酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
5期
11-14
,共4页
樊双喜%钟其顶%李国辉%王健%熊正河%邹慧君%钱斌%周建弟%谢广发%李艳
樊雙喜%鐘其頂%李國輝%王健%熊正河%鄒慧君%錢斌%週建弟%謝廣髮%李豔
번쌍희%종기정%리국휘%왕건%웅정하%추혜군%전빈%주건제%사엄발%리염
近红外光谱法%光谱预处理%黄酒%氨基酸态氮
近紅外光譜法%光譜預處理%黃酒%氨基痠態氮
근홍외광보법%광보예처리%황주%안기산태담
near infrared spectroscopy(NIRS)%spectral pretreatment%yellow rice wine%amino acid nitrogen
黄酒中氨基酸态氮的常规检测操作复杂，时效性差。通过研究黄酒的近红外光谱，对比分析了不同的光谱预处理方法：矢量归一化、无光谱处理、一阶导数、多元散射校正、一阶倒数+矢量归一化、一阶倒数+多元散射校正。结果表明，采用矢量归一化预处理方法结合偏最小二乘法所建立的快速检测黄酒中氨基酸态氮的近红外模型效果最佳。其中，R值为0.9603, RMSECV值为0.0414，RPD值为3.58，该方法快速，精度高，可用于黄酒氨基酸态氮的日常快速检测，同样为建立黄酒食品安全质量控制体系提供快速检测手段。
黃酒中氨基痠態氮的常規檢測操作複雜，時效性差。通過研究黃酒的近紅外光譜，對比分析瞭不同的光譜預處理方法：矢量歸一化、無光譜處理、一階導數、多元散射校正、一階倒數+矢量歸一化、一階倒數+多元散射校正。結果錶明，採用矢量歸一化預處理方法結閤偏最小二乘法所建立的快速檢測黃酒中氨基痠態氮的近紅外模型效果最佳。其中，R值為0.9603, RMSECV值為0.0414，RPD值為3.58，該方法快速，精度高，可用于黃酒氨基痠態氮的日常快速檢測，同樣為建立黃酒食品安全質量控製體繫提供快速檢測手段。
황주중안기산태담적상규검측조작복잡，시효성차。통과연구황주적근홍외광보，대비분석료불동적광보예처리방법：시량귀일화、무광보처리、일계도수、다원산사교정、일계도수+시량귀일화、일계도수+다원산사교정。결과표명，채용시량귀일화예처리방법결합편최소이승법소건립적쾌속검측황주중안기산태담적근홍외모형효과최가。기중，R치위0.9603, RMSECV치위0.0414，RPD치위3.58，해방법쾌속，정도고，가용우황주안기산태담적일상쾌속검측，동양위건립황주식품안전질량공제체계제공쾌속검측수단。
The routine methods for the determination of amino acid nitrogen in yellow rice wine is complicated and time-consuming. In this study, near infrared spectroscopy was adopted and its different spectral pretreatment methods were compared and analyzed including vector nor-malization, no-spectral processing, first derivative, multiplicative scatter correction (MSC), first derivative and vector normalization, first deriv-ative and MSC.The results showed that the best near infrared spectroscopy model for rapid detection of amino acids nitrogen in yellow rice wine was constructed by the combination of vector normalization pretreatment with partial least square (R=0.9603, RMSECV value=0.0414, and RPD value=3.58). Such model had the advantages such as rapid detection and high precision which also provided an effective way to the establishment of yellow rice wine safety quality control system.
