Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine
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- 作者：Zhengzong Wua ; b ; Enbo Xua ; b ; Jie Longa ; b ; Xiaowei Pana ; b ; Xueming Xua ; Zhengyu Jina ; b ; jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Aiquan Jiaoa ; b ; jiaoaq@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chinese rice wine ; Total antioxidant capacity ; Total phenolic content ; Data fusion
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：671-679
- 全文大小：827 K
文摘
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RS and ATR-IR were firstly applied to determine TAC and TPC in Chinese rice wine.
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Models based on RS and ATR-IR were systemically compared and discussed.
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Combination of RS and ATR-IR were firstly used to predict TAC and TPC in wine.
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