摘要
为研究酱香型白酒之间的品质差异,文章建立了不同生产工艺、不同产地及不同价位白酒的判别模型。在改进的液液萃取结合气相色谱-质谱法同时测定酱香型白酒中13种挥发性酚类化合物的方法建立后,对164批次酱香型白酒进行检测,利用Simca软件和Origin软件对检测结果进行建模分析。结果表明,同一生产厂家的酱香型白酒中挥发性酚的种类基本相同,且碎沙工艺中挥发性酚的总含量较坤沙工艺中的高。利用正交偏最小二乘判别分析可以有效区分贵州省与其他省、不同价位的酱香型白酒,为酱香型白酒品质鉴别提供参考依据。
In order to study the quality differences of Jiang-flavour Baijiu,the paper established the discrimination model of Baijiu with different production proceses,origins and price ranges.After the establishment of the simultaneous determination of 13 volatile phenolic compounds in Jiangflavour Baijiu by the improved liquid-liquid extraction combined with gas chromatography-mass spectrometry(GC-MS),164 batches of Jiang-flavour Baijiu were detected,and the detection results were modeled and analyzed by Simca software and Origin software.The results showed that the types of volatile phenols in Jiang-flavour Baijiu from the same manufacturer are basically the same,and the content of total volatile phenols in the Suisha craft was basically higher than that in the Kunsha craft.The orthogonal partial least squares discriminant analysis can effectively distinguish Jiang-flavour Baijiu from Guizhou province and other provinces and different price ranges,and provide reference for quality identification of Jiang-flavour Baijiu.
作者
耿平兰
龙四红
冯永渝
曾格
GENG Pinglan;LONG Sihong;FENG Yongyu;ZENG Ge(Guizhou Institute of Products Quality Inspection&Testing,Guiyang 550016,China)
出处
《食品科技》
CAS
北大核心
2023年第10期77-85,共9页
Food Science and Technology
基金
贵州省产品质量检验检测院项目(院科[2022]002)。
关键词
酱香型白酒
品质差异
建模分析
挥发性酚
Jiang-flavour Baiju
quality differences
modeling analysis
volatile phenol
