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Method for discriminating soy kind based on multivariate statistical analysis

A multivariate statistical analysis, soy sauce technology, applied in the direction of analysis of materials, material separation, measuring devices, etc., can solve the problems of narrow application range, and achieve the effect of wide application range, simple operation, and high accuracy

Active Publication Date: 2013-10-09
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since this method uses the characteristic fingerprint peaks of brewed soy sauce in the infrared spectrum for identification, and the infrared characteristic fingerprint peaks of brewed soy sauce of different brands and different brewing processes are not completely similar, so the method is applicable to a narrow range

Method used

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  • Method for discriminating soy kind based on multivariate statistical analysis
  • Method for discriminating soy kind based on multivariate statistical analysis
  • Method for discriminating soy kind based on multivariate statistical analysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Two samples of brewed soy sauce, prepared soy sauce and HVP were taken as the samples to be tested, and processed according to the above-mentioned discrimination method. The principal component projection diagram is as follows: figure 2 The identification results of distance discrimination are shown in Table 2. From figure 2 It can be seen that the two samples of brewed soy sauce to be tested and the standard sample of brewed soy sauce are clustered into one category, and the other two prepared soy sauces to be tested, two HVP samples and the standard sample of prepared soy sauce are clustered into another category, which is different from the actual situation. match. It can be seen from Table 2 that the identification accuracy rate is 100%.

[0060] Table 2 Inspection of identification accuracy

[0061]

Embodiment 2

[0063] Add HVP, the raw material for making soy sauce, into brewed soy sauce, and make 20%, 30%, 40% and 50% mixtures, and process them according to the above discrimination scheme. The principal component projection diagram is as follows: image 3 The identification results of distance discrimination are shown in Table 3. From image 3 It can be seen that the 4 HVP spiked samples to be tested and the prepared soy sauce standard samples are clustered into the same category, which is consistent with the actual situation. It can be seen from Table 3 that the identification accuracy rate is 100%.

[0064] Table 3 Inspection of identification accuracy

[0065]

[0066]

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Abstract

The invention discloses a method for discriminating soy kind based on multivariate statistical analysis. The method comprises: using the multivariate statistical analysis technology to establish standard cluster spaces respectively for brewed-soy volatile components and prepared-soy volatile components; then calculating to obtain a projective point of a to-be measured sample in the principle components space of the two standard cluster spaces; comparing the space distances of the projective point respectively to the two standard cluster space centers, if the distance of the projective point to the center of the brewed-soy standard cluster space, determining that the to-be measured soy sample is a brewed soy, otherwise determining that the to-be measured soy sample is a prepared soy; and thus the discrimination between the brewed soy and the prepared soy can be realized. The discrimination method between the brewed soy and the prepared soy is simple in operation, high in accuracy and wide in application.

Description

technical field [0001] The invention relates to a method for identifying soy sauce, in particular to a method for identifying the type of soy sauce based on multivariate statistical analysis, which can identify brewed soy sauce and prepared soy sauce. Background technique [0002] Soy sauce is a traditional brewing product in my country. It has a history of more than 2,000 years and has become an indispensable condiment in the daily life of ordinary people. At present, the annual output of soy sauce in my country reaches 5 million tons, accounting for 60% of the world's annual output, and the annual output value exceeds 16 billion yuan. According to different production processes, soy sauce is divided into brewed soy sauce and formulated soy sauce. Brewed soy sauce refers to a liquid condiment with special color, aroma and taste made from soybeans, wheat or bran through microbial fermentation. The prepared soy sauce is mainly made of brewed soy sauce, mixed with hydrolyzed ...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 李贤信谭丽贤黄文彪童星李术丹
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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