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清凯酒造过程中关键成分的定量分析,采用多光谱分析与化学测量相结合

Xianjiang Zhou¹, Li Li², Jia Zheng³

¹Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China.

|October 15, 2023

概括

这项研究引入了一种多光谱法与化学测量实时监测青克酒果汁的质量. 它准确地预测了造过程中的关键成分,如减少糖,自由氨基和总.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
工艺工程是过程工程.

背景情况:

实时监控清凯酒造是保证品质的一致性的关键.
分析子成分的传统方法往往需要大量的时间.
快速开发分析技术对于工业过程控制至关重要.

研究的目的:

开发和验证一种多光谱分析方法,用于实时预测关键子成分.
评估不同光谱技术 (拉曼,NIR,UV-Vis) 与化学模型 (NN,PLS) 结合的性能.
为工业酒生产提供实时质量控制的基础.

主要方法:

使用多光谱技术,包括拉曼光谱,近红外光谱和紫外线可见光谱.
应用化学测量模型,如神经网络 (NN) 和部分最小方程 (PLS) 用于数据分析.
已验证的预测模型用于降低糖分,自由氨基和中的总含量.

主要成果:

使用拉曼和NIR光谱的神经网络 (NN) 模型显示了降低糖的出色预测.
使用拉曼光谱的局部最小平方 (PLS) 和NN模型证明了自由氨基预测的高准确性.
使用UV-Vis的PLS和使用拉曼光谱的NN最适合用于总量的量化.

结论:

多光谱与化学测量相结合,提供了一种可行的方法,用于实时监测青克酒果.
特定的光谱技术和化学测量模型最适合不同的关键组件.
开发的方法可以指导工业酒环境中的实时酒品质控制.

关键词:

造过程的监测和监控化学测量化学测量化学测量多光谱学是一种多光谱学.青开酒是青开的酒之一.

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