FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (5): 55-57.
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CHEN Bin, FANG Ru-Ming, ZHAO Jie-Wen, LU Dao-Li
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Abstract: Hydrogen groups (OH SH CH NH and so on ) can absorb light in NIR spectrum, so it is possible to quickly inspect ethylic acid and reducing sugar in vinegar by using NIRTRS.The study showed that there was good similar linear relation ship between ethylic acid reducing sugar and transmitted spectrum from 8000~4000cm~-1 in NIR Spectrum. Similar result was applicable to the first derivative spectrum of transmitted spectrum. The regression equations were obtained by using fore selection regression to find respective special wave length.By trying 18 samples the results showed in comparison with the standard chemical analysis, the mean relative error (MRE) of ethylic acid was below 1.0% and standard error below 5.7% .The mean relative error of reducing sugar was below 2. 65% and standard error below 0. 101.The results proved that NIRTRS could quickly inspect ethylic acid and reducing sugar.
Key words: Near infrared Condiment Ingredient Inspect
CHEN Bin, FANG Ru-Ming, ZHAO Jie-Wen, LU Dao-Li. Past Detection of Main Ingredients In vinegar By Near-Infrared Transmission Spectroscopy[J]. FOOD SCIENCE, 2000, 21(5): 55-57.
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