馥郁香型白酒三维荧光光谱特征分析研究

采用Aqualog荧光光谱仪测定馥郁香型湘泉、酒鬼、内参酒三维荧光光谱，并分析其荧光光谱特征。结果表明，激发波长在200～300 nm范围激发时，湘泉酒有3个荧光峰，分别在λex/λem(224 nm/305 nm)、λex/λem(242 nm/426 nm)和λex/λem(299 nm/408 nm)左右；酒鬼酒有2个荧光峰，分别在λex/λem(224 nm/305 nm)和λex/λem(242 nm/426 nm)左右；内参酒只有一个荧光峰，在λex/λem(227 nm/305 nm)左右。三种酒在激发波长305 nm左右的荧光峰强度逐渐降低。在激发波长300 nm以上激发时均出现了两个荧光峰，分别在λex/λem(359 nm/433 nm)和λex/λem(371 nm/436 nm)左右，是三种酒类的主荧光峰，反映多种微量风味物质与乙醇-水通过氢键形成团簇分子荧光峰特征，两个荧光峰强度随着白酒等级增加呈现逐渐增强的趋势，体现着馥郁香型白酒荧光光谱特征。

Analysis of three dimensional fluorescence spectrum characteristics of Fuyu-flavor Baijiu

The three-dimensional fluorescence spectra of three kinds of Fuyu-flavor Baijiu (Xiangquan, Jiugui and Neican) was determined by Aqualog fluorescence spectrometer, and the fluorescence spectra characteristics were analyzed. The results showed that when the excitation wavelength was in the range of 200-300 nm, Xiangquan Baijiu had three fluorescence peaks, which were about lex/lem (224 nm/305 nm)、 lex/lem (242 nm/426 nm) and lex/lem (299 nm/408 nm), respectively. Jiugui Baijiu had two fluorescence peaks, which were about lex/lem (224 nm/305 nm) and lex/lem (242 nm/426 nm), respectively. Neican Baijiu had only one fluorescence peak of about lex/lem (227 nm/305 nm). The fluorescence intensity at 305 nm decreased gradually from Xiangqun Baijiu to Neican Baijiu. When the excitation wavelength was above 300 nm, two fluorescence peaks lex/lem (359 nm/433 nm) and lex/lem (371 nm/436 nm) appeared in each Baijiu samples, which were the main fluorescence peaks of the three kinds of Baijiu. It reflected the fluorescence peak characteristics of clusters formed by hydrogen bond between various trace flavor substances and ethanol-water in Baijiu. The intensity of the two fluorescence peaks increased gradually with the increase of Baijiu grades, which reflected the spectral characteristics of Fuyu-flavor Baijiu.