Engineering,Zigong 643000,China)

机构地区：[1]舍得酒业股份有限公司,四川遂宁629200 [2]四川轻化工大学化学工程学院,四川自贡643000

出　　处：《中国酿造》2025年第3期66-70,共5页China Brewing

基　　金：中国轻工业酿酒生物技术及智能酿造重点实验室开放课题(2023-01)。

摘　　要：为实现浓香型原酒快速分级及品质监控,该研究利用傅里叶变换中红外光谱(FT-MIR)仪结合偏最小二乘法(PLS)建立了浓香型原酒中总酸、己酸、乙酸和丁酸含量的快速检测模型,以相对误差占比筛选模型的最佳主成分数,并对模型进行验证。结果表明,总酸、己酸、乙酸和丁酸定量模型的决定系数R2均>0.90,校正集和预测集的均方根误差(RMSE)均<0.041 g/L,最佳主成分数分别为9个、19个、8个、9个,总酸、己酸、乙酸定量模型的相对误差均<10%,丁酸定量模型的相对误差<51%。综上,基于中红外光谱技术建立的总酸、乙酸、己酸定量模型具有良好的预测能力,能为浓香型原酒快速分级和品质监控提供数据支撑和理论依据。In order to realize the rapid grading and quality control of strong-flavor(Nongxiangxing)original Baijiu,a rapid detection model for the content of total acid,caproic acid,acetic acid and butyric acid in strong-flavor original Baijiu was established by Fourier transform mid-infrared spectroscopy(FT-MIR)combined with partial least square(PLS)method.The optimal principal component numbers of the model were screened by relative error share,and the model were tested.The results showed that the coefficients of determination R2 of the quantitative models for total acid,caproic acid,acetic acid and butyric acid were more than 0.90,the root-mean-square error(RMSE)of both the calibration set and the prediction set was less than 0.041 g/L,the optimal numbers of principal component were 9,19,8 and 9,respectively,and the relative errors of the quantitative models were less than 10%for total acid,caproic acid and acetic acid and less than 51%for butyric acid.In summary,the prediction model of total acid,acetic acid and caproic acid based on mid-infrared spectroscopy had good prediction ability,which could provide data support and theoretical basis for the rapid grading and quality control of strong-flavor original Baijiu.

关 键 词：傅里叶变换中红外光谱 浓香型原酒 酸类化合物 快速检测模型 

分 类 号：TS262.3[轻工技术与工程—发酵工程]