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Nondestructive Analysis of the Quality Properties of Soy Sauceby Near Infrared Spectroscopy with Partial Least Squares
BAO Chunfang, LIU Tong,, WANG Bin, ZHAO Lingzhi, REN Yulin
J4. 2009, 47 (02):
362-366.
Nearinfrared spectroscopy combined with partial least squares (PLS) method was applied to establishingan optimal mathematic calibration model, by which the concentrations of amino nitrogen, total acid and salt content in the soy sauce were predicted, and the color ratio of the soy sauce was determined. Furthermore, the influences of spectral preprocessing methods and the numbers of principal components on the prediction ability of the PLS model were discussed. The results show that the calibration model established with firstderivative preprocessing spectra was the best, 18 samples of tested set were predicted with this model, the relative standard errors for the prediction of ami
no nitrogen, total acid, salt content and color ratio were 1.516%, 1.811%, 1.798% and 1.893%, respectively. Experimental results demonstrate that this method is fast and convenient, and it has a high ability of prediction, thus it is promising for the nondestructive quality control of soy sauce.
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