title: Simultaneous measurement of total acid content and soluble salt-free solids content in Chinese vinegar using near-infrared spectroscopy.
abstract: Total acid content (TAC) and soluble salt-free solids content (SSFSC) in Chinese vinegar are 2 important indicators in the assessment of its quality. This paper shows the feasibility to determine TAC and SSFSC in Chinese vinegar by near-infrared (NIR) spectroscopy. Synergy interval partial least square (Si-PLS) algorithm was performed to calibrate the regression model. The number of PLS factors and the number of intervals were optimized simultaneously by cross-validation. The performance of the model was evaluated according to root mean square error of prediction (RMSEP) and correlation coefficient (R) in the prediction set. The optimum Si-PLS model for TAC was achieved with RMSEP = 0.264 g/100 mL and R(p) = 0.9655; the optimum Si-PLS model for SSFSC was achieved with RMSEP = 1.93 g/100 mL and R(p) = 0.9302. The overall results demonstrated that NIR spectroscopy combined with Si-PLS could be utilized to determinate TAC and SSFSC in Chinese vinegar, and NIR spectroscopy has a potential to be used in vinegar industry.
authors.affiliation: School of Food & Biological Engr, Jiangsu Univ, Xuefu Road 301# Zhenjiang City, Jiangsu Province 212013, PR China. q.s.chen@hotmail.com
authors.forename: Quansheng
authors.initials: Q
authors.lastname: Chen
authors.forename: Jiao
authors.initials: J
authors.lastname: Ding
authors.forename: Jianrong
authors.initials: J
authors.lastname: Cai
authors.forename: Zongbao
authors.initials: Z
authors.lastname: Sun
authors.forename: Jiewen
authors.initials: J
authors.lastname: Zhao
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000143:Acids / Q000032:analysis*; D000465:Algorithms; D002138:Calibration; D005504:Food Analysis / Q000379:methods*; D016018:Least-Squares Analysis; D012016:Reference Values; D012984:Software; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D000143:Acids; D019342:Acetic Acid