Quality control in flavor by FTIR fingerprint combined with Gram-Schmidt method
The multi-bounce attenuated total reflectance-fourier transform Infrared spectroscopy fingerprints of the standard flavors and flavors final products were collected.The spectrums which were not in the main region were eliminated through PCA analysis.The Karl Norris wave filter (segment length 5,segment width2) and the second differential were used as pre-processing.Combined with the method of Gram-Schmidt,the quality control model was established.The model was based on one sample spectrum characteristics in the main region,and used to calculate the similarities of the rest samples in the main region.Based on the whole samples spectrums in the main region,the other model was established and the similarity of different production batches was calculated as the quality indexes.In this way,the unqualified products were detected.The method is highly accurate and easier to operate.It could be used in the online quality control.
ATR-FTIR fingerprintGram-Schmidt methodquality control
国家科技期刊平台
NSTL
万方数据
维普
