中文摘要：

以老陈醋作为研究对象，研究了选用1，2，5mm不同光程对醋龄的定性分析与可溶性固形物（SSC）和有效酸度（pH）定量分析模型的影响，发现采用1mm光程的近红外透射光频谱通过5点平滑处理后建立的老陈醋定量与定性分析模型最优，并且随着光程的增大，建立的模型的稳定性和预测准确性均变坏。当光程增加到5mm时，模型的预测准确性只能达到50％左右，不能有效地对醋龄、可溶性田形物的含量和pH值进行预测，进而可以推广采用近红外光谱检测技术对液态调味品的定量与定性分析，应结合食品的特性选择合适的光程以增大检测的准确性和可靠性。

英文摘要：

The aged vinegar is selected as the research object, the influences of different optical distances, such as 1, 2, 5 mm on qualitative analysis model of vinegar age and qualitative analysis model of soluble solid content （SSC） and effecTive acidity （pH） are reseached. It is found that the qualita- tive and quantitative analysis model of aged vinegar established after 5-point processing with near-in- frared optical frequency spectrum with optical distance of 1 mm is the optimal and with the increasing of optical distance, both the stability and forecast accuracy of the model established become worse, when the optical distance increases to 5 mm, the forecast accuracy of the model is only about 50%, which is unable to forecast the vinegar age, soluble solid content and pH value, so near-infrared spectral detection technology can be promoted and used for qualitative and quantitative analysis on the liquid-state condiment and the appropriate optical distance should be selected in combination with the characteristics of food to increase the detection accuracy and reliability.