CN106226263A - Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology - Google Patents
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology Download PDFInfo
- Publication number
- CN106226263A CN106226263A CN201610632330.1A CN201610632330A CN106226263A CN 106226263 A CN106226263 A CN 106226263A CN 201610632330 A CN201610632330 A CN 201610632330A CN 106226263 A CN106226263 A CN 106226263A
- Authority
- CN
- China
- Prior art keywords
- base liquor
- grade
- wine
- base
- level
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000002329 infrared spectrum Methods 0.000 title claims abstract description 23
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 150000002148 esters Chemical class 0.000 claims abstract description 36
- 150000001875 compounds Chemical class 0.000 claims abstract description 29
- 238000001228 spectrum Methods 0.000 claims abstract description 13
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 claims abstract description 10
- 238000012552 review Methods 0.000 claims abstract description 7
- 230000001953 sensory effect Effects 0.000 claims abstract description 7
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims description 16
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 15
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims description 12
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 8
- 239000007789 gas Substances 0.000 claims description 8
- 230000003595 spectral effect Effects 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 229940116333 ethyl lactate Drugs 0.000 claims description 6
- 210000000697 sensory organ Anatomy 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 230000009466 transformation Effects 0.000 claims description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 3
- 239000012159 carrier gas Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000001257 hydrogen Substances 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000000513 principal component analysis Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 2
- -1 esters Compound Chemical class 0.000 claims description 2
- 238000004611 spectroscopical analysis Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000006872 improvement Effects 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000005102 attenuated total reflection Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- 241000638935 Senecio crassissimus Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000009659 non-destructive testing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/3577—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N2030/022—Column chromatography characterised by the kind of separation mechanism
Landscapes
- Physics & Mathematics (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Analytical Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
The invention discloses aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology, including specialty sensory review personnel, the Chinese liquor base liquor sample collected is carried out sensory review, classification is defined the level；Main ester type compound content in gas chromatograph dialogue wine base wine sample is used to be measured；Fourier transform infrared spectrometer dialogue wine base wine sample is used to carry out spectra collection；Set up main ester type compound quantitative identification model in base liquor grade qualitative discrimination based on infrared spectrum and base liquor；Treat deciding grade and level base liquor and gather Fourier transform infrared spectroscopy collection, utilize the model set up to treat deciding grade and level base liquor and carry out Quick deciding grade and level.The present invention sets up high-accuracy model based on infrared spectrum technology, it is achieved Chinese liquor base liquor quality Quick deciding grade and level in conventional production practices, and accuracy is strong, and efficiency is high, is not affected by human factors.
Description
Technical field
The present invention relates to Chinese liquor assessment technology field, be specifically related to a kind of aromatic Chinese spirit base based on infrared spectrum technology
Wine grade Quick method, i.e. based on infrared spectrum technology to different brackets aromatic Chinese spirit base liquor grade qualitative discrimination and base
In wine, main ester type compound (ethyl hexanoate, ethyl acetate, ethyl n-butyrate., ethyl lactate) content quickly detects, in conjunction with corresponding
Company standard method that aromatic Chinese spirit base liquor grade is carried out Quick.
Background technology
The accurately judge of Chinese liquor base liquor grade is the important evidence that Chinese liquor classification stores and blends, and is the life of each brewery
Line.In the production process of aromatic Chinese spirit, workshop teams and groups personnel pluck wine and sense organ product by timesharing, segmentation in still-process
Taste dialogue wine base wine and carry out preliminary quality grade compartmentalization.Chinese liquor through preliminary classification needs the sense organ through room specialty of sampling wine
The personnel that evaluate carry out sensory review to respective level base liquor, wine body inaccurate coordination and have the Chinese liquor of different miscellaneous taste to need degradation to process.
Additionally, Ester is one of flavor component that in aromatic Chinese spirit, content is most, its abundant species, there is fruit aroma.Dense
Feature esters in aromatic white spirit mainly has ethyl hexanoate, ethyl lactate, ethyl acetate and the big class of ethyl n-butyrate. four.Except gratification
Outside official's prescription, in different brackets aromatic Chinese spirit base liquor, the main Ester content such as ethyl hexanoate and ratio thereof also need full
The corresponding company standard of foot, the need degradation of not met company standard processes.In current aromatic Chinese spirit base liquor classification process, to the greatest extent
Pipe sensory review personnel are through the training of specialty, but artificial sense evaluation is vulnerable to evaluate personnel's experience, the mental status, health shape
The interference of the extraneous factor such as condition and environment so that judge result and there is uncertainty, the simultaneously main esters thing such as ethyl hexanoate
The gas-chromatography detection method of matter content is loaded down with trivial details, time and effort consuming, it is impossible to realize detecting real-time.
In recent years, spectral technique is because of its favorable reproducibility, and the feature such as convenient to operation and Non-Destructive Testing extensively should
For the field such as food authenticity and agricultural product quality and safety, and combine with stechiometry and can realize the Fast Classification of sample
Differentiate and the fast quantitative analysis of key component.Infrared spectrometry because it is quick, highly sensitive, the required sample size of test few,
Analyze the advantages such as state is unrestricted of sample and be widely used in field of food detection.Infrared spectrum is used to combine advanced change
Learn metrology method and set up forecast model, the on-line real-time measuremen to sample can be realized.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of aromatic Chinese spirit base liquor grade based on infrared spectrum technology
Quick method, sets up high-accuracy model, Chinese liquor base liquor quality Quick deciding grade and level in conventional production practices.
The present invention is achieved through the following technical solutions:
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology, comprises the following steps:
(1) collect different brackets aromatic Chinese spirit base liquor sample, i.e. by plant personnel in distillation by timesharing, segmentation pluck wine and
Sense organ taste, dialogue wine base wine carries out the division of preliminary wine level；
(2) specialty sensory review personnel according to wine body harmony, fragrance and are as good as miscellaneous taste dialogue wine base wine sample and feel
Official evaluates, classification deciding grade and level；
(3) main ester type compound content in gas chromatograph dialogue wine base wine sample is used to be measured；
(4) Fourier transform infrared spectrometer dialogue wine base wine sample is used to carry out spectra collection；
(5) main ester type compound quantitative identification model in base liquor grade qualitative discrimination based on infrared spectrum and base liquor is set up；
(6) treating deciding grade and level base liquor and gather Fourier transform infrared spectroscopy collection, deciding grade and level base treated by the model utilizing step (5) to set up
Wine carries out Quick deciding grade and level.
The further improvement project of the present invention is, step (3) uses Agilent 7890 gas chromatograph to enter ester type compound
Row chemical score measures, chromatographic condition: CP-WAX-57CB chromatographic column, and injector temperature is 200 DEG C, and detector temperature is 210 DEG C,
Column flow rate is 0.8ml/min, and carrier gas is nitrogen, and flow velocity is 2.0ml/min, and hydrogen flow rate is 30ml/min, and air velocity is
400ml/min, make-up gas flow velocity is 30.0ml/min, uses split sampling, and split ratio is 40:1, and sample size is 1 μ l.
The present invention further improvement project is, step (4), step (6) spectra collection are to use Nicolet Fu is50
Vertical leaf transformation infrared spectrometer and attenuated total reflectance ATR adnexa carry out spectra collection to wine sample, and sweep limits is 4000-650cm-
1, scanning times is 16 times, and resolution is 4cm-1, and each sample collecting 3 times is averaged, with air as background in experimentation
Carry out spectra collection.
The present invention further improvement project is, the foundation of step (5) base liquor grade qualitative discrimination model is, first dialogue
The spectral information of wine base wine sample carries out principal component analysis, it is thus achieved that principal component contributor rate score, then makees with optimal number of principal components
For the input of model, setting up Fisher-DA discrimination model, data process Matlab data processing software completes；
In step (5) base liquor, the foundation of ester type compound quantitative identification model is, utilize SiPLS set up ester type compound content with
The relational model of Fourier transform infrared spectroscopy.
The present invention further improvement project is, step (6) treat deciding grade and level base liquor carry out Quick deciding grade and level include base liquor
Grade qualitative identification and base liquor ester type compound content quantitative differentiate, wherein base liquor grade qualitative identification, is first to treat deciding grade and level base
The spectral information of wine sample carries out principal component analysis, then utilizes the base liquor grade qualitative discrimination model of foundation to process,
Go out identification result；Base liquor ester type compound content quantitative differentiates, is to bring the spectroscopic data of base liquor sample to be defined the level into foundation
Ester type compound quantitative identification model in base liquor, utilizes Matlab Mathematical treatment software to complete ester type compound content prediction.
The present invention further improvement project is, according to infrared spectrum base liquor grade qualitative identification result and base liquor esters
Compound detection by quantitative result and corresponding company standard finally determine base liquor grade to be defined the level.
The present invention further improvement project is, described main ester type compound refers to ethyl hexanoate, ethyl lactate, acetic acid second
Ester and ethyl n-butyrate..
The present invention compared with prior art, has a following obvious advantage:
1. sample is not required to pre-treatment, does not use any chemical reagent, reduces testing cost, the most free from environmental pollution.
2. the required sample size of detection is few, and each pattern detection time, at about 30 seconds, really realizes Fast nondestructive evaluation.
3. with manually judge and compared with physico-chemical analysis, greatly reduce personal error and systematic error, improve discriminating standard
Really rate.
4. model accuracy rate is high, can be used for conventional analysis detection, also square with evaluation etc. for Chinese liquor quality during producing
Face provides important support.
Accompanying drawing explanation
Fig. 1 is the flow chart of the present invention.
Fig. 2 is the Fourier transform infrared spectroscopy figure of Chinese liquor base liquor sample in the embodiment of the present invention.
Fig. 3 is different brackets Chinese liquor base liquor qualitative discrimination analysis result in the embodiment of the present invention.
Detailed description of the invention
Below by specific embodiment and combine accompanying drawing 1 to accompanying drawing 3 present invention is expanded on further, but it is not limiting as this
Invention.
1. the collection of different brackets Chinese liquor base liquor sample: Jiangsu edge this life limited company taken from by sample.At Chinese liquor
In production process, workshop teams and groups personnel pluck wine by timesharing, segmentation in still-process and sense organ taste's dialogue wine base wine is carried out
Preliminary one-level wine and the division of two grades of wine.
2. the firsts and seconds wine that workshop teams and groups workman is submitted to by specialty Chinese liquor sensory review personnel carries out Accurate Assessment.Sense
Official evaluate personnel according to wine body harmony, fragrance and be as good as miscellaneous taste dialogue wine base wine sample carry out classification deciding grade and level.Final receipts
The collection good wine of one-level 17, a differential wine 9, two grades of good wine 19, two differential wine 15, totally 60 samples.
3. in dialogue wine base wine, ester type compound (ethyl hexanoate, ethyl acetate, ethyl n-butyrate., ethyl lactate) content is carried out
Measure: use Agilent 7890 gas chromatograph that Ester is carried out chemical score mensuration.Use CP-WAX-57CB chromatographic column.
Chromatographic condition be injector temperature be 200 DEG C, detector temperature is 210 DEG C, and column flow rate is 0.8ml/min, and carrier gas is nitrogen
(99.999%), flow velocity is 2.0ml/min, and hydrogen flow rate is 30ml/min, and air velocity is 400ml/min, and make-up gas flow velocity is
30.0ml/min, experiment uses split sampling, and split ratio is 40:1, and sample size is 1 μ l.
4. use Fourier transform infrared spectrometer dialogue wine base wine sample to carry out spectra collection: to use Nicolet is50
Fourier transformation infrared spectrometer (Nicolet, the U.S.) and attenuated total reflectance ATR adnexa carry out spectra collection to wine sample, scanning
Scope is 4000-650cm-1, and scanning times is 16 times, and resolution is 4cm-1.Each sample collecting 3 times, is averaged.Tested
Journey carries out spectra collection with air for background.
5. set up base liquor grade qualitative discrimination model: first the spectral information of different brackets Chinese liquor base liquor sample is led
Component analysis, it is thus achieved that principal component contributor rate score, then using optimal number of principal components as the input of model, sets up base liquor grade
Fisher-DA discrimination model, data process Matlab data processing software completes.
6. set up base liquor ester type compound content quantitative and differentiate model: utilize SiPLS to set up ester type compound content and Fu
In the relational model of leaf transformation infrared spectrum.Then utilize and mean square carry out judgment models with error (RMSECV) and correlation coefficient (R)
Quality, RMSECV is minimum, and during R value maximum, modelling effect is best.During institute's established model RMSECV minimum of the present invention, correlation coefficient divides
Be not ethyl hexanoate be 0.9864, ethyl acetate is 0.9702, and ethyl n-butyrate. is 0.9514, and ethyl lactate is 0.9915.
7. treat deciding grade and level base liquor sample and carry out grade qualitative identification: the spectral information first treating deciding grade and level base liquor sample is led
Component analysis, then utilizes the base liquor grade qualitative discrimination model built to process, draws identification result.Identification result is:
Four grade Chinese liquor base liquor sample standard deviations can distinguish completely, and recognition correct rate reaches 100%.
8. treat deciding grade and level base liquor sample and carry out ester type compound content quantitative discriminating: by the spectrum number of base liquor sample to be defined the level
According to bringing the quantitative identification model of foundation into, Matlab Mathematical treatment software is utilized to complete ester type compound content prediction.Differentiate knot
Fruit is: the result approximation that in base liquor sample to be defined the level, ester type compound content and chromatography record, and shows that the method can be applicable to
Actual production.
9 according to infrared spectrum base liquor grade qualitative discrimination result and main esters detection by quantitative result and corresponding enterprise
Standard, it is achieved the Quick of the final grade of Chinese liquor base liquor.
Claims (7)
1. aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology, it is characterised in that include following step
Rapid:
(1) collect different brackets aromatic Chinese spirit base liquor sample, i.e. by plant personnel in distillation by timesharing, segmentation pluck wine and
Sense organ taste, dialogue wine base wine carries out the division of preliminary wine level；
(2) specialty sensory review personnel according to wine body harmony, fragrance and are as good as miscellaneous taste dialogue wine base wine sample and feel
Official evaluates, classification deciding grade and level；
(3) main ester type compound content in gas chromatograph dialogue wine base wine sample is used to be measured；
(4) Fourier transform infrared spectrometer dialogue wine base wine sample is used to carry out spectra collection；
(5) main ester type compound quantitative identification model in base liquor grade qualitative discrimination based on infrared spectrum and base liquor is set up；
(6) treating deciding grade and level base liquor and gather Fourier transform infrared spectroscopy collection, deciding grade and level base treated by the model utilizing step (5) to set up
Wine carries out Quick deciding grade and level.
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology the most according to claim 1, its
It is characterised by: step (3) uses Agilent 7890 gas chromatograph that ester type compound is carried out chemical score mensuration, chromatographic condition:
CP-WAX-57CB chromatographic column, injector temperature is 200 DEG C, and detector temperature is 210 DEG C, and column flow rate is 0.8ml/min, carrier gas
For nitrogen, flow velocity is 2.0ml/min, and hydrogen flow rate is 30ml/min, and air velocity is 400ml/min, and make-up gas flow velocity is
30.0ml/min, uses split sampling, and split ratio is 40:1, and sample size is 1 μ l.
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology the most according to claim 1, its
It is characterised by: step (4), step (6) spectra collection are to use Nicolet is50 Fourier transformation infrared spectrometer and decay
Total reflection ATR adnexa carries out spectra collection to wine sample, and sweep limits is 4000-650cm-1, and scanning times is 16 times, resolution
For 4cm-1, each sample collecting 3 times, it is averaged, experimentation carries out spectra collection with air for background.
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology the most according to claim 1, its
It is characterised by: the foundation of step (5) base liquor grade qualitative discrimination model is, the first spectral information of dialogue wine base wine sample is carried out
Principal component analysis, it is thus achieved that principal component contributor rate score, then using optimal number of principal components as the input of model, sets up Fisher-
DA discrimination model, data process Matlab data processing software completes；
In step (5) base liquor, the foundation of ester type compound quantitative identification model is, utilize SiPLS set up ester type compound content with
The relational model of Fourier transform infrared spectroscopy.
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology the most according to claim 1, its
Be characterised by: step (6) treat deciding grade and level base liquor carry out Quick deciding grade and level include base liquor grade qualitative identification and base liquor esters
Compound content quantitative differentiates, wherein base liquor grade qualitative identification, is that the spectral information first treating deciding grade and level base liquor sample carries out main one-tenth
Analyze, then utilize the base liquor grade qualitative discrimination model of foundation to process, draw identification result；Base liquor ester type compound
Content quantitative differentiates, is ester type compound quantitative identification mould in the base liquor that the spectroscopic data of base liquor sample to be defined the level is brought into foundation
Type, utilizes Matlab Mathematical treatment software to complete ester type compound content prediction.
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology the most according to claim 5, its
It is characterised by: according to infrared spectrum base liquor grade qualitative identification result and base liquor ester type compound detection by quantitative result and corresponding
Company standard finally determine base liquor grade to be defined the level.
Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology the most according to claim 1, its
It is characterised by: described main ester type compound refers to ethyl hexanoate, ethyl lactate, ethyl acetate and ethyl n-butyrate..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632330.1A CN106226263A (en) | 2016-08-04 | 2016-08-04 | Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632330.1A CN106226263A (en) | 2016-08-04 | 2016-08-04 | Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106226263A true CN106226263A (en) | 2016-12-14 |
Family
ID=57547494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610632330.1A Pending CN106226263A (en) | 2016-08-04 | 2016-08-04 | Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106226263A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107462624A (en) * | 2017-06-30 | 2017-12-12 | 江苏大学 | The rapid assay methods of main ester type compound content in a kind of white wine base liquor |
| CN107796783A (en) * | 2017-10-17 | 2018-03-13 | 天津工业大学 | A kind of quick, the accurate discrimination method of fragrant liquor |
| CN110144280A (en) * | 2019-05-20 | 2019-08-20 | 江苏大学 | A kind of white liquor method and its online simulation based near infrared spectrum on-line checking plucks wine device |
| CN113917061A (en) * | 2021-10-22 | 2022-01-11 | 贵州大学 | Detection and identification method for volatile substances of Maotai-flavor base liquor |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102072887A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Method for analyzing and identifying white spirit by using infrared spectrum |
| CN103353446A (en) * | 2013-07-23 | 2013-10-16 | 安徽古井贡酒股份有限公司 | Method of near-infrared rapid detection of physicochemical indexes in wine |
| CN103439269A (en) * | 2013-09-06 | 2013-12-11 | 安徽古井贡酒股份有限公司 | Method for quickly detecting physicochemical indexes in fermented grains by near infrared |
| CN204128960U (en) * | 2014-08-07 | 2015-01-28 | 中国食品发酵工业研究院 | A kind of drinks quality sense organ classification quick analytic instrument |
| CN104804959A (en) * | 2015-05-04 | 2015-07-29 | 江南大学 | Automatic liquor blending system based on electronic tongue and near infrared spectrum fusion detection |
| CN104949922A (en) * | 2014-03-31 | 2015-09-30 | 徐军 | Method for realizing sensory evaluation to white wine by use of near infrared spectrum |
-
2016
- 2016-08-04 CN CN201610632330.1A patent/CN106226263A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102072887A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Method for analyzing and identifying white spirit by using infrared spectrum |
| CN103353446A (en) * | 2013-07-23 | 2013-10-16 | 安徽古井贡酒股份有限公司 | Method of near-infrared rapid detection of physicochemical indexes in wine |
| CN103439269A (en) * | 2013-09-06 | 2013-12-11 | 安徽古井贡酒股份有限公司 | Method for quickly detecting physicochemical indexes in fermented grains by near infrared |
| CN104949922A (en) * | 2014-03-31 | 2015-09-30 | 徐军 | Method for realizing sensory evaluation to white wine by use of near infrared spectrum |
| CN204128960U (en) * | 2014-08-07 | 2015-01-28 | 中国食品发酵工业研究院 | A kind of drinks quality sense organ classification quick analytic instrument |
| CN104804959A (en) * | 2015-05-04 | 2015-07-29 | 江南大学 | Automatic liquor blending system based on electronic tongue and near infrared spectrum fusion detection |
Non-Patent Citations (7)
| Title |
|---|
| ENRIQUE DURÁN ET AL: "New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process", 《FOOD CHEMISTRY》 * |
| OFÉLIA ANJOS ET AL: "FTIR–ATR spectroscopy applied to quality control of grape-derived spirits", 《FOOD CHEMISTRY》 * |
| 姜安等: "基于SVM的白酒红外光谱分析方法研究", 《计算机与应用化学》 * |
| 张卫卫等: "白酒基酒典型风味物质含量的测定方法与差异性研究", 《食品科学》 * |
| 褚小立等: "《现代过程分析技术交叉学科发展前沿与展望》", 31 July 2016 * |
| 谭超等: "近红外光谱组合区间偏最小二乘法定量白酒中的乙酸乙酯", 《计算机与应用化学》 * |
| 黄亚东等: "《白酒生产技术》", 30 June 2014 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107462624A (en) * | 2017-06-30 | 2017-12-12 | 江苏大学 | The rapid assay methods of main ester type compound content in a kind of white wine base liquor |
| CN107796783A (en) * | 2017-10-17 | 2018-03-13 | 天津工业大学 | A kind of quick, the accurate discrimination method of fragrant liquor |
| CN110144280A (en) * | 2019-05-20 | 2019-08-20 | 江苏大学 | A kind of white liquor method and its online simulation based near infrared spectrum on-line checking plucks wine device |
| CN113917061A (en) * | 2021-10-22 | 2022-01-11 | 贵州大学 | Detection and identification method for volatile substances of Maotai-flavor base liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106501470B (en) | Utilize the method for gustatory system and electronic nose association evaluation mustard thick chilli sauce flavor grade | |
| CN107748146A (en) | A kind of crude oil attribute method for quick predicting based near infrared spectrum detection | |
| Ríos-Reina et al. | Spectralprint techniques for wine and vinegar characterization, authentication and quality control: Advances and projections | |
| CN107219188B (en) | A method of based on the near-infrared spectrum analysis textile cotton content for improving DBN | |
| CN106226263A (en) | Aromatic Chinese spirit base liquor grade Quick method based on infrared spectrum technology | |
| CN103134767B (en) | Method for liquor quality identification through infrared spectrum revision | |
| CN107703097B (en) | Method for constructing model for rapidly predicting crude oil property by using near-infrared spectrometer | |
| CN103645144B (en) | Method for quantitatively analyzing components in white spirit | |
| CN105136736A (en) | Online near infrared sample size determination method | |
| CN108844917A (en) | A kind of Near Infrared Spectroscopy Data Analysis based on significance tests and Partial Least Squares | |
| CN101995389A (en) | Method for fast recognition of crude oil variety through near infrared spectrum | |
| CN111521722A (en) | Method for identifying storage years of fragrant odor type finished product white spirit bottles | |
| CN102841069B (en) | Method for rapidly identifying types of crude oil by using mid-infrared spectrum | |
| CN105823752A (en) | Method for fast identifying variety of edible oil through near-infrared spectroscopy method | |
| CN103712948B (en) | The fast non-destructive detection method of TVB-N content in fresh Carnis caprae seu ovis | |
| CN108072627A (en) | It is a kind of that the method for amino-acid nitrogen and total acid content in soy sauce is quickly detected with middle infrared spectrum | |
| CN111948191B (en) | Multi-light-source Raman spectrum analysis method and application thereof | |
| CN111521577B (en) | Infrared spectrum quantitative analysis method taking carbon dioxide peak area as reference | |
| Lemos et al. | ATR-MIR spectroscopy as a tool to assist ‘Tempranillo’clonal selection process: Geographical origin and year of harvest discrimination and oenological parameters prediction | |
| CN111398208B (en) | Method for rapidly identifying jadeite in traditional process by utilizing near infrared technology | |
| CN116952896A (en) | Near infrared rapid detection method for total nitrogen in saccharified wort of brewery | |
| CN111912823A (en) | Multi-component pesticide residue fluorescence detection analysis method | |
| CN105738313B (en) | A kind of method and application identifying animal blood based on near-infrared spectrum technique | |
| CN114414524A (en) | Method for rapidly detecting properties of aviation kerosene | |
| CN113406037B (en) | Infrared spectrum online rapid identification analysis method based on sequence forward selection |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
|
| RJ01 | Rejection of invention patent application after publication |