Study on the Fractional Baseline Correction Method of ATR-FTIR Spectral Signal in the Fermentation Process of Sodium Glutamate

Nian HE; Peng SHAN; Zhong-hai HE; Qiao-yun WANG; Zhi-gang LI; Zhui WU

doi:10.3964/j.issn.1000-0593(2022)06-1848-07

Journals >Spectroscopy and Spectral Analysis >Volume 42 >Issue 6 >Page 1848 > Article

Spectroscopy and Spectral Analysis
Vol. 42, Issue 6, 1848 (2022)

Study on the Fractional Baseline Correction Method of ATR-FTIR Spectral Signal in the Fermentation Process of Sodium Glutamate

Nian HE, Peng SHAN^*;, Zhong-hai HE, Qiao-yun WANG..., Zhi-gang LI and Zhui WU|Show fewer author(s)

Author Affiliations

School of Control Engineering, Northeastern University at Qinhuangdao, Qinhuangdao 066000, China

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DOI: 10.3964/j.issn.1000-0593(2022)06-1848-07 Cite this Article

Nian HE, Peng SHAN, Zhong-hai HE, Qiao-yun WANG, Zhi-gang LI, Zhui WU. Study on the Fractional Baseline Correction Method of ATR-FTIR Spectral Signal in the Fermentation Process of Sodium Glutamate[J]. Spectroscopy and Spectral Analysis, 2022, 42(6): 1848 Copy Citation Text

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Fig. 1. Spectra of each batch

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Partial least squares regression analysis(a): Predicted result of glucose concentration by the original spectrum; (b): Predicted result of glucose concentration after baseline correction; (c): Predicted result of sodium glutamate concentration by the original spectrum; (d): Predicted result of sodium glutamate conentration after baseline correction

Fig. 2. Partial least squares regression analysis
(a): Predicted result of glucose concentration by the original spectrum; (b): Predicted result of glucose concentration after baseline correction; (c): Predicted result of sodium glutamate concentration by the original spectrum; (d): Predicted result of sodium glutamate conentration after baseline correction

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Fig. 3. Baseline corrected spectra of glucose for each batch with the minimum RMSEP

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Fig. 4. Baseline corrected spectra of sodium glutamate for each batch with the minimum RMSEP

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ingredient Order	glucose		Sodium Glutamate		ingredient Order	glucose		Sodium Glutamate
ingredient Order	RMSEP	RMSEC	RMSEP	RMSEC	ingredient Order	RMSEP	RMSEC	RMSEP	RMSEC
All batch					batch1
0	2.703	2.059	0.937	0.386	0	2.098	0.551	0.502	1.119
0.6	2.436	1.650	0.873	0.418	1	1.280	1.271	0.306	0.897
1	2.243	1.886	0.911	0.381	2	1.124	1.037	0.317	0.474
1.3	2.200	1.477	0.899	0.493	2.4	1.165	0.964	0.093	1.173
2	2.322	1.667	0.882	0.451	3	0.898	1.098	0.279	0.822
3	2.353	1.777	0.888	0.292	3.3	0.857	0.905	0.401	0.425
4	2.414	1.342	0.942	0.350	4	1.110	1.464	0.401	0.434
batch2					batch3
0	1.493	0.361	1.052	0.201	0	5.421	3.271	0.861	0.499
1	1.183	0.789	0.752	0.602	1	0.935	1.420	0.932	0.720
2	1.564	1.091	0.637	0.424	2	1.081	1.758	0.941	0.273
2.1	1.265	0.174	0.697	0.258	3	0.647	1.267	0.915	0.421
3	1.514	0.520	0.663	0.432	3.2	0.586	1.227	0.572	0.388
4	1.537	0.532	0.670	0.150	4	0.606	1.447	0.898	0.518
batch4					batch5
0	1.471	0.599	0.685	0.628	0	0.786	0.607	0.732	0.530
1	1.459	0.659	0.674	0.722	1	0.953	1.003	0.453	0.279
2	1.177	0.566	0.571	0.733	2	0.949	0.633	0.317	0.295
2.3	1.411	0.430	0.464	0.655	3	0.881	0.399	0.264	0.300
3	1.285	0.810	0.637	0.742	4	1.047	0.239	0.253	0.302
3.8	0.652	0.524	0.620	0.618	4.1	0.402	0.920	0.271	0.299
4	1.137	0.960	0.621	0.435	4.3	0.474	0.888	0.208	0.315

Table 1. Comparison of baseline correction effects of different orders

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