セラミックセルを用いた近赤外分光法による清酒もろみの成分測定

概要

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A ceramic cell was devised for the NIR spectrophotometric analysis of sake moromi mash components. A thin and uniform film of sake moromi mash could be formed on the surface of the cell. In order to develop calibration equations for alcohol, sake meter, acidity, and amino acidity, multiple regression based on the components and original NIR spectra was performed using a calibration sample set of 73 sake moromi mash samples. Using a validation sample set of 38 samples, the calibration equations developed were evaluated. Through this examination, high correlation coefficients were obtained between the results measured by NIR and those obtained by conventional methods : for alcohol concentration, 0.985 ; for specific gravity (sake meter), 0.989 ; for acidity, 0.867 ; for amino acidity, 0.950. Thus, it was concluded that NIR analysis, which is very convenient and requires less than 2 min per sample, is suitable for monitoring sake moromi fermentation processes.
社団法人日本生物工学会の論文
1998-06-25