In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (SCARS) was investigated for the analysis of acetic acid, ethanol, total soluble solids, caffeic acid, gallic acid, and tannic acid in the broth of pineapple vinegar during fermentation. The NIR spectra of the broth samples in the region of 11,536-3956 cm were collected during vinegar fermentation promoted by . This continuous biological process led to changes in the concentrations of all analytes studied.
View Article and Find Full Text PDFFoods
January 2022
This study used Fourier transform-near-infrared (FT-NIR) spectroscopy equipped with the liquid probe in combination with an efficient wavelength selection method named searching combination moving window partial least squares (SCMWPLS) for the determination of ethanol, total soluble solids, total acidity, and total volatile acid contents in pineapple fruit wine fermentation using var. . Two fermentation batches were produced, and the NIR spectral data of the calibration samples in the wavenumber range of 11,536-3952 cm were obtained over ten days of the fermentation period.
View Article and Find Full Text PDFAbstract: The quantitative analysis of andrographolides in plant materials is essential for pharmaceutical factories. This analysis cannot be done for all samples due to the conventional process using the extraction and HPLC methods requires a long analysis time and sample destruction. Therefore, near-infrared spectroscopy (NIRS) was employed to classify the class of and to determine the content of two active ingredients, andrographolide (AP1) and dehydroandrographolide (AP3) in , rapidly and non-destructively.
View Article and Find Full Text PDF