近红外光谱在老陈醋定量与定性研究中的应用分析-application and analysis of near infrared spectroscopy in quantitative and qualitative research of aged vinegar.docx

The Qualitative and Quantitative Analysis of Shanxi Mature Vinegar Based on the Near Infrared SpectroscopyAbstractIn recent years, because of the increasing potential food safety hazard, food safety has gradually become a sensitive issue in global public health and international trade. It will be of great significance for the guarantee of food safety and the maintenance of public health to actively do researches on the inspection and control of the harmful food residues. Shanxi mature vinegar, known as ?the first vinegar in the world?, is rich in amino acids and carbohydrates. With the advocacy of concept on health in recent years, the consumption of mature vinegar rises steadily. In order to seek personal interests, some unscrupulous traders mix up vinegar ages and behave shoddy. Their behaviors have severely intruded on the interests of consumers, disrupted the vinegar market, and damaged the reputation of Shanxi mature vinegar.Near Infrared Spectroscopy is a fast, nondestructive, green analysis. It is widely used in the field of agricultural and food safety, such as the detection of the main component and the recognition of the variety and ages of the liquid. Different vinegar aging decides the internal composition and quality of vinegar, and the soluble solids and pH are also quite different. This paper adopts the near infrared transmission spectroscopy for the quantitative analysis of the internal soluble solids content (SSC) and pH levels of Shanxi Vinegar through comparison of the effects of different optical paths and spectral pre-processing methods; and for the qualitative analysis of vinegar ages through study of the pros and cons of different mature vinegar ages by different optical paths and spectral pre-processing methods combined with discriminant analysis.This paper adopts the near infrared transmission spectroscopy for the quantitative analysis of the internal soluble solids content (SSC) and pH levels of Shanxi Mature Vinegar through comparison of t