近红外分析技术快速检测酱油中的总氮和总酸  

Quickly inspecting the total nitrogen and total acid in soy sauce by near-infrared analysis technology

作　　者：陈斌[1] 于丽燕[2] 陆道礼[1] 吴珏[3] 

机构地区：[1]江苏大学食品研究所,江苏镇江212013 [2]中国药科大学镇江校区,江苏镇江212005 [3]江苏恒顺醋业股份有限公司,江苏镇江212003

出　　处：《中国调味品》2003年第9期40-44,共5页China Condiment

摘　　要：探讨了利用近红外光谱分析法快速测定酱油中总氮和总酸含量的方法,结果表明:总氮和总酸在10000cm-1～3500cm-1区域中,与一阶导数光谱有良好的相关关系,与逐步回归分析相比较,当采用偏最小二乘回归分析时,预测的效果更好,定标方程更稳定可靠,对26个预测样本总氮的预测平均相对误差为4 036%,标准差为0 035,总酸的平均相对误差为4 820%,标准差为0 054,说明该方法可以用于酱油中总氮和总酸的快速测定。In this paper the possibility of quickly inspecting the main compositions of sauce (total nitrogen and total acid) by near infrared (NIR) spectra is discussed.The result showed that in the range of 10000cm -1 ～3500cm -1 NIR spectra there is good similar linear relationships between the first derivative spectra and total nitrogen or total acid.Two kinds of mathematical methods:forward-step linear regression,Partial Least Squares regression were utilized,The study showed the calibration model developed from PLS was better,In 26 predicting samples,the mean relative predicting error of total nitrogen was 4.036% and that of total acid was 4.820%,and the standard predicting error of total nitrogen was 0.035 and that of total acid was 0.054.All the results prove the NIR spectra can be used in quickly inspecting total nitrogen and total acid of sauce.

关 键 词：近红外辐射 酱油 光谱分析 总氮 总酸含量 

分 类 号：TS264.21[轻工技术与工程—发酵工程]