不同检测方法对酒龄检测的研究
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- 英文论文题名：Research progress of wine age determination
- 论文作者：冯涛 ; 王旭增 ; 桑敏 ; 庄海宁 ; 谢克林
- 英文论文作者：Feng Tao ; Wang Xuzeng ; Sang Min ; Zhuang Haining ; Xie Kelin ; School of Perfume and Aroma Technology ; Shanghai Institute of Technology ; Edible fungi Institute of Shanghai Academy of Agriculture Science
- 年：2016
- 作者机构：上海应用技术学院香料香精技术与工程学院;上海市农业科学院食用菌研究所;
- 论文关键词：酒龄鉴别 ; 色谱 ; 光谱 ; 电子鼻 ; 电子舌
- 英文论文关键词：Wine age discrimination ; Chromatogram ; spectrum ; Electronic Nose ; Electronic tongue
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：TS261.7
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：5
- 文件大小：303k
- 原文格式：O
- 会议级别：全国
摘要
本文综述了五种鉴别蒸馏酒酒龄的方法,包括气相色谱-质谱联用、近红外投射光谱分析、电子鼻结合化学计量法、基于味觉特征的鉴别方法以及高效液相色谱分析方法。气相色谱-质谱联用通过对酒中的微量成分就行系统研究,建立白酒与其酒龄的相关模型,对酒龄就行判定;近红外投射光谱采用傅里叶变换近红外光谱仪,结合不同光谱预处理方法及判别分析法对酒龄分析;电子鼻和电子舌结合化学计量方法,采用主成分和判别因子分析建立黄酒酒龄和产地鉴别模型。高效液相色谱通过建立酒龄HPLC指纹图谱,分析随着酒龄的变化对色谱峰面积的变化。
This paper reviews five age discrimination distilled liquor comprising gas chromatography-mass spectrometry,near infrared spectroscopy projection,combined with the electronic nose stoichiometry,identification method based on taste characteristics and high performance liquid chromatographic method.Gas chromatography-mass spectrometry through the wine of trace elements on the line System,the establishment of relevant models liquor its wine age,the wine ages on the line is determined;near-infrared transmission spectroscopy using Fourier transform infrared spectrometer,combined with different spectral preprocessing discriminant analysis method and analysis of wine age;electronic nose and electronic tongue binding stoichiometry method using principal component and discriminant factor analysis to establish rice wine age and origin identification model.HPLC by establishing the wine age HPLC fingerprint analysis varies wine age changes of peak area.
This paper reviews five age discrimination distilled liquor comprising gas chromatography-mass spectrometry,near infrared spectroscopy projection,combined with the electronic nose stoichiometry,identification method based on taste characteristics and high performance liquid chromatographic method.Gas chromatography-mass spectrometry through the wine of trace elements on the line System,the establishment of relevant models liquor its wine age,the wine ages on the line is determined;near-infrared transmission spectroscopy using Fourier transform infrared spectrometer,combined with different spectral preprocessing discriminant analysis method and analysis of wine age;electronic nose and electronic tongue binding stoichiometry method using principal component and discriminant factor analysis to establish rice wine age and origin identification model.HPLC by establishing the wine age HPLC fingerprint analysis varies wine age changes of peak area.
引文
[1]庄名扬.谈谈年份酒与鉴别方法[J].酿酒科技,2007(10):83-86.
[2]王伟,张生万.白酒贮存中酸酯变化规律及酒龄预测方法研究[J].酿酒科技,2007(10):17-19.
[3]于海燕,应义斌,傅霞萍,等.近红外透射光谱应用于黄酒酒龄的定性分析[J].光谱学与光谱分析,2007,27(5):920-923.
[4]姜忠军,李记明.白兰地成分与酒龄关系的研究[J].食品与发酵工业,2008(3):137-140.
[5]徐占成.挥发系数鉴别年份酒解决了年份酒鉴定的世界难题[J].酿酒科技,2008(2):90-91.
[6]GUILLN D A,PALMA M,NATERA R,et al.Determination of the age of sherry wines by regression techniques using routine parameters and phenolic and volatile compounds[J].Agric Food Chem,2005,53(7):2412-2417.[7]ARCELLAD,LECLERCQ C.Assessment of dietary intake of flavoring substances within the procedure for their safety evaluation:advantages and limitations of estimates obtained by means of a per capita method[J].Food and Chemical Toxicology,2005,43:105-116.
[7]胡健,池国红,吴苗叶,等.利用风味物质鉴别黄酒产地[J].酿酒科技,2009(6):17-19.
[8]严冬霞,高红波.静态顶空—气相色谱法分析不同年份黄酒中主要香气成分[J].酿酒科技,2011(7):114-117,120.
[9]曾志,杨东晖,宋力飞,杨挺,刘乡乡,袁敏,曾和平.高效液相色谱指纹图谱应用于板蓝根的鉴定.分析化学,2002,30:849-852.
[10]Revilla E,Garcya-Beneytez E,Cabello F,Martín-Ortega G,Ryan J-M.Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them.Journal of Chromatography A,2001,915:53-60.
[11]ZHENG Yong-mei,ZHANG Tie-qiang,ZHANG Jun,et al.Spectroscopy and Spectral Analysis,2004,24(12):1546.
[12]于海燕,应义斌,傅霞萍.近红外投射光谱应用于黄酒酒龄的定性分析[J].光谱与光谱学分析.2007(6)920-923.
[13]闫李慧,王金水,渠琛玲,等.仿生电子鼻及其在食品工业中的应用研究[J].食品与机械,2010,26(6):156-159.
[14]LeginA,Rudnitskaya A,Seleznev B,et al.Electronic tongue for quality assessment of ethanol,odka and eau-de-vie[J].Anal ChimActa,2005,534:129-135.
[15]Rudnitskaya A,Delgadillo I,Legin A,et al.Prediction of Port wine age using an electronic tongue[J].ChemometrIntell Lab,2007,88(1):125-131.
[16]张瑶,丁武.利用电子鼻区分羊奶中不同浓度抗生素[J].食品与机械,2011,27(6):144-146,156.
[17]李博斌,李祖光,刘兴泉,等.黄酒风味物质与黄酒香气感官评分的定量关系[J].酿酒科技,2008(11):90-92,96.
[18]鲍忠定,孔培龙,许荣年.动态顶空进样GC/MS法测定不同酒龄绍兴酒的挥发性醛类化合物[J].酿酒科技,2007(1):97-98.
[1 9]国家药品监督管理局.关于印发《中药注射剂指纹图谱研究的技术要求(暂彳亍)》的通知.中成药,2000,22:671-675.Chinese Medicine Supervisory Office.The fingerprint criterion of Chinese medicine injection(temporary).Chinese Traditional Patent Medicine,2000,22:671-675.(in Chinese)
[20]Schwarz M,Hofmann G,Winterhalter P.Investigations on anthocyanins in wines from Vitisvinifera cv.Pinotage:Factors influencing the formation of pinotin A and its correlation with wine.Journal of Agricultural and Food Chemistry,2004,52:498-504.
[21]李华,丁春晖,尹春丽,等.电子舌对昌黎原产地干红葡萄酒的区分辨iz[J].食品与发酵工业,2008,34(3):130-132.
[22]秦蓝,李凤华,田怀香,等.鸡精调味料人工感官评价与电子鼻感官分析的相关性研究[J].食品与机械,2014,30(4):11-13,42.
[23]丁春晖.多频脉冲电子舌对昌黎原产地干红葡萄酒的检测[D].西北农林科技大学,2008.
[24]Li Zhen-feng,Wang Ning,VigneauLtc.Electronic nose and electronic tongue in food production and processing[J].Stewart Postharvest Review,2006(4):1-6.
[25]马燕红,张生万.清香型白酒酒龄鉴别的方法研究[J].食品科学.2012(10):184-189.
[26]张军翔,冯长根.蛇龙珠葡萄酒酒龄花青素高效液相色谱(HPLC)指纹图谱研究[J].中国农业科学.2006,39(7):1451-1456
[27]张振,李臻锋.电子鼻结合化学计量法用于检测黄酒酒龄[J].食品与机械.2015(5):57-61.
[28]于海燕,许春华.基于味觉特征的黄酒酒龄鉴别方法研究[J].食品工业科技.2011(10):162-165.
[29]鲁小利.基于电子舌的黄酒品质检测[D].浙江大学,2007.
[30]曾金红,江涛,郑云峰,等.基于仿生嗅觉特征的黄酒产地判别研究[J].酿酒科技,2012(2):23-26.
[31]鲍忠定,孙培龙,许荣年.吹扫捕集与气相色谱—质谱联用测定不同酒龄绍兴酒的挥发性醇酯类化合物[J].酿酒科技,2008(9):104-107.
[2]王伟,张生万.白酒贮存中酸酯变化规律及酒龄预测方法研究[J].酿酒科技,2007(10):17-19.
[3]于海燕,应义斌,傅霞萍,等.近红外透射光谱应用于黄酒酒龄的定性分析[J].光谱学与光谱分析,2007,27(5):920-923.
[4]姜忠军,李记明.白兰地成分与酒龄关系的研究[J].食品与发酵工业,2008(3):137-140.
[5]徐占成.挥发系数鉴别年份酒解决了年份酒鉴定的世界难题[J].酿酒科技,2008(2):90-91.
[6]GUILLN D A,PALMA M,NATERA R,et al.Determination of the age of sherry wines by regression techniques using routine parameters and phenolic and volatile compounds[J].Agric Food Chem,2005,53(7):2412-2417.[7]ARCELLAD,LECLERCQ C.Assessment of dietary intake of flavoring substances within the procedure for their safety evaluation:advantages and limitations of estimates obtained by means of a per capita method[J].Food and Chemical Toxicology,2005,43:105-116.
[7]胡健,池国红,吴苗叶,等.利用风味物质鉴别黄酒产地[J].酿酒科技,2009(6):17-19.
[8]严冬霞,高红波.静态顶空—气相色谱法分析不同年份黄酒中主要香气成分[J].酿酒科技,2011(7):114-117,120.
[9]曾志,杨东晖,宋力飞,杨挺,刘乡乡,袁敏,曾和平.高效液相色谱指纹图谱应用于板蓝根的鉴定.分析化学,2002,30:849-852.
[10]Revilla E,Garcya-Beneytez E,Cabello F,Martín-Ortega G,Ryan J-M.Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them.Journal of Chromatography A,2001,915:53-60.
[11]ZHENG Yong-mei,ZHANG Tie-qiang,ZHANG Jun,et al.Spectroscopy and Spectral Analysis,2004,24(12):1546.
[12]于海燕,应义斌,傅霞萍.近红外投射光谱应用于黄酒酒龄的定性分析[J].光谱与光谱学分析.2007(6)920-923.
[13]闫李慧,王金水,渠琛玲,等.仿生电子鼻及其在食品工业中的应用研究[J].食品与机械,2010,26(6):156-159.
[14]LeginA,Rudnitskaya A,Seleznev B,et al.Electronic tongue for quality assessment of ethanol,odka and eau-de-vie[J].Anal ChimActa,2005,534:129-135.
[15]Rudnitskaya A,Delgadillo I,Legin A,et al.Prediction of Port wine age using an electronic tongue[J].ChemometrIntell Lab,2007,88(1):125-131.
[16]张瑶,丁武.利用电子鼻区分羊奶中不同浓度抗生素[J].食品与机械,2011,27(6):144-146,156.
[17]李博斌,李祖光,刘兴泉,等.黄酒风味物质与黄酒香气感官评分的定量关系[J].酿酒科技,2008(11):90-92,96.
[18]鲍忠定,孔培龙,许荣年.动态顶空进样GC/MS法测定不同酒龄绍兴酒的挥发性醛类化合物[J].酿酒科技,2007(1):97-98.
[1 9]国家药品监督管理局.关于印发《中药注射剂指纹图谱研究的技术要求(暂彳亍)》的通知.中成药,2000,22:671-675.Chinese Medicine Supervisory Office.The fingerprint criterion of Chinese medicine injection(temporary).Chinese Traditional Patent Medicine,2000,22:671-675.(in Chinese)
[20]Schwarz M,Hofmann G,Winterhalter P.Investigations on anthocyanins in wines from Vitisvinifera cv.Pinotage:Factors influencing the formation of pinotin A and its correlation with wine.Journal of Agricultural and Food Chemistry,2004,52:498-504.
[21]李华,丁春晖,尹春丽,等.电子舌对昌黎原产地干红葡萄酒的区分辨iz[J].食品与发酵工业,2008,34(3):130-132.
[22]秦蓝,李凤华,田怀香,等.鸡精调味料人工感官评价与电子鼻感官分析的相关性研究[J].食品与机械,2014,30(4):11-13,42.
[23]丁春晖.多频脉冲电子舌对昌黎原产地干红葡萄酒的检测[D].西北农林科技大学,2008.
[24]Li Zhen-feng,Wang Ning,VigneauLtc.Electronic nose and electronic tongue in food production and processing[J].Stewart Postharvest Review,2006(4):1-6.
[25]马燕红,张生万.清香型白酒酒龄鉴别的方法研究[J].食品科学.2012(10):184-189.
[26]张军翔,冯长根.蛇龙珠葡萄酒酒龄花青素高效液相色谱(HPLC)指纹图谱研究[J].中国农业科学.2006,39(7):1451-1456
[27]张振,李臻锋.电子鼻结合化学计量法用于检测黄酒酒龄[J].食品与机械.2015(5):57-61.
[28]于海燕,许春华.基于味觉特征的黄酒酒龄鉴别方法研究[J].食品工业科技.2011(10):162-165.
[29]鲁小利.基于电子舌的黄酒品质检测[D].浙江大学,2007.
[30]曾金红,江涛,郑云峰,等.基于仿生嗅觉特征的黄酒产地判别研究[J].酿酒科技,2012(2):23-26.
[31]鲍忠定,孙培龙,许荣年.吹扫捕集与气相色谱—质谱联用测定不同酒龄绍兴酒的挥发性醇酯类化合物[J].酿酒科技,2008(9):104-107.
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