摘要
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。
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.
出处
《酿酒科技》
2015年第5期11-14,共4页
Liquor-Making Science & Technology
基金
科技部支撑计划项目(2012BAK17B11)食品安全溯源控制及预警技术研究与推广应用示范
国家自然基金(31101333)黄酒中氨基甲酸乙酯及其前体物质代谢机理研究
关键词
近红外光谱法
光谱预处理
黄酒
氨基酸态氮
near infrared spectroscopy（NIRS）
spectral pretreatment
yellow rice wine
amino acid nitrogen
