Keywords

Mid-Infrared Spectroscopy, Brewing Soy Sauce, Preparing Soy Sauce, Acid Hydrolyzed Vegetable Protein, Principal Component Analysis, Partial Least Squares Method

Abstract

Fourier transform far-infrared spectroscopy combined with partial least squares (PLS) was used to conduct category analysis on brewed soy sauce, acid hydrolyzed vegetable protein liquid (HVP), and prepared soy sauce added with different proportions (10%-50%) of HVP. The results showed that brewed soy sauce, acid hydrolyzed vegetable protein liquid and prepared soy sauce had obvious distribution differences in the two-dimensional linear projection map with the PLS principal component as the coordinate; through comparison of the model correlation coefficient (R2) and the cross-validation standard deviation (RMSECV), the screening The modeling spectral band was found to be 4000-500cm-1; through residual variance (RVV) analysis, the optimal principal component number was determined to be 10. The model was used to successfully identify 21 blind samples, proving that the model established using PLS can effectively detect the amount of HVP added in prepared soy sauce, and the maximum deviation is less than 3.5%.

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Original research done by Yu Chunhuan, Liu Jia, Wang Chao, Zhao Guohua, Qiu Dandan

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