Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy

Jie Xu, Furong Huang, Yuanpeng Li, Zhe Chen and Yong Wang
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Jie Xu: Department of Opto-Electronic Engineering
Furong Huang: Department of Opto-Electronic Engineering
Yuanpeng Li: Department of Opto-Electronic Engineering
Zhe Chen: Department of Opto-Electronic Engineering
Yong Wang: Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China

Czech Journal of Food Sciences, 2015, vol. 33, issue 6, 518-522

Abstract: A method for the rapid and nondestructive determination of total nitrogen content in soy sauce was explored. Prediction models were established using near-infrared spectroscopy combined with each of the following techniques: partial least squares (PLS), interval PLS, synergy interval PLS (siPLS), and backward interval PLS. Results showed that each improved forecast model was better than the PLS model. The siPLS method exhibited the best performance. The full spectrum of light soy sauce was divided into 20 subintervals. The combination of four subintervals, namely, 6, 11, 13, and 18, showed the best effect, with a correlation coefficient of 0.9977 and an RMSECV of 0.0198. The full spectrum of dark soy sauce was divided into 20 subintervals. The combination of three subintervals, namely, 14, 17, and 19, showed the best effect, with a correlation coefficient of 0.9818 and an RMSECV of 0.0640. Therefore, the siPLS method can realise a rapid and accurate detection of total nitrogen content in soy sauce.

Keywords: near-infrared spectroscopy; partial least squares (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:229-2015-cjfs

DOI: 10.17221/229/2015-CJFS

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