基于电子舌技术的浓香型白酒基酒年份分类方法

Classification method of Strong-flavor Baijiu base liquor based on electronic tongue technique

为实现不同年份的浓香型白酒基酒的快速区分和识别,该研究以5个不同年份浓香型白酒基酒为研究对象,利用电子舌对样品进行判别分析,并采用主成分分析(PCA)、线性判别分析(LDA)对白酒的年份进行分类,将得到的模型分别通过簇状独立软模式法(SMICA)、判别因子分析(DFA)对白酒的年份进行识别和验证。研究表明,SMICA分析的结果能够准确的识别导入的样品数据是否是模型以内和模型之外的年份基酒,而DFA分析可以准确的对导入的白酒样品的年份进行识别,确定其白酒样品的年份。综上所述,利用电子舌结合化学计量学,可以快速、准确、稳定的对白酒基酒年份进行分类和识别,可为白酒掺假问题提供理论支撑,并促进白酒产业和白酒分析技术的快速发展。

In order to realize the rapid discrimination and identification of different years of Baijiu(Chinese liquor), using 5 base liquor samples with different years of Baijiu as research objects, the samples were classified by electronic tongue and principal component analysis(PCA) and linear discriminant analysis(LDA). The Baijiu model was identified and validated by cluster independent soft mode method(SMICA) and discriminant factor analysis(DFA) respectively. The results of SMICA analysis showed that the imported samples data could be accurately identified whether the year Baijiu was within the model or not, while DFA analysis could accurately identify the year of imported liquor samples and determine the year of Baijiu.In conclusion, the year of Baijiu base liquor could be quickly, accurately and stably classified and identified by using electronic tongue combined with chemometrics, which could provide theoretical support for Baijiu adulteration and promote the rapid development of Baijiu industry and Baijiu analysis technology.