Application of Hyperspectral Imaging Technology in Analysis of L-Tryptophan Content in Soy Sauce
Taking three types of commercially available soy sauce as the research objects,the content of L-tryptophan in soy sauce is quantitatively examined using diode array detector combined with external standard method. The prediction of L-tryptophan content in soy sauce is carried out based on partial least squares method. The results show that the detection effect of L-tryptophan content in soy sauce is the best when the maximum absorption wavelength is 302 nm,the pH of the mobile phase is 5.0,the column temperature is 37 ℃,the flow velocity is 1.2 mL/min,the mobile phase is sodium acetate buffer-methanol with the methanol proportion of 12％ and the sodium acetate buffer content of 0.015 mol/L,and the concentration of sodium hydroxide is 0.015 mol/L. When the spectral range is 462～506 nm,612～698 nm and 794～858 nm,the correlation coefficient of the calibration set is 0.9851 and the root mean square error is 0.491;the correlation coefficient of the prediction set is 0.9873 and the root mean square error is 0.373,indicating that the accuracy of the model is the highest. Using hyperspectral imaging technology can rapidly and effectively determine the L-tryptophan content in soy sauce,and the results can provide a theoretical basis and data support for soy sauce analysis.
万方数据
维普
