基于紫外光谱技术快速鉴别不同工艺酱香型白酒

Rapid identification of sauce-flavor Baijiu with different processes based on ultraviolet spectroscopic technology

为快速鉴别不同工艺酱香型白酒,利用紫外(UV)光谱技术结合化学计量法建立不同工艺酱香型白酒鉴别模型。结果表明,不同工艺酱香型白酒酒体紫外光谱曲线有明显的区别,传统工艺一至七轮次基酒紫外光吸收峰呈现出先上升后下降的曲线变化,成品酒紫外图谱符合以三至五轮次基酒作为勾调主体的紫外光谱曲线特征。酯类、酸类及醛酮类物质是其全波段产生紫外吸收的物质基础,糠醛是酱香型白酒在波长277 nm处产生紫外吸收的重要贡献物质。经验证,偏最小二乘判别分析(PLS-DA)方法建立的模型用于鉴别传统工艺酱香型白酒酒体类别准确率达到100%。基于紫外特征波长吸光度值的定性模型可以快速鉴别传统工艺与非传统工艺酱香型白酒。

In order to identify sauce-flavor(Jiangxiangxing)Baijiu produced by different processes,the discriminant model for sauce-flavor Baijiu with different processes was constructed by ultraviolet(UV)spectrum combined with chemometrics methods.The results showed that the UV spectrum curves were distinctively different between sauce-flavor Baijiu with different processes.The UV absorption peak of the first to the seventh rounds of base liquor made by traditional brewing process presented increased firstly and then decreased,and the UV spectrum of the finished products was accorded with the characteristics of the UV spectrum curve with the third to fifth rounds base liquor as the main blending.Esters,acids,ketones and aldehydes were material basis for the absorption of full-wave band,and furfural had significant contribution to UV absorption of sauce-flavor Baijiu at wavelength of 277 nm.After verification,the model constructed by partial least squares-discriminant analysis(PLS-DA)method could be used to identify sauce-flavor Baijiu made by traditional brewing process,and the accuracy reached 100%.The qualitative model based on UV characteristic wavelength absorbance could quickly identify sauce-flavor Baijiu samples made by traditional and non-traditional brewing processes.