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《Chinese Journal of Analytical Chemistry》 2004-08
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Measurement of the Principal Components in Beer by Means of Near Infrared Spectroscopy

Li Daixi 1, Wu Zhiyong 1, Xu Duanjun 1, Xu Yuanzhi *1,2 1(Department of Chemistry, Zhejiang University, Hangzhou 310027) 2 (Light Industry College, Wenzhou Professional Technical College, Wenzhou 325035)  
Based on the proportional relationship between the intensity of the Fourier transform near infrared spectrum (FT NIR) with the content of the functional groups in organic compound, the linear regression of partial least square (PLS) was applied to the NIR spectra of beer with their concentration of alcohol and original oast as well as total acids contents in beer, and a quantitative model for the determination of alcohol, original oast and total acids in beer has been established. Using this model to predict the contents of above 3 components of unknown beer samples, the very satisfactory results were obtained.
【CateGory Index】: O657.3
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