Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy
Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy
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DOI：
10.1021/jf1017912
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发表时间：
2010-09-08
影响因子：
6.1
通讯作者：
Wu, Jian
中科院分区：
文献类型：
--
作者：
Shen, Fei;Niu, Xiaoying;Wu, Jian
中国的米酒含有丰富的氨基酸。本文首次研究了傅里叶变换近红外（NIR）光谱法定量检测中国黄酒中16种游离氨基酸（天冬氨酸、苏氨酸、丝氨酸、谷氨酸、脯氨酸、甘氨酸、丙氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸和精氨酸）的可行性。采用透射光谱法对98份不同陈酿时间的2007年份米酒样品进行了分析。采用偏最小二乘回归（PLSR），柱后衍生高效液相色谱（HPLC）和二极管阵列检测作为参考方法建立校准模型。为了验证校准模型，采用全交叉（留一）验证。结果表明，除脯氨酸、组氨酸和精氨酸外，其余氨基酸的校正统计量均良好（r(cal) > 0.94）。12种氨基酸的交叉验证相关系数（r(cv)）为0.81。所得剩余预测偏差（RPD）值除脯氨酸和精氨酸外，其余氨基酸均为>1.5，其中6种氨基酸的RPD值为>2.0。本研究结果表明，近红外光谱技术可作为一种简便、快速、新颖的定量预测黄酒中游离氨基酸的方法。
Chinese rice wine is abundant in amino acids. The possibility of quantitative detection of 16 free amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine) in Chinese rice wine by Fourier transform near-infrared (NIR) spectroscopy was investigated for the first time in this study. A total of 98 samples from vintage 2007 rice wines with different aging times were analyzed by NIR spectroscopy in transmission mode. Calibration models were developed using partial least-squares regression (PLSR) with high-performance liquid chromatography (HPLC) by postcolumn derivatization and diode array detection as a reference method. To validate the calibration models, full cross (leave-one-out) validation was employed. The results showed that the calibration statistics were good (r(cal) > 0.94) for all amino acids except proline, histidine, and arginine. The correlation coefficient in cross validation (r(cv)) was >0.81 for 12 amino acids. The residual predictive deviation (RPD) value obtained was >1.5 in all amino acids except proline and arginine, and it was >2.0 in 6 amino acids. The results obtained in this study indicated that NIR spectroscopy could be used as an easy, rapid, and novel tool to quantitatively predict free amino acids in Chinese rice wine without sophisticated methods.