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Determination of Branched-Amino Acid Content in Fermented Cordyceps sinensis Mycelium by Using FT-NIR Spectroscopy Technique

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Abstract

This research investigated the feasibility of Fourier transform near-infrared (FT-NIR) spectral technique in determining branched-amino acid contents (Leucine, Isolecucine, and Valine) in fermented Cordyceps sinensis (C. sinensis) mycelium. A comparison of two variable selection methods, namely competitive adaptive reweighted sampling (CARS) and genetic algorithms, showed that CARS achieved better performance calibrating by partial least square regression or least squares support vector machine methods, with the effective wavelengths mainly concentrated around 12,010–10,050, 7,500–6,000, and 5,000–4,000 cm−1. For the quantitative determination of Val, Ile, and Leu by the established models, root mean square error of prediction were 0.0662, 0.0594, and 0.0678; correlation coefficients were 0.80, 0.83, and 0.90; residual predictive deviation were 1.66, 1.78, and 2.30, respectively. This study showed that the FT-NIR spectral technique has a potential to determine branched chain amino acids in fermented C. sinensis mycelium and further to facilitate quality control during its production.

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Acknowledgments

This study was supported by the Natural Science Foundation of China (31072247), 863 National High-Tech Research and Development Plan (2012AA101903), National Agricultural Science and Technology Achievements Transformation Fund Programs (2011GB23600008), and the Fundamental Research Funds for the Central Universities.

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Authors and Affiliations

  1. College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, China

    Xuan Wei, Ning Xu & Yong He

  2. College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310018, China

    Ning Xu

  3. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland

    Di Wu

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  1. Xuan Wei
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  2. Ning Xu
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  4. Yong He
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Correspondence to Yong He.

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Wei, X., Xu, N., Wu, D. et al. Determination of Branched-Amino Acid Content in Fermented Cordyceps sinensis Mycelium by Using FT-NIR Spectroscopy Technique. Food Bioprocess Technol 7, 184–190 (2014). https://doi.org/10.1007/s11947-013-1053-4

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  • DOI: https://doi.org/10.1007/s11947-013-1053-4

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