文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

基于近红外光谱的豆酱鉴别技术研究

张宝 1,涂德浴 1,陈全胜 2
(,安徽马鞍山 243002)(,江苏镇江 212013)
摘要:针对葱伴侣、凤彩桥、海天和金菜地四种品牌的豆酱,利用近红外光谱分析技术,对其进行预处理、主成分分析(PCA)、
聚类分析(CA)和判别分析(DA),以建立识别不同豆酱品牌的近红外光谱定性判别模型。分析结果显示 4 种不同品牌的平均近红外光
谱存在差异,其主成分空间分布也处于不同区域。对样品进行聚类分析,凤彩桥和海天存在小部分交叉。根据欧式光谱距离算法,利
用 40 个验证集样本对模型进行验证,识别率为 95%。研究结果表明,利用近红外光谱分析技术能够快速准确的判定不同品牌的豆酱,
并对其进行分类。
关键词:近红外光谱技术;豆酱,主成分分析(PCA);聚类分析(CA);判别分析(DA)
文章篇号:1673-9078(2011)4-486-489
Identification of Soybean Paste
based on Near-infrared Spectroscopy (NIRS)
ZHANG Bao1, TU De-yu1, CHEN Quan-sheng2
( of Mechanical Engineering, Anhui University of Technology, Ma’anshan 243002, China)
( of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
Abstract: Four soybean pastes with different brands of Congbanlv, Fengcaiqiao, Haitian and Jincaidi, were discriminated based on their
NIR spectra. The samples were subjected to pretreatment, ponent analysis (PCA) and cluster analysis (CA). And a qualitative
model was established to do analysis and results showed that there were some differences in the average NIR spectra from four
trademarks, and the element contents were different from different locations. The samples can be identified by cluster analysis with a certain
crossover between Fengc