近红外光谱技术快速检测黄酒的前发酵过程中总酸含量

Rapid determination of total acid content in pre-fermentation process of rice wine by near infrared spectroscopy

中文关键词:  黄酒  近红外光谱技术  偏最小二乘法  过程质量控制  前发酵  总酸

英文关键词:yellow rice wine  near infrared spectroscopy  partial least square method  process quality control  prior to fermentation  total acid

中文摘要:

      目的 建立近红外光谱法快速检测黄酒的前发酵过程中总酸含量的方法。方法 利用近红外光谱仪对黄酒生产过程中前发酵工段所得样品进行扫描, 对其光谱进行预处理和波段选择, 并结合偏最小二乘法(partial least squares, PLS)建立各工段快速无损检测方法。结果 所建立的模型的决定系数R为0.9348, 交叉验证均方根差值为0.118, 对验证集样品进行预测并统计分析, 预测值与真实值之间无显著差异(P>0.05)。结论 所建立的模型准确度高, 适用于黄酒前发酵过程总酸含量的快速检测。

英文摘要:

      Objective To establish a method for the rapid determination of total acid content in pre-fermentation process of rice wine by near infrared spectroscopy (NIR). Methods The samples obtained from the pre-fermentation section of yellow rice wine production were scanned by near infrared spectrometry, the spectrum was preprocessed and the wave bands were selected. A rapid nondestructive detection method for each section was established based on partial least squares (PLS). Results The coefficient of determination R of the established model was 0.9348, and the root mean square difference of cross-validation was 0.118. The validation set samples were predicted and analyzed statistically, there was no significant difference between the predicted value and the true value(P>0.05). Conclusion The established model has high accuracy and is suitable for the rapid determination of total acid content in the pre-fermentation process of yellow rice wine.