Research On The Quality Of Mature Vinegar And Real-time Detection Device Based On Near Infrared Spectroscopy

The history of Shanxi's mature vinegar began in the Zhou Dynasty and has a history of more than 3,000 years.It is a national geographical indication product in China and is known as "the reputation of the world's first vinegar." However,in recent years,adulteration of vinegar has become a hot issue in the society.In order to maximize profits,some manufacturers sell inferior vinegar as high-quality vinegar.Such behavior not only damages the legitimate rights and interests of consumers,but also causes serious losses to the reputation of Shanxi's mature vinegar,leading to the gradual decline in the market share of Shanxi's mature vinegar in the country,the gradual decline in sales,and the impact of the same.The traditional vinegar detection process takes a long time,the detection cost is high,and the titration end point is difficult to grasp.The vinegar industry cannot understand the current status of vinegar quality in the production process in real time.The time cost and economic cost of vinegar enterprises to find and deal with problems are relatively large,which slows down the production pace of enterprises and lacks real-time quality control.Near-infrared spectroscopy analysis technology has been widely used in the field of food safety due to its fast,non-destructive and green advantages,such as the detection of the main components such as glucose,moisture and fructose in honey,total sugar,total acid and apple in wine The detection of main components such as acid and the identification of varieties and aging years.The different ages of the aging vinegar process will cause obvious differences in the internal composition and quality of the vinegar,and the total acid and pH in the vinegar will be significantly different.In this paper,the near-infrared transmission spectrum analysis technology is used to quantitatively analyze the total acid and pH content of Shanxi's mature vinegar.The near-infrared spectrum analysis technology is combined with chemometric analysis technology,computer technology and information processing technology to analyze the total acid and PH of mature vinegar.The 216 vinegar samples were subjected to Mahalanobis distance and modeling results to remove abnormal samples.First,3 abnormal spectra were removed,and then 1 sample of PH value analysis data was removed.Finally,212 samples of total vinegar total acid detection samples and 213 PH value samples.Established partial least squares regression(PLSR)and principal component regression(PCR)models,compared and analyzed the influence of spectral preprocessing and modeling methods on modeling results,and found that partial least squares regression(PLSR)is superior to principal The model established by component regression finally selects the 15-point smooth-partial least squares method to establish the vinegar detection model.For DA qualitative analysis of old vinegar of different brands of the same vinegar age,the correct rate of the classification of the correction set is 97.80%,and the correct rate of the prediction set is 86.66%.Finally,a qualitative discriminant analysis of the vinegar of different brands.An on-line vinegar detection device is designed,and real-time monitoring is achieved by combining configuration software.