若干种典型白酒的荧光光谱特性及应用
摘要
本文实验研究了几种典型白酒和白酒主要香味成分的荧光光谱,利用因子分析法探索香味成分对典型白酒荧光的影响范围和程度,基于荧光特征参量对白酒进行判别分析研究。
实验测得洋河、茅台、五粮液、古井贡和红星二锅头酒的三维荧光光谱和三维同步荧光光谱,分析和讨论白酒两种荧光光谱的特性。结果表明,不同品牌白酒的三维荧光光谱和三维同步荧光光谱的形状和荧光强度基本不同;同一香型白酒的三维荧光光谱的形状基本相似,但三维同步荧光光谱的形状有较大差异;同一品牌不同品种白酒的三维荧光光谱和三维同步荧光光谱的形状基本相似,但荧光强度大多随酒度或品质的提高而增大,而最佳激发波长大多随酒度的增大而发生红移。
实验测得白酒主要香味成分的三维同步荧光光谱,提取出发射与激发的波长差Δλ为30nm的二维同步荧光光谱,对三维和二维两种同步荧光光谱的特性进行分析。三维同步荧光光谱的特性分析结果表明,酯类中以己酸乙酯和乙酸乙酯的荧光较强,酸类中以己酸和乳酸的荧光较强,醛类中乙缩醛的荧光较乙醛和糠醛强,醇类中异戊醇的荧光较强。二维同步荧光光谱的特性分析结果表明,四种香味成分对白酒二维同步荧光光谱的影响不同,乙酸、丁酸、大部分醇类和醛类香味成分主要影响白酒260nm和290nm附近的荧光,乙酸乙酯、己酸和乳酸主要影响白酒344nm附近的荧光,己酸乙酯主要影响白酒376nm附近的荧光。
在实验测量和分析香味成分同步荧光光谱的基础上,对典型白酒及主要香味成分在Δλ为30nm的同步荧光光谱进行公因子分析,分析结果表明,香味成分主要影响典型白酒250-320nm和330-400nm两个激发波长范围的荧光;乳酸乙酯、丁酸乙酯、丁酸、乙酸、乙缩醛和大部分醇类对红星二锅头以及40.6%vol、46%vol(846)、46%vol(946)三种古井贡酒的荧光起主导影响,影响范围为250-320nm;己酸乙酯、乙酸乙酯、己酸、乳酸对五粮液、洋河、茅台以及45%vol 5年古井贡酒的荧光起主导影响,影响范围为330-400nm。
为了对白酒进行识别,在实验测量和分析白酒三维荧光光谱的基础上,提取出表征白酒三维荧光光谱的最佳激发波长、荧光峰值波长和主荧光峰的线宽参量。应用费舍尔判别分析法,基于该3个特征参量对五种品牌28个酒样进行判别分析,可以将其最大程度地分为25种。研究结果表明,应用最佳激发波长、荧光峰值波长和主荧光峰的线宽3个特征参量,不仅能区分不同品牌的白酒,而且还可以有效辨别同一品牌不同品种的白酒。
本文研究工作,是白酒荧光光谱分析研究的深入和细化,可为快速识别白酒提供参考,也为白酒质量的稳定和提高提供帮助。
In this thesis, fluorescence spectra of some typical liquors and major aroma components were detected, and the fluorescence spectra characteristics were analyzed and induced. By factor analysis, the thesis probed into the extent and degree of the influence exerted by aroma components upon typical liquors fluorescence. In addition, this thesis made a study of liquors discrimination based on the fluorescence characteristic parameters.
The three-dimensional fluorescence spectra and three-dimensional synchronous fluorescence spectra of liquors such as Yanghe, Maotai, Wuliangye, Gujinggong and Hongxingerguotou, were obtained and the characteristics of the two kinds of fluorescence spectra were further analyzed. The results show that the outline of three-dimensional fluorescence spectra and three-dimensional synchronous fluorescence spectra differs according to the brand of the liquor. The outlines of three-dimensional fluorescence spectrum of the liquors of different varieties but the same flavor are basically the same. Moreover, the fluorescence intensity increases with the improvement of the alcohol content and quality. However, the outlines of three-dimensional synchronous fluorescence spectrum of the liquors of different varieties but the same flavor are different. The optimal excitation wavelength of three-dimensional synchronous fluorescence spectra increases with the alcohol content improved.
The three-dimensional synchronous fluorescence spectra and two-dimensional synchronous fluorescence spectra ofΔλ=30nm (wavelength difference between emission and excitation) were measured and analyzed. Through the study of three-dimensional synchronous fluorescence spectra, the thesis find that the fluorescence intensity of ethyl caproate, ethyl acetate, caproic acid, lactic acid, acetal and isoamylol was greater than others. The research of two-dimensional synchronous fluorescence spectra shows that the four flavor components have different influence upon the fluorescence of two-dimensional synchronous fluorescence spectra. Acetic acid, butyric acid, and most of the alcohols and aldehydes influence the fluorescence of 260nm and 290nm upon two-dimensional synchronous fluorescence spectra of liquors. Ethyl acetate, caproic acid and lactic acid influence the fluorescence of 344nm upon two-dimensional synchronous fluorescence spectra of liquors. Ethyl caproate influence the fluorescence of 376nm upon two-dimensional synchronous fluorescence spectra of liquors.
Through the factor analysis of the two-dimensional synchronous fluorescence spectra (Δλ=30nm) of liquors and aroma components, the thesis indicates that aroma components influence the fluorescence of 250-320nm and 330-400nm upon two-dimensional synchronous fluorescence spectra of liquors. Ethyl lactate, ethyl butyrate, butyric acid, acetic acid, acetal and most of the alcohols influence the fluorescence of 250-320nm upon two-dimensional synchronous fluorescence spectra of Hongxingerguotou and Gujinggong whose species were 40.6%vol, 46%vol(846) and 46%vol(946). Ethyl caproate, ethyl acetate, caproic acid, and lactic acid influence the fluorescence of 330-400nm upon two-dimensional synchronous fluorescence spectra of Wuliangye, Yanghe, Maotai and Gujinggong whose species is 45%vol-5-years.
For the purpose of identifying the liquor, the thesis extracted the optimal excitation wavelength, wavelength at maximum fluorescence intensity and linewidth of maximum fluorescence emission spectra based on the three-dimensional fluorescence spectra characteristics. The twenty-eight typical liquors are divided into twenty-five categories by Fisher discriminant analysis based on the three fluorescence characteristics parameters. The results show that the three parameters could discriminate not only the brand but also the variety of the same brand.
The results of the study are of great significance and importance for the further detailed research on the fluorescence spectra of liquor in the future. In addition, the thesis provide not only some help in the quality measurement and stability maintenance but also an effective way to identify the liquor.
实验测得洋河、茅台、五粮液、古井贡和红星二锅头酒的三维荧光光谱和三维同步荧光光谱,分析和讨论白酒两种荧光光谱的特性。结果表明,不同品牌白酒的三维荧光光谱和三维同步荧光光谱的形状和荧光强度基本不同;同一香型白酒的三维荧光光谱的形状基本相似,但三维同步荧光光谱的形状有较大差异;同一品牌不同品种白酒的三维荧光光谱和三维同步荧光光谱的形状基本相似,但荧光强度大多随酒度或品质的提高而增大,而最佳激发波长大多随酒度的增大而发生红移。
实验测得白酒主要香味成分的三维同步荧光光谱,提取出发射与激发的波长差Δλ为30nm的二维同步荧光光谱,对三维和二维两种同步荧光光谱的特性进行分析。三维同步荧光光谱的特性分析结果表明,酯类中以己酸乙酯和乙酸乙酯的荧光较强,酸类中以己酸和乳酸的荧光较强,醛类中乙缩醛的荧光较乙醛和糠醛强,醇类中异戊醇的荧光较强。二维同步荧光光谱的特性分析结果表明,四种香味成分对白酒二维同步荧光光谱的影响不同,乙酸、丁酸、大部分醇类和醛类香味成分主要影响白酒260nm和290nm附近的荧光,乙酸乙酯、己酸和乳酸主要影响白酒344nm附近的荧光,己酸乙酯主要影响白酒376nm附近的荧光。
在实验测量和分析香味成分同步荧光光谱的基础上,对典型白酒及主要香味成分在Δλ为30nm的同步荧光光谱进行公因子分析,分析结果表明,香味成分主要影响典型白酒250-320nm和330-400nm两个激发波长范围的荧光;乳酸乙酯、丁酸乙酯、丁酸、乙酸、乙缩醛和大部分醇类对红星二锅头以及40.6%vol、46%vol(846)、46%vol(946)三种古井贡酒的荧光起主导影响,影响范围为250-320nm;己酸乙酯、乙酸乙酯、己酸、乳酸对五粮液、洋河、茅台以及45%vol 5年古井贡酒的荧光起主导影响,影响范围为330-400nm。
为了对白酒进行识别,在实验测量和分析白酒三维荧光光谱的基础上,提取出表征白酒三维荧光光谱的最佳激发波长、荧光峰值波长和主荧光峰的线宽参量。应用费舍尔判别分析法,基于该3个特征参量对五种品牌28个酒样进行判别分析,可以将其最大程度地分为25种。研究结果表明,应用最佳激发波长、荧光峰值波长和主荧光峰的线宽3个特征参量,不仅能区分不同品牌的白酒,而且还可以有效辨别同一品牌不同品种的白酒。
本文研究工作,是白酒荧光光谱分析研究的深入和细化,可为快速识别白酒提供参考,也为白酒质量的稳定和提高提供帮助。
In this thesis, fluorescence spectra of some typical liquors and major aroma components were detected, and the fluorescence spectra characteristics were analyzed and induced. By factor analysis, the thesis probed into the extent and degree of the influence exerted by aroma components upon typical liquors fluorescence. In addition, this thesis made a study of liquors discrimination based on the fluorescence characteristic parameters.
The three-dimensional fluorescence spectra and three-dimensional synchronous fluorescence spectra of liquors such as Yanghe, Maotai, Wuliangye, Gujinggong and Hongxingerguotou, were obtained and the characteristics of the two kinds of fluorescence spectra were further analyzed. The results show that the outline of three-dimensional fluorescence spectra and three-dimensional synchronous fluorescence spectra differs according to the brand of the liquor. The outlines of three-dimensional fluorescence spectrum of the liquors of different varieties but the same flavor are basically the same. Moreover, the fluorescence intensity increases with the improvement of the alcohol content and quality. However, the outlines of three-dimensional synchronous fluorescence spectrum of the liquors of different varieties but the same flavor are different. The optimal excitation wavelength of three-dimensional synchronous fluorescence spectra increases with the alcohol content improved.
The three-dimensional synchronous fluorescence spectra and two-dimensional synchronous fluorescence spectra ofΔλ=30nm (wavelength difference between emission and excitation) were measured and analyzed. Through the study of three-dimensional synchronous fluorescence spectra, the thesis find that the fluorescence intensity of ethyl caproate, ethyl acetate, caproic acid, lactic acid, acetal and isoamylol was greater than others. The research of two-dimensional synchronous fluorescence spectra shows that the four flavor components have different influence upon the fluorescence of two-dimensional synchronous fluorescence spectra. Acetic acid, butyric acid, and most of the alcohols and aldehydes influence the fluorescence of 260nm and 290nm upon two-dimensional synchronous fluorescence spectra of liquors. Ethyl acetate, caproic acid and lactic acid influence the fluorescence of 344nm upon two-dimensional synchronous fluorescence spectra of liquors. Ethyl caproate influence the fluorescence of 376nm upon two-dimensional synchronous fluorescence spectra of liquors.
Through the factor analysis of the two-dimensional synchronous fluorescence spectra (Δλ=30nm) of liquors and aroma components, the thesis indicates that aroma components influence the fluorescence of 250-320nm and 330-400nm upon two-dimensional synchronous fluorescence spectra of liquors. Ethyl lactate, ethyl butyrate, butyric acid, acetic acid, acetal and most of the alcohols influence the fluorescence of 250-320nm upon two-dimensional synchronous fluorescence spectra of Hongxingerguotou and Gujinggong whose species were 40.6%vol, 46%vol(846) and 46%vol(946). Ethyl caproate, ethyl acetate, caproic acid, and lactic acid influence the fluorescence of 330-400nm upon two-dimensional synchronous fluorescence spectra of Wuliangye, Yanghe, Maotai and Gujinggong whose species is 45%vol-5-years.
For the purpose of identifying the liquor, the thesis extracted the optimal excitation wavelength, wavelength at maximum fluorescence intensity and linewidth of maximum fluorescence emission spectra based on the three-dimensional fluorescence spectra characteristics. The twenty-eight typical liquors are divided into twenty-five categories by Fisher discriminant analysis based on the three fluorescence characteristics parameters. The results show that the three parameters could discriminate not only the brand but also the variety of the same brand.
The results of the study are of great significance and importance for the further detailed research on the fluorescence spectra of liquor in the future. In addition, the thesis provide not only some help in the quality measurement and stability maintenance but also an effective way to identify the liquor.
引文
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