基于指纹图谱和化学计量学的浓香型白酒分类研究

该研究以市售畅销的7个品牌、不同等级的浓香型白酒为研究对象，利用气相色谱-质谱联用（GC-MS）技术建立了浓香型白酒中风味成分的指纹图谱，结合相似度分析、主成分分析（PCA）和判别分析（DA）对不同品牌的浓香型白酒样品进行了有效区分和鉴别。结果表明，不同品牌间样品的相似度存在一定差异；PCA表明前三个主成分累计方差贡献率达到89.71%，能对样品进行聚类和区分；利用判别分析可以将不同产地的酒样区分开，正确率为100%。综上，相同品牌不同等级的白酒具有明显的相关性，不同品牌白酒可以利用指纹图谱结合化学计量学方法进行鉴别和分类，为白酒质量控制及真伪鉴定提供了一种新方法。

Classification of strong-flavor Baijiu based on fingerprint and stoichiometry

In this study, using seven popular brands of strong-flavor Baijiu (Chinese liquor) with different quality levels as the research objects, the fingerprint of strong-flavor Baijiu flavor ingredients was established by GC-MS. Combined with similarity analysis, principal component analysis (PCA) and discriminant analysis (DA), different brands of strong-flavor Baijiu were effectively distinguished and identified. The results showed that there were some differences among different brands in similarity. PCA showed that the cumulative variance contribution rate of the first three principal components reached 89.71%, which could be used to cluster and distinguish the samples. By discriminant analysis, the Baijiu samples from different regions could be distinguished, and the accuracy was 100%. To sum up, different quality levels of Baijiu of the same brand had obvious correlation. Different brands of Baijiu could be identified and classified by fingerprint and stoichiometry. The study provided a new method for Baijiu quality control and authenticity identification.