Detection modelling of four major organic acids in the base wine of Fuyuxiangxing crude Baijiu based on near-infrared spectroscopy

Authors

ZHANG Yunxia, College of Chemistry and Chemical Engineering , Jishou University , Jishou , Hunan 416000 , China
YU Ji, College of Chemistry and Chemical Engineering , Jishou University , Jishou , Hunan 416000 , China;Xiangxi Autonomous Prefecture Key Laboratory of Fuyuxiangxing Baijiu Brewing and Quality Control , Jishou University , Jishou , Hunan 416000 , China
LI Yuntong, College of Chemistry and Chemical Engineering , Jishou University , Jishou , Hunan 416000 , China;Xiangxi Autonomous Prefecture Key Laboratory of Fuyuxiangxing Baijiu Brewing and Quality Control , Jishou University , Jishou , Hunan 416000 , China
YU Bing, Jiugui Liquor Co ., Ltd., Jishou , Hunan 416000 , China
JIN Xiqing, Jiugui Liquor Co ., Ltd., Jishou , Hunan 416000 , China
YAO Maojun, College of Chemistry and Chemical Engineering , Jishou University , Jishou , Hunan 416000 , China;Xiangxi Autonomous Prefecture Key Laboratory of Fuyuxiangxing Baijiu Brewing and Quality Control , Jishou University , Jishou , Hunan 416000 , ChinaFollow

Corresponding Author(s)

姚茂君（1968—），男，吉首大学教授，硕士。E-mail：yaomaojun@126.com

Abstract

［Objective］ To rapidly quantify four major organic acids in 47 base wines of Fuyuxiangxing crude Baijiu using near -infrared spectroscopy (NIR) and chemometrics.［Methods］ The study used the Kennard -Stone (K-S) algorithm to divide the samples,combined with preprocessing strategies such as normalization,standard normal variate transformation (SNV ),and Savitzky -Golay smoothing.Model parameters were optimized through cross -validation,and the effects of the number of principal components and band selection on the performance of the principal component regression (PCR ) and partial least squares regression (PLSR ) models were evaluated.［Results］］ The validation results showed that the prediction correlation coefficients (R2c) of the PCR models for the four major organic acids (acetic acid,n-butyric acid,n-pentanoic acid,and n -hexanoic acid ) were all higher than 0.9,and the root mean square errors of prediction (RMSEPs ) were all lower than 7.The R2c values of the PLSR models were all higher than 0.8,and the RMSEPs were all lower than 8,indicating that the models had good generalization ability and prediction accuracy.［Conclusion］ NIR combined with PCR and PLSR modeling methods can effectively achieve the rapid quantitative analysis of the four organic acids in Fuyuxiangxing crude Baijiu base wine.

Publication Date

6-2-2025

First Page

72

Last Page

80

DOI

10.13652/j.spjx.1003.5788.2025.80174

Recommended Citation

Yunxia, ZHANG; Ji, YU; Yuntong, LI; Bing, YU; Xiqing, JIN; and Maojun, YAO (2025) "Detection modelling of four major organic acids in the base wine of Fuyuxiangxing crude Baijiu based on near-infrared spectroscopy," Food and Machinery: Vol. 41: Iss. 4, Article 9.
DOI: 10.13652/j.spjx.1003.5788.2025.80174
Available at: https://www.ifoodmm.cn/journal/vol41/iss4/9

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