College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Street, Hangzhou 310029, People's Republic of China.
J Agric Food Chem. 2010 Sep 8;58(17):9809-16. doi: 10.1021/jf1017912.
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 (rcal>0.94) for all amino acids except proline, histidine, and arginine. The correlation coefficient in cross validation (rcv) 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.
黄酒中富含氨基酸。本研究首次探讨了傅里叶变换近红外（NIR）光谱法定量检测黄酒中 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）的可能性。本研究采用透射模式的 NIR 光谱法对 98 个不同陈酿时间的 2007 年份黄酒样品进行了分析。利用高效液相色谱（HPLC）柱后衍生和二极管阵列检测作为参考方法，采用偏最小二乘回归（PLSR）建立了校准模型。为了验证校准模型，采用全交叉（留一法）验证。结果表明，除脯氨酸、组氨酸和精氨酸外，所有氨基酸的校准统计数据都很好（rcal>0.94）。12 种氨基酸的交叉验证相关系数（rcv）>0.81。除脯氨酸和精氨酸外，所有氨基酸的预测偏差（RPD）值均>1.5，6 种氨基酸的 RPD 值均>2.0。本研究结果表明，NIR 光谱法无需复杂的方法，可作为一种快速、简便、新颖的工具，用于定量预测黄酒中的游离氨基酸。
