基于气相色谱指纹图谱的香蕉酒质量评价方法研究

Quality evaluation method of banana wine based on gas chromatography fingerprint spectrum

中文关键词:  香蕉酒  气相色谱法  指纹图谱  聚类分析  主成分分析

英文关键词:banana wine  gas chromatography  fingerprint spectrum  cluster analysis  principal component analysis

中文摘要:

      目的 基于气相色谱指纹图谱建立一种香蕉酒质量评价方法。方法 采集不同年份的香蕉酒香气成分的气相色谱数据, 并对数据结果进行对比匹配及相似度评价, 建立香蕉酒气相色谱对照指纹图谱。对香蕉酒气相色谱图的共有峰数据进行聚类分析和主成分分析, 揭示不同年份香蕉酒的香气成分差异。结果 根据谱图的相似度评价结果将2016—2021年产的香蕉酒样品分为两组, 并按组生成两个对照指纹图谱。聚类分析结果显示, 生产日期越相近的样品其香气成分特征越相似。主成分分析结果表明, 2018—2021年产的香蕉酒样品可能以品种香和发酵香为香气特征, 2016—2017年产的香蕉酒样品可能以陈酿香为香气特征。结论 气相色谱指纹图谱结合聚类分析和主成分分析对评价香蕉酒的质量具有一定的可行性。

英文摘要:

      Objective To establish a method for the quality evaluation of banana wine based on gas chromatography fingerprint spectrum. Methods The gas chromatographic data of aromatic compositions of banana wine in different years were collected, and the data results were compared and matched, and the similarity of the data results was evaluated, and the gas chromatographic fingerprint spectrum of banana wine were established. Cluster analysis and principal component analysis were carried out on the common peak data of the gas chromatograms to reveal the difference of aroma components in banana wine from different years. Results According to the results of similarity evaluation, samples of banana wine from 2016 to 2021 were divided into 2 groups, and 2 control fingerprint spectra were generated. The results of cluster analysis showed that the more similar the date of production, the more similar the characteristics of aroma components. The results of principal component analysis showed that the aroma characteristics of 2018—2021 banana wine might be varietal aroma and fermented aroma, and that of 2016—2017 banana wine might be aged aroma. Conclusion Gas chromatography fingerprint spectrum combined with cluster analysis and principal component analysis are feasible to evaluate the quality of banana wine.