食品与发酵工业2015，Vol.41Issue(1)：196-201,6.DOI:10.13995/j.cnki.11-1802/ts.201501037
电子舌分析山西老陈醋固态发酵过程及主要有机酸的预测
Analysis of the solid-state fermentation of Shanxi aged vinegar and prediction of key organic acids using electronic tongues
摘要
Abstract
Shanxi aged vinegar,one of famous vinegars in China,is brewed using traditional solid-state fermentation technology.During the fermentation process,abundant organic acids which give the vinegar unique taste and flavor are produced.In this research,the samples of acetic acid fermentation were analyzed using the method of HPLC and electronic tongues,respectively.Results showed that acetic acid and lactic acid were the main organic acids which accounted for over 60％ of total acids and the samples could be distinguished with the data acquired from the electronic tongues by using the method of principal component analysis (PCA) and cluster analysis (CA).Furthermore,back propagation neural network (BP NN) was used to construct a model for quantitative prediction of acetic acid and lactic acid.For the testing samples,the correlation coefficients of acetic acid and lactic acid between observed and predicted values were 0.961 5 and 0.994 2 and the root mean standard errors of prediction were 54.4mg/100g for acetic acid and 59.0mg/100g for lactic acid,respectively.It was indicated that this model could be used for quantitative prediction of acetic acid and lactic acid during the fermentation process.Thus,this research suggested a rapid method to analyze key organic acids,which could be used for scale-up production of vinegar.关键词
食醋/有机酸/电子舌/主成分分析/聚类分析/BP神经网络Key words
vinegar/ organic acids/ electronic tongues/ principal component analysis/ cluster analysis/ back propagation neural network引用本文复制引用
杜宏福,董爱静,聂志强,王敏,郑宇,林枫..电子舌分析山西老陈醋固态发酵过程及主要有机酸的预测[J].食品与发酵工业,2015,41(1):196-201,6.基金项目
国家高技术研究发展计划(863计划)课题(2013AA102106) （863计划）
国家自然科学基金资助项目(31471722) （31471722）
山西省科技攻关计划(20130311030-3) （20130311030-3）
