市售酒香精成分分析在酒类真实性鉴别中的应用

Application of flavoring component analysis in liquor authenticity identification

中文关键词:  高效液相色谱法  气相色谱法  白兰地香精  白酒香精  聚类分析  主成分分析  真假鉴别

英文关键词:high performance liquid chromatography  gas chromatography  brandy flavorings  liquor flavorings  clustering analysis  principle component analysis  identification of adulteration

中文摘要:

      目的 采用液相色谱及气相色谱技术, 对白兰地及白酒香精的香气成分进行检测, 分析香精与真酒样的相似程度。方法 通过高效液相色谱及气相色谱检测, 得到3批次白兰地香精及6批次白兰地真酒样的18种香气成分数据, 通过气相色谱检测, 得到2批次白酒香精及6批次白酒真酒样的14种香气成分数据, 数据经过归一化处理后, 使用SPSS 22.0软件, 进行聚类分析(clustering analysis)和主成分分析(principal component analysis, PCA)。结果 经过聚类分析及主成分分析, 均能将香精与真酒样进行区分。结论 利用部分香气成分数据结合多元统计分析, 能够区分香精及真酒样, 为鉴别真假酒技术提供新思路。

英文摘要:

      Objective To analyze the similarity between flavoring and real liquor through the detection of aroma components of brandy and liquor flavorings by liquid chromatography and gas chromatography. Methods By high performance liquid chromatography (HPLC) and gas chromatography detection, 18 aroma components of 3 batches of brandy flavorings and 6 batches of brandy were detected, through gas chromatography test, 14 aroma components of 2 batches white spirit flavorings and 6 batches white spirit were detected. After normalization, SPSS 22.0 software was used for cluster analysis and principal component analysis. Results Through cluster analysis and principal component analysis, flavor and real samples could be distinguished. Conclusion Aroma components combined with multivariate statistical analysis can be used to distinguish flavorings from real sample, which provides a new idea for the identification of adulteration.