EVALUATION OF NEAR-INFRARED AND MID-INFRARED SPECTROSCOPY FOR THE DETERMINATION OF ROUTINE PARAMETERS IN CHINESE RICE WINE

摘要

The goals of this study were to apply near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of routine quality parameters in Chinese rice wine, and compare the performance of the two spectroscopic methods. A total of 80 rice wine samples were measured by NIR and MIR spectroscopy. Calibration modes were established by three chemometric methods with full crossvalidation. The result indicated that the performance of partial least squares regression models was the best. MIR method was found to be better than NIR for alcohol degree (R2 v50.942, RPD54.3), total sugar (R2 v50.974, RPD56.0), nonsugar solid (R2 v50.910, RPD53.2) and total acid (R2 v50.854, RPD52.6) content determination. On the other hand, NIR was a little superior for pH value (R2 v50.797, RPD52.3) determination. The results provided useful information to understand the difference between the two spectroscopic methods and to determine the most suitable method for Chinese rice wine quality supervision.