Method for liquor quality identification through infrared spectrum revision

Abstract

The invention belongs to a liquor quality identification method, and relates to a method for liquor quality identification through infrared spectrum revision. The prior art has the defects that error of an appraisal result is large, test time is long and the like. The method for liquor quality identification through infrared spectrum revision includes the following steps: respectively testing the infrared spectra of no sample and liquor samples, saving test data after each sample is tested, obtaining a standard spectrum through average of each sample spectrum, conducting nonlinear mapping to the standard spectrum, viewing the sample spectra as linear combination of the nonlinear mapping, obtaining the weight coefficient of the linear combination through optimization algorithm, signifying the spectra with the weight coefficient and the nonlinear mapping to obtaining a revised spectrum, establishing a liquor quality identifying module through partial least squares discriminant analysis, applying the liquor quality identifying module into identification for unknown samples, and outputting identification results. The method for liquor quality identification through infrared spectrum revision has the advantages that accuracy of quantitative analysis is increased, classification accuracy is increased, and noise error in signals is eliminated.

Description

technical field [0001] The invention belongs to a method for identifying the quality of liquor, in particular to a method for identifying the quality of liquor through infrared spectrum correction. Background technique [0002] Liquor is a unique traditional product in my country, with a wide variety and a long history. In recent years, the output of liquor, especially famous and high-quality liquor, has been increasing. How to identify the flavor type, year and brand of liquor is widely valued by manufacturers and consumers. [0003] The method of prior art liquor identification mainly contains three classes: the one, chromatographic analysis method; The 2nd, sensory taste method; [0004] Chromatographic analysis can detect the main components in liquor, and judge the flavor, year and brand of liquor through the analysis of these chemical components. This method has the following disadvantages: 1. There is a large amount of water in the white wine, and the existence of ...

AI Technical Summary

Problems solved by technology

This method has the following disadvantages: 1. There is a large amount of water in the liquor, the existence of water will damage the instrument, and the sample needs to be complicated before the test.

2. The chemical composition in liquor is very complex, usually water and ethanol account for 98%, and the remaining 2% determines the quality of liquor; the content of key substances that determine the quality of liquor is very small, and it is impossible to determine it due to errors during the test The content of all substances in the quality of liquor; 3. The use of chromatography to measure the content of substances in liquor is to use the normalized area of ​​​​the substance as the content of the substance. This calculation method itself has a large error, and subsequent analysis cannot be carried out; 4. Long testing time: Usually it takes about 40 minutes to test a sample, so it is not conducive to production on-line testing

The disadvantages of this method are: 1. Experienced sommeliers are required to make judgments, and the results vary greatly due to human factors; 2. The identification results cannot be quantified; 3. The identification speed is slow and cannot meet the requirements of online testing.

The disadvantages of spectral detection of liquor are: 1. Due to the existence of noise, it has a great influence on the results; 2. In the process of data collection, there is inevitably a scattering phenomenon. The traditional method uses the spectrum to do linear transformation, so that the same type of spectrum after preprocessing 3. The noise cannot be effectively suppressed, and there are large errors in the identification results

[0007] Existing liquor quality identification methods have shortcomings such as large errors in identification results and long testing time, which have seriously affected the development of the liquor industry, the improvement of liquor quality, and the interests of consumers.

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