基于紫外指纹图谱技术的食醋品种检测方法

Method of Vinegar Detection Based on Ultraviolet Fingerprint Technology

以不同食醋为研究对象,采用旋转蒸发、紫外光谱扫描等手段研究了波长范围、蒸发液稀释比例、蒸发温度和参比液质量浓度等对食醋紫外吸收曲线的影响,确定了食醋紫外指纹图谱检测方法的试验条件：扫描波长范围245-330 nm,蒸发液稀释比例1∶6,蒸发温度45℃,冰醋酸参比液质量浓度45 g/L。以曲线间的相似度为指标验证了方法的重现性、稳定性和差异性,结果表明：各个食醋样品3次重复测定的指纹图谱间相似度均大于0.90,同一样品图谱的重现性良好;各个食醋样品在不同存放期的紫外指纹图谱间相似度均大于0.90,同一样品图谱的稳定性良好;各个不同食醋样品的紫外指纹图谱之间的相似度均小于0.90,不同样品图谱的差异性良好。

In order to find a method of vinegar detection based on ultraviolet fingerprint technology, different vinegars were used as materials, evaporation and ultraviolet spectra were studied to investigate how the factors of wavelength, dilution ratio of the liquid, evaporation temperature and mass concentration of reference affect ultraviolet vinegar curves. Finally the experiment conditions of the method were determined： wavelength at 245 - 330 nm, quantity dilution ratio of the liquid at 1 ： 6, evaporation temperature at 45℃, mass concentration of reference at 45 g/L. Similarity was used as the indicator to evaluate the ultraviolet curves＇ feature of reproducibility, stability and difference. Three replicates of each measurement the result show that the similarity among vinegar samples fingerprints was more than 0.90, the similarity of the fingerprint of each vinegar samples in different depositing time was more than 0.90, the similarity of different fingerprint of different vinegar samples was less than 0.90. The method with excellent repeativeness, stability and differentiae.