Rapid Quantitative Analysis of Key Components of Jiangxiangxing Baijiu Base Liquor by Near Infrared Spectroscopy
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Abstract:
In order to achieve the rapid detection of the key indexes of Jiangxiangxing Baijiu, analytical models of 7 key components in base liquor were established by near infrared spectroscopy (NIR) combined with partial least squares algorithm, with gas chromatography and titration as the reference methods. The characteristic bands of each substance were screened by interval partial least squares, and the optimal pretreatments were selected from 12 methods (alone or in combination). The optimized models of acetic acid, propionic acid, ethyl acetate, ethyl lactate, furfural, isoamyl acetate, and total acid were good, which R2Val were 0.8542~0.9638, and RMSECV were 0.0038~0.5158. External validation was executed, which SEP were 0.0028~0.4785, and the RPD were 2.41~6.43. It is demonstrated that the NIR method could rapidly detect the contents of acetic acid, propionic acid, ethyl acetate, ethyl lactate, furfural, isoamyl acetate, and total acid in Jiangxiangxing base liquor with good accuracy, robustness, and predictive performance. This method could greatly improve the efficiency of detection, realize rapid feedback in the production process, and provide a basis for the application of online NIR in intelligent brewing.
