Citation: | HUANG Qingxia, FU Guoyong, CHEN Liping. Detection of Acid Ester Content in Baijiu (Chinese Liquor) Based on Near Infrared Spectroscopy[J]. Science and Technology of Food Industry, 2022, 43(5): 310−314. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070116. |
[1] |
陈育新, 韩珍, 郭庆东. 中国白酒中呈香呈味物质研究进展[J]. 食品研究与开发,2015,36(2):140−142. [CHEN Y X, HAN Z, GUO Q D. Prograss of research on the aroma and flavor-producing substances in liquor[J]. Food Research and Develoment,2015,36(2):140−142. doi: 10.3969/j.issn.1005-6521.2015.02.036
|
[2] |
郑福平, 马雅杰, 侯敏, 等. 世界6大蒸馏酒香气成分研究概括与前景展望[J]. 食品科学技术学报,2017,35(2):1−12. [ZHENG F P, MA Y J, HOU M, et al. Prograss and prospect in aroma components in top six distilled spirits[J]. Journal of Food Science and Technology,2017,35(2):1−12. doi: 10.3969/j.issn.2095-6002.2017.02.001
|
[3] |
国家市场监督管理总局, 国家标准化管理委员会. GB/T 10781.1-2021白酒质量要求第1部分: 浓香型白酒[S]. 北京: 中国标准出版社, 2021.
State Administration for Market Regulation, Standardization Administration. GB/T 10781.1-2021 Quality requirements for Baijiu-Part 1: Nongxiangxing Baijiu[S]. Beijing: Standards Press of China, 2021.
|
[4] |
CHENG P, FAN W, XU Y. Deternination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemoetric technique[J]. Food Control,2014,35(1):153−158. doi: 10.1016/j.foodcont.2013.07.003
|
[5] |
CHENG P, FAN W, XU Y. Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis[J]. Food Research International,2013,54(2):1753−1760. doi: 10.1016/j.foodres.2013.09.002
|
[6] |
田育红, 王凤仙, 吴青. 基于近红外光谱分析技术快速检测白酒中的关键指标[J]. 酿酒,2019,46(5):93−96. [TIAN Y H, WANG F X, WU Q. Rapid detection of key indicators in liquor based on near infrared spectroscopy[J]. Liquor Making,2019,46(5):93−96. doi: 10.3969/j.issn.1002-8110.2019.05.025
|
[7] |
陈乃鹏. 傅立叶变换近红外光谱对酒的鉴定综述[J]. 当代化工研究,2019(6):22−24. [CHEN N P. Review on identification of wine by fourier transform infrared spectroscopy[J]. Modern Chemical Research,2019(6):22−24. doi: 10.3969/j.issn.1672-8114.2019.01.014
|
[8] |
王海英, 杨玉珍, 任国军, 等. 利用近红外技术对河套原酒入库指标的检测研究[J]. 酿酒科技,2017(1):37−41. [WANG H Y, YANG Y Z, REN G J, et al. Rapid detection of warehousing indexes of Hetao base liquor by using near infrared technology[J]. Liquor-Making Science & Technology,2017(1):37−41.
|
[9] |
陈霏, 庹先国, 曾祥林, 等. 近红外检测技术在白酒生产中的应用研究进展[J]. 食品科技,2021,46(1):280−284. [CHEN F, TUO X G, ZENG X L, et al. Research progress of near infrared detection technology in liquor production[J]. Food Science and Technology,2021,46(1):280−284.
|
[10] |
MABOOD F, JABEEN F, HUSSAIN J, et al. FT-NIRS coupled with chemometric methods as a rapid alternative tool for the detection & quantification of cow milk adulteration in camel milk sammples[J]. Vibrational Spectroscopy,2017(7):245−250.
|
[11] |
YU H Y, NIU X Y, LIN H J, et al. A feasibility study on on-line determinnation of rice wine composition by Vis-NIR spectroscopy and least-squares support vector machines[J]. Food Chemistry,2009,113(1):291−296. doi: 10.1016/j.foodchem.2008.06.083
|
[12] |
YAO J, YANG Q, SUN C Y, et al. Qualitative analysis of methanol in the forged wine using spectrophotometer[J]. Chinese Journal of Spectroscopy Labortory,2000,17(1):35−37.
|
[13] |
郭玉姗, 刘建学, 李璇, 等. 基于近红外光谱技术的白酒基酒中乳酸的快速检测[J]. 食品工业科技,2018,39(20):212−216. [GUO Y S, LIU J X, LI X, et al. Rapid determination of lactic acid in base liquor based on near infrared spectroscopy[J]. Science and Technology of Food Industry,2018,39(20):212−216.
|
[14] |
杨增玲, 黄圆萍, 沈光辉, 等. 基于在线近红外光谱的堆肥全过程关键参数快速检测[J]. 农业机械学报,2019,50(5):356−361,384. [YANG Z L, HUANG Y P, SHEN G H, et al. Rapid detection of key parameters of conposting process based on online near-infrared spectroscopy[J]. Trans Chin Soc Agric Mach,2019,50(5):356−361,384. doi: 10.6041/j.issn.1000-1298.2019.05.040
|
[15] |
邓波, 沈才洪, 丁海龙, 等. 红外光谱分析技术在白酒行业中的应用进展[J]. 中国酿造,2020,39(9):13−17. [DENG B, SHEN C H, DING H L, et al. Advances in the application of infrared spectroscopy in the Chinese Baijiu industry[J]. China Brewing,2020,39(9):13−17. doi: 10.11882/j.issn.0254-5071.2020.09.003
|
[16] |
DIRK W. Rapid quality control of spirit drinks and beer using multivariate data analysis of Fourier transform infrared spectra[J]. Food Chem,2007,101(2):825−832. doi: 10.1016/j.foodchem.2005.12.032
|
[17] |
UMESH R, KRISHNA P, MIGUEL P. Determination of organic acids in wine and spirit drinks by Fourier transform infrared (FT-IR) spectroscopy[J]. J Food Sei Technol Nepal,2012,7:36−43.
|
[18] |
谭超, 吴同, 李惟一, 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[J]. 计算机与应用化学,2014,31(4):540−512. [TAN C, WU T, LI W Y, et al. Quantitative analysis of ethyl acetate in Baijiu by near infrared spectroscopy combined with partial least squares[J]. Computers and Applied Chemistry,2014,31(4):540−512.
|
[19] |
刘建学, 杨国迪, 韩四海, 等. 白酒基酒中典型醇的近红外预测模型构建[J]. 食品科学,2018,39(2):281−286. [LIU J X, YANG G D, HAN S H, et al. Prediction model for typical alcohols in base liquor based on near infrared spectroscopy[J]. Food Science,2018,39(2):281−286. doi: 10.7506/spkx1002-6630-201802044
|
[20] |
刘建学, 张卫卫, 韩四海, 等. 白酒基酒中己酸/乙酸的近红外快速检测[J]. 食品科学,2016,37(4):181−185. [LIU J X, ZHANG W W, HAN S H, et al. Rapid detection of caproic acid and acetic acid in liquor base based on Fourier transform near-infrared spectroscopy[J]. Food Science,2016,37(4):181−185. doi: 10.7506/spkx1002-6630-201604032
|
[21] |
彭帮柱, 龙明华, 岳田利, 等. 傅里叶变换近红外光谱法检测白酒总酸和总酯[J]. 农业工程学报,2006,22(12):216−219. [PENG B Z, LONG M H, YUE T L, et al. Determinstion of TA and TE concentration in liquor based an Fourier transform near-infrared spectroscopy[J]. Transactions of the CSAE,2006,22(12):216−219. doi: 10.3321/j.issn:1002-6819.2006.12.045
|
[22] |
中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T601-2016化学试剂标准滴定溶液的制备[S]. 北京: 中国标准出版社, 2016.
General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, Standardization Administration of the People’s Republic of China. GB/T601-2016 Chemical reagent: Preparations of reference titration solutions[S]. Beijing: Standards Press of China, 2016.
|
[23] |
中华人民共和国国家质量监督检验检疫总局. GB/T603-2002化学试剂试验方法中所用制剂及制品的制备[S]. 北京: 中国标准出版社, 2002.
General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China. GB/T603-2002 Chemical reagent: Preparations of reagent solutions for use in test methods[S]. Beijing: Standards Press of China, 2002.
|
[24] |
董新罗, 刘建学, 韩四海, 等. 白酒基酒中酮类物质的近红外光谱检测方法[J]. 分析测试学报,2020,39(11):1427−1432. [DONG X L, LIU J X, HAN S H, et al. Rapid detection of ketones in base liquor by near infrared spectroscopy[J]. Journal of Instrmental Analysis,2020,39(11):1427−1432. doi: 10.3969/j.issn.1004-4957.2020.11.018
|
[25] |
HAITAO S, YAOGENG L, LUCIANA L P, et al. Evaluation of near-infrafed (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy techniques combined with chemometrics for the determination of crude protein and intestinal protein digestibility of wheat[J]. Food Chem,2019,272(9):507−513.
|
[26] |
GORDON R, CHAPMAN J, POWER A, et al. Unfrazzled by fizziness: Identification of beers using attenuated total reflectance mid-infrared spectroscopy and multivariate analysis[J]. Food Anal Method,2018,11(9):2360−2367. doi: 10.1007/s12161-018-1225-y
|
[27] |
SUN Z, LI C, LI L, et al. Study on feasibility of determination of glucosamine content of fermentation process using a micro NIR spectrometer[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2018(8):153−160.
|
[28] |
宗绪岩, 李骥, 邹永芳, 等. 基于化学计量学的近红外光谱法检测白酒中酯含量研究[J]. 农产品加工,2019,2(2):53−55,59. [ZONG X Y, LI J, ZOU Y F, et al. Determination of ester contents in Baijiu by near infrared spectroscopy based on chemometrics[J]. Farm Products Processing,2019,2(2):53−55,59.
|
[29] |
陆婉珍. 现代近红外光谱分析技术(第二版)[M]. 北京: 中国石化出版社, 2007.
LU W Z. Modern near infrared spectroscopy analytical technology (Second edition)[M]. Baijing: China Petrochemical Press, 2007.
|
[30] |
李霞. 基于近红外光谱技术的赤霞珠干红葡萄酒品质指标检测方法研究[D]. 杨凌: 西北农林科技大学, 2018.
LI X. Rapid detection of wuslity index in cabernet sauvignon red wine based on near-infrared spectroscopy[D]. Yangling: Northwest A & F University, 2018.
|
1. |
田金钞,刘莹,臧梁,王月月,尚珊,祁立波. 不同解冻方式对水产品品质影响研究进展. 食品研究与开发. 2023(12): 204-210 .
![]() | |
2. |
杨裕如,潘德胤,马金明,姜晓娟,陈洪生,刁静静. 超声处理修饰羊肌肉蛋白结构改善嫩度的研究. 食品工业科技. 2023(21): 45-53 .
![]() | |
3. |
张茸茸,刘佳丽,李亦凡,张月美,曹锦轩. 超声技术对肌原纤维蛋白结构的影响及其在肌肉食品中的应用现状. 食品安全质量检测学报. 2023(21): 10-19 .
![]() | |
4. |
孙俪娜,祁岩龙,刘峰娟,徐艳文,于洋,张忆洁. 不同解冻方式对速冻洋芋鱼鱼质构特性的影响. 农产品加工. 2022(14): 10-13 .
![]() | |
5. |
邱泽慧,郑尧,王锡昌. 解冻方式对养殖暗纹东方鲀持水性及质构特性的影响. 食品科学. 2022(17): 56-63 .
![]() | |
6. |
江文婷,陈旭,蔡茜茜,杨傅佳,黄丹,黄建联,汪少芸. 基于分子对接技术研究鱼源抗冻多肽与鱼肌球蛋白的相互作用. 食品工业科技. 2022(20): 29-38 .
![]() | |
7. |
田方,顾笑寒,孙志栋,何龙,蔡路昀. 新型解冻技术及其对鱼肉品质影响的研究进展. 食品安全质量检测学报. 2022(21): 7049-7056 .
![]() | |
8. |
金子纯,赵育茗,张明成,郭芮,刘登勇. 肉类解冻工艺研究进展. 肉类研究. 2022(12): 57-66 .
![]() | |
9. |
韩敏义,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲. 磁性纳米粒子辅助加热技术在鱼类解冻中的应用. 食品与生物技术学报. 2021(10): 1-6 .
![]() |