温度对黄酒酒精度和糖度近红外分析模型的影响

doi:10.7506/spkx1002-6630-201423005

食品科学

温度对黄酒酒精度和糖度近红外分析模型的影响

沈飞1,2，应义斌2,*，李博斌3

1.南京财经大学食品科学与工程学院，江苏南京 210023；2.浙江大学生物系统工程与食品科学学院，浙江杭州 310058；
3.国家黄酒产品质量监督检验中心，浙江绍兴 312071

出版日期:2014-12-15 发布日期:2014-12-15

Influence of Temperature on Near-Infrared Spectroscopic Analysis Models of Alcohol and Sugar Content in Chinese Rice Wine

SHEN Fei1,2, YING Yi-bin2,*, LI Bo-bin3

1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
3. National Center for Quality Supervision and Testing of Rice Wine, Shaoxing 312071, China

Online:2014-12-15 Published:2014-12-15

摘要/Abstract

摘要：

为研究温度对黄酒品质近红外光谱分析模型的影响，分别在5、10、15、20、25、30、35 ℃ 7 个温度条件下采集黄酒样品的可见-近红外光谱，采用偏最小二乘法建立各温度下黄酒酒精度和总糖含量定量分析模型。结果表明：温度对样品光谱存在影响，主成分分析表明不同温度下的样品有明显聚类趋势。模型精度受温度影响较大，但并无随温度变化的一致趋势。建立的混合温度模型预测相对误差较小，有实际应用潜力。

关键词: 温度, 近红外光谱, 偏最小二乘法, 黄酒, 品质

Abstract:

In order to evaluate the influence of temperature on near-infrared spectroscopy (NIRS) analysis models of Chinese
rice wine quality, NIR spectra of rice wine samples were collected at 5, 10, 15, 20, 25, 30 and 35 ℃, respectively. Calibration
models for the quantification of alcohol and total sugar contents in rice wine were developed by partial least square (PLS)
algorithm. The results indicated that the spectra of samples were affected by temperature. An obvious clustering tendency
was detected by principal component analysis (PCA) between samples at different temperatures. The prediction ability of the
calibration models was also influenced by temperature, but showing no consistent trend with temperature. The performance
of the multi-temperature calibration models was suitable for practical application with low relative error values. These results
provided a theoretical basis for rapid detection of rice wine quality as well as temperature correction by NIR spectroscopy.

Key words: temperature, near infrared spectroscopy (NIRS), partial least square, Chinese rice wine, quality

中图分类号:

沈飞1,2，应义斌2,*，李博斌3. 温度对黄酒酒精度和糖度近红外分析模型的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201423005.

SHEN Fei1,2, YING Yi-bin2,*, LI Bo-bin3. Influence of Temperature on Near-Infrared Spectroscopic Analysis Models of Alcohol and Sugar Content in Chinese Rice Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423005.

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温度对黄酒酒精度和糖度近红外分析模型的影响

Influence of Temperature on Near-Infrared Spectroscopic Analysis Models of Alcohol and Sugar Content in Chinese Rice Wine

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