A method and device for detecting the total acid content of vinegar

Abstract

The present invention provides a detection method and a detection apparatus for the total acid content of vinegar. According to the detection method, the total acid contents of vinegars having different grades are detected by using a conventional physical and chemical analysis method; the semi-transmissive spectrum data of the vinegar is collected by a portable near infrared spectrometer by using a semi-transmissive detection device as a sample carrier and using a micro optical fiber device as a spectral signal transmission carrier; a vinegar total acid content prediction model is established from the collected vinegar total acid content and the vinegar semi-transmissive spectrum data by combining a chemometric method; through USB transmission, the spectrum data is real-timely transmitted to a computer client terminal; and by combining with a written model program, the spectrum data is analyzed at the computer client terminal so as to real-timely display the vinegar total acid content. With the method and the apparatus of the present invention, based on the near infrared spectrum-USB transmission technology, the vinegar total acid content can be rapidly and quantitatively detected. Compared to the traditional physical and chemical detection, the detection method and the detection apparatus of the present invention can significantly improve the corresponding detection efficiency, and are suitable for on-site rapid detection and analysis.

Description

technical field [0001] The invention relates to a detection technology and equipment for the total acid content of vinegar, in particular to a method and a device for quantitatively analyzing the total acid content of vinegar based on near-infrared spectrum technology and USB transmission technology. Background technique [0002] With the rapid development of the food industry and the improvement of people's living standards, unprecedented prosperity and prosperity have occurred in the production and market of condiments. Vinegar, as an important member thereof, has gradually changed from a simple condiment to one of the famous foods for dietotherapy because of its unique nutritional components. Vinegars in the domestic market vary greatly in quality, nutrition, and price due to differences in varieties, origins, raw materials, and fermentation processes, and it is difficult for consumers to distinguish them in terms of color and taste. The amount of various acids contained...

AI Technical Summary

Problems solved by technology

[0003] The detection of the total acid content of traditional vinegar adopts the acid-base neutralization titration method, using sodium hydroxide (NaOH) as the titrant solution and phenolphthalein as the indicator to carry out the acid-base neutralization titration, but using the wet chemical analysis method consumes corresponding Chemical reagents cause certain pollution to the environment; at the same time, human titration operation is a key point in the detection process, and there are certain subjective error factors

[0004] Near-infrared spectrum is an electromagnetic radiation wave between visible light (visible light, VIS) and middle-infrared light (middle-infrared, MIR). The corresponding wavelength range is 780-2500nm. It has been widely used in solid and liquid The rapid detection of organic components in food is widely used in the field of quality analysis of food and agricultural products, such as fruits, meat, poultry eggs, etc., but the analysis of liquid internal components is limited to the Fourier near-infrared ( FT-NIR) detection, and the corresponding instruments are expensive, and online real-time analysis is difficult to achieve

[0005] For example, the Chinese patent application No. 201210339745.1 is "Vinegar Near-infrared Transmission Spectrum Acquisition Device and Vinegar Origin Identification Method Device" patent, which uses near-infrared spectroscopy technology combined with pattern recognition methods to identify the origin of vinegar. Although it has Higher recognition rate, but unable to achieve quantitative analysis of internal components of vinegar

[0006] For example, the Chinese patent application No. 200910097290.5 of the patent "Near-infrared Spectroscopy Portable Detection Method and Device for the Quality of Agricultural and Livestock Products" collects the effective spectral information after passing through the sample and realizes the rapid detection of the internal components of the sample, but the corresponding components of the transmission equipment are complicated. The operability is not high; in addition, the device is large in size and not easy to carry, which cannot meet the needs of on-site testing

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