摘要
以市场上黄酒中的糖、酸含量及其相互比例配制糖-酸混合溶液作为研究对象,分析酸对糖的影响。从而将得到的结论用于建立更好的糖度模型。首先将酸含量作为干扰因子,利用二维红外光谱法研究酸对糖的NIR光谱的影响。结果发现,随着酸度的升高,在1800~1850 nm范围内各官能团吸收峰发生先后变化;酸的O-H、C-O分别与糖的O-H、C-O形成氢键,从而对糖的NIR光谱产生影响。其次,将所有样品（99个）作为样品集,分批次将相同酸度下的样品（11个）作为预测集建立PLS糖度模型,以相对分析误差（RPD）、相对标准偏差（RSD）作为糖度模型预测效果的优劣判断指标,研究酸度对糖度模型的影响。研究发现,随着酸度从3.5%增加到7%,糖度预测模型判断指标RPD、RSD分别从165、0.0017变成61、0.0047,模型效果变差。因此,在建立黄酒糖度模型时应考虑酸对糖的影响,从而提高黄酒糖度模型的预测能力。
In this study, sugar-acid mixed solution was prepared with the reference of acids content and sugar content and their relative ratio in market yellow rice. Firstly, acids content was used as the interference factor to investigate the effects of acids on sugar NIR spectra by two-dimensional infrared spectroscopy. The results suggested that, with the increase of acids content, the infrared absorption peaks at 1800~1850 nm range presented certain change successively, O-H and C-O groups of acids reacted with O-H and C-O groups of sugar and further formed into hydrogen bond which influenced sugar NIR spectra. Secondly, all the samples（99） were used as sample collection, the samples（11） of the same acid content were divided into different batches as the prediction collection to construct PLS sugar content model, PRD and RSD were used as the indexes to judge the prediction effects of sugar content model, and the effects of acids on sugar content model were investigated. The results suggested that, with the increase of acid content from 3.5 % to 7 %, the prediction effects of the model became worse（RPD changed from 165 to 61, and RSD changed from 0.0017 to 0.0047）. Accordingly, the effects of acids on sugar should be considered during the construction of yellow rice wine sugar content model to improve its prediction capability.
出处
《酿酒科技》
2015年第4期99-102,共4页
Liquor-Making Science & Technology
基金
浙江省公益项目(2012C21010)
关键词
黄酒
酸度
糖度
二维相关红外光谱
模型
yellow rice wine
acidity
sugar
two-dimensional relevant infrared spectrum
model
