FT-NIR快速同时测定香精香料理化指标

刘珊; 胡军; 车燕丽; 张峰

红外与毫米波学报, 2010, 29 (3): 220, 网络出版: 2010-07-21

FT-NIR快速同时测定香精香料理化指标

SIMULTANEOUS AND RAPID DETERMINATION OF PHYSICAL AND CHEMICAL INDICES OF FLAVOR AND FRAGRANCE BY FOURIER TRANSFORM NEAR-INFRARED SPECTROSCOPY

论文大纲

刘珊 ¹胡军 ¹车燕丽 ¹张峰 ²

作者单位

¹ 中国烟草总公司郑州烟草研究院，河南郑州 450001

² 龙岩烟草工业有限责任公司，福建龙岩 364000

傅里叶变换近红外光谱折光指数挥发总量 Fourier transform near-infrared (FT-NIR) spectrosc refraction index total volatile constituents

摘要

建立了一种快速同时测定香精香料理化指标的方法.利用傅里叶变换近红外光谱(FT-NIR)技术，建立了香精香料的折光指数、pH、相对密度及挥发总量四种理化指标的预测模型，同时考察了光谱预处理方法对模型的影响，并对模型预测结果的准确性与重复性进行了评价.结果表明，所建模型适用于不同种类的香精与料液，可快速同时对样品的折光指数、pH、相对密度及挥发总量四种理化指标进行预测，预测均方差RMSEP分别为0.00182，0.374，0.00393与3.04.可见，近红外光谱技术能够对烟用香精香料进行快速、无损与同时分析，并满足实际测量要求.

Abstract

A method to determine some physical and chemical indices of tobacco flavor and fragrance simultaneously and rapidly was established. Prediction models of four indices including refraction index, pH, relative density, and total volatile constituents were founded by using Fourier transform near-infrared (FT-NIR) spectroscopy. The effect of spectra pretreatment on models was studied. At the same time, reliability and repeatability of the predicted results of these models were evaluated. Results show that these models are applicable to different flavors and fragrances, and can predict simultaneously four indexes including refraction index, pH, relative density, and total volatile constituents. The values of RMSEP are 0.00182, 0.374, 0.00393 and 3.04, respectively. Therefore, the qualities of tobacco flavor and fragrance can be controlled rapidly without any damage by FT-NIR.

参考文献

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刘珊, 胡军, 车燕丽, 张峰. FT-NIR快速同时测定香精香料理化指标[J]. 红外与毫米波学报, 2010, 29(3): 220. LIU Shan, HU Jun, CHE Yan-Li, ZHANG Feng. SIMULTANEOUS AND RAPID DETERMINATION OF PHYSICAL AND CHEMICAL INDICES OF FLAVOR AND FRAGRANCE BY FOURIER TRANSFORM NEAR-INFRARED SPECTROSCOPY[J]. Journal of Infrared and Millimeter Waves, 2010, 29(3): 220.

FT-NIR快速同时测定香精香料理化指标

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