Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics
2022
Peng, Qi | Chen, Jialing | Mȯngke, Bu. (Buġudan-u) | Zheng, Huajun | Chen, Guangqian | Xu, Xin | Lin, Zichen | Xie, Guangfa
As an important raw material for Chinese Huangjiu brewing, high-quality glutinous rice is often adulterated for economic purposes. In this study, near infrared (NIR) spectrometer combined with chemometrics was used to quickly detect the adulteration of glutinous rice (AR) as the raw material of Shaoxing Huangjiu brewing. The samples of high-quality glutinous rice (HR) from Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd. were mixed with different varieties and brands of rice at different incorporation ratios (0‐100%). NIR spectra of HR and AR were combined with factor analysis (FA) and partial least squares (PLS) regression to identify adulteration. The discrimination accuracy of the sub-library model constructed by FA was greater than 89% (S>1). The prediction coefficient of PLS model (R²) was greater than 98%, and the prediction root mean square error (RMSEP) was less than 4.3%. NIR spectroscopy combined with chemometrics to quickly identify the adulteration of high-quality glutinous rice will provide effective technical support for the product quality supervision of Shaoxing Huangjiu, a geographical indication protection product.
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