title: Study of the rapid detection of γ-aminobutyric acid in rice wine based on chemometrics using near infrared spectroscopy.
abstract: Rice wine, in which γ-aminobutyric acid is present, is beneficial to human health and is one of the three most well-known fermented wines in the world, and is very popular in China. The rapid detection of γ-aminobutyric acid was studied in rice wine using near infrared spectroscopy with an optical fibre probe. Through the selection of detection conditions, including a waveband range of 12500-4000 cm(-1), a scanning duration of 16 scans and a resolution of 8 cm(-1), the near infrared spectrum of rice wine was acquired three times, for every wine sample, with an optical fibre probe. The resulting average value of the spectrum was obtained and the corresponding data were analysed via normalization. By adopting a multivariate calibration partial least squares method (PLS) and establishing a calibration model, the highest precision for γ-aminobutyric acid in rice wine was predicted when the factor coefficient was 17. The overall results demonstrating the content of γ-aminobutyric acid in rice wine was predicted to be between 157.6696-317.5813 mg/L, with a relative standard deviation of prediction between 0.01-5 %, as well as the fact that the single sample measuring time was less than 20 s, prove that near infrared spectroscopy is a rapid, accurate and effective method to adopt for detecting the content of γ-aminobutyric acid in rice wine.
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China.
authors.forename: Tiebing
authors.initials: T
authors.lastname: Liu
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Zhou
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China.
authors.forename: Yinbang
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China.
authors.forename: Minji
authors.initials: M
authors.lastname: Song
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China ; Post-Doctoral Work Unit of Shaoxing City Supervise Institute of Quality & Technology, Shaoxing, 312071 People's Republic of China.
authors.forename: Bo-Bin
authors.initials: BB
authors.lastname: Li
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Shi
authors.affiliation: School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People's Republic of China ; Post-Doctoral Work Unit of Shaoxing City Supervise Institute of Quality & Technology, Shaoxing, 312071 People's Republic of China.
authors.forename: Jinyan
authors.initials: J
authors.lastname: Gong
keywords: Near infrared spectroscopy; Optical fibre probe; Partial least squares; Rice wine; γ-aminobutyric acid (GABA)