Monitoring multiple components in vinegar fermentation using Raman spectroscopy.

摘要: Abstract In this study, the utility of Raman spectroscopy (RS) with chemometric methods for quantification multiple components in fermentation process was investigated. Vinegar, product a two stage fermentation, used as model and glucose fructose consumption, ethanol production consumption acetic acid were followed using RS partial least squares (PLS) method. Calibration PLS method performed solutions. The prediction capability then investigated both real samples. HPLC reference results from comparing RS-PLS each other showed good correlations obtained between predicted actual sample values ( R 2  = 0.973),  = 0.988),  = 0.996)  = 0.983). conclusion, combination can be applied to monitor start finish single measurement short time.