近红外光谱对食醋有机酸含量快速、无损测定方法研究

Research on Rapid and Nondestructive Detection Method for Organic Acids Content in Vinegar by NIRS

将近红外光谱分析技术应用在食醋内部有机酸的定量分析研究中,分别建立了8种有机酸的偏最小二乘近红外预测模型和主成分分析近红外预测模型,模型的相关系数均大于0.9,模型具有较好的预测准确性。横向对比偏最小二乘和主成分分析两种建模方法对食醋有机酸的定量分析发现,采用偏最小二乘法建立的食醋有机酸近红外预测模型较优。采用近红外光谱分析技术对食醋中有机酸含量的测定具有快速、无损的特点,具有较大的实际应用价值。

In the experiment, near infrared spectral analysis technology is applied in the quantitative analytical study of the internal organic acid in vinegar, set up near infrared prediction model of least squares and principal component analysis of near infrared prediction model for eight kinds of organic acids respectively, the correlation coefficients of the models are both greater than 0.9, and the models have better prediction accuracy. The lateral comparison of partial least squares and principal component analysis of these two kinds of modeling methods for quantitative analysis of organic acid in vinegar, it is found that the vinegar organic acids established by partial least squares method has a better near infrared prediction model. Using near infrared spectral analysis technology for the determination of organic acids content in vinegar is rapid, non-destructive, and has great practical application value.