食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 254 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026842

分析与检测

基于HS-SPME-Arrow-GC-MS和化学计量学的小曲清香型原酒等级判别

  • 樊杉杉 ,
  • 唐洁 ,
  • 乐细选 ,
  • 杨强 ,
  • 刘源才 ,
  • 陈双 ,
  • 徐岩 ,
  • 范文来 ,
  • 陈申习
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(酿造微生物与应用酶学实验室(江南大学),江苏 无锡,214122)
    3(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
    4(劲牌有限公司,湖北 大冶,435100)
    5(劲牌有限公司 劲牌研究院,湖北 大冶,435100)
樊杉杉硕士研究生和唐洁工程师为共同第一作者(范文来研究员和陈申习高级工程师为共同通讯作者,E-mail:wenlaifan@ jiangnan.edu.cn;chenshenxi2006@163.com)

收稿日期: 2021-01-21

  修回日期: 2021-02-19

  网络出版日期: 2021-08-02

基金资助

国家重点研发项目(2018YFC1604100);江苏省研究生科研与实践创新计划项目(KYCX20_1949);湖北省重点研发计划项目(2020BBA050)

收起

Grade discrimination of Xiaoqu light aroma Baijiu based on HS-SPME-Arrow-GC-MS and chemometrics

  • FAN Shanshan ,
  • TANG Jie ,
  • YUE Xixuan ,
  • YANG Qiang ,
  • LIU Yuancai ,
  • CHEN Shuang ,
  • XU Yan ,
  • FAN Wenlai ,
  • CHEN Shenxi
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  • 1(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
    2(Lab of Brewing Microbiology and Applied Enzymology,Jiangnan University,Wuxi 214122,China)
    3(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China)
    4(Jing Brand Co.Ltd.,Daye 435100,China)
    5(Jing Brand Research Institute,Jing Brand Co.Ltd.,Daye 435100,China)

Received date: 2021-01-21

  Revised date: 2021-02-19

  Online published: 2021-08-02

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摘要

以小曲清香型原酒为例,建立了一种基于仪器分析结合化学计量学准确判定原酒质量等级的方法。采用HS-SPME-Arrow结合GC-MS对样品的挥发性成分进行了全面定性与定量研究,在小曲清香型原酒中鉴定出66种挥发性组分,不同等级的小曲清香型原酒间挥发性物质的含量存在可用于质量区分的差异。然后利用偏最小二乘判别分析对原酒的质量等级进行了识别和分类,可以将3个等级的酒样进行有效区分和聚类;根据变量投影重要度筛选出25种物质构建偏最小二乘等级判别模型,训练集和验证集均能正确判别,预测结果准确率达到100%。综上所述,利用挥发性组分之间的差异结合适当的化学计量学手段可以准确地对白酒原酒样品的等级进行区分和鉴别,为白酒原酒品质等级评价标准化科学化提供理论依据。

关键词： 小曲清香型原酒; 等级判别; 挥发性组分; 偏最小二乘判别分析

本文引用格式

樊杉杉 , 唐洁 , 乐细选 , 杨强 , 刘源才 , 陈双 , 徐岩 , 范文来 , 陈申习 . 基于HS-SPME-Arrow-GC-MS和化学计量学的小曲清香型原酒等级判别[J]. 食品与发酵工业, 2021 , 47(13) : 254 -260 . DOI: 10.13995/j.cnki.11-1802/ts.026842

Abstract

Taking Xiaoqu light aroma type Baijiu as an example, a method based on instrumental analysis combined with chemometrics was established to accurately identify the quality grade of original liquor. A total of 66 volatile components were qualified and quantified by HS-SPME-Arrow combined with GC-MS in 68 liquor samples. The partial least square discriminant analysis (PLS-DA) was used to identify and classify the 68 samples. Three grades could effectively distinguish and cluster of the 68 samples, and the variable importance for the projection (VIP) values showed that 25 volatile components were important. Then the 25 volatile components were used to construct a PLS-DA grade discrimination model, the accuracy of the prediction results reached 100%. In summary, this effective method could provide a theoretical basis for the standardization of Chinese Baijiu quality grade discrimination.

Key words： Xiaoqu light aroma type Baijiu; grade discrimination; volatile components; PLS-DA

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