关键词: 酱油, 总酸, 氨基酸态氮, 近红外光谱, 模型, ASD-LabSpec光谱仪

Abstract: Total acid and amino acid nitrogen prediction of Chinese Sauce using near infrared spectroscopy was discussed in this paper. The NIR spectrum of Chinese Sauce was collected according to the relationship between vibration intensity and characteristic absorbance of samples. The linear regression of partial least square (PLS) was applied to spectroscope data total acid and amino acid nitrogen of Chinese Sauce samples after baseline correction of transmission spectrum, and a prediction model was established .The prediction results showed that the model based on spectra recorded on the cross section was best. Using this model to predict the total acid and amino acid nitrogen of eight stochastic unknown sauce samples, the very satisfactory results were obtained and the coefficients of determination (R12) is 0.97 and (R22) is 0.98, the standard deviation (STDEV1) is 0. 09 and (STDEV2) is 0.07.Through the analysis about [The Regression Coefficients of the Model], the author has solved the relativity between the components of Chinese sauce and the Models.

Key words:  , sauce； total acid； amino acid nitrogen； near infrared (NIR) spectroscopy； model； ASD-LabSpec； spectrometer；