近红外光谱结合气相色谱对浓香型白酒基酒定性鉴别分析

以52个来自四川不同产区浓香型基酒为研究对象，采用光栅型近红外光谱仪采集样品近红外光谱，结合气相色谱-火焰离子化检测器（GC-FID）对酒样中挥发性组分进行检测。利用红外光谱分析软件-Bruker OPUS建立近红外光谱合格性测试模型，并对样品挥发性风味成分进行层次聚类分析（HCA）及主成分分析（PCA）。结果表明，样品中共检测出挥发性物质31种，包括醇类9种、醛类3种、酸类8种和酯类11种。HCA和PCA结果显示，对46个建模酒样分类结果一致，对验证样鉴别效果好且可与近红外合格性测试模型相互验证，说明该鉴别模型准确有效。酯类、酸类和醇类物质是造成样品近红外光谱差异性的重要原因，这一结论可为近红外光谱实现浓香型基酒快速分类鉴别提供科学依据。

Qualitative identification analysis of strong-flavor Baijiu base liquor by near-infrared spectroscopy combined with gas chromatography

Using 52 strong-flavor (Nongxiangxing) base liquors from different production areas in Sichuan as research objects, the near-infrared spectrometer of the samples was collected by grating near-infrared spectroscopy, and the volatile components in the Baijiu samples were detected by GC-FID. Near-infrared spectrum qualification test model was established with Bruker OPUS, an infrared spectrum analysis software, volatile components of samples were performed by hierarchy clustering analysis (HCA) and principal component analysis (PCA). The results showed that a total of 31 kinds of volatile flavor components were detected in the samples, including 9 alcohols, 3 aldehydes, 8 acids and 11 esters. The HCA and PCA results showed that the classification results of 46 modeled Baijiu samples were consistent, and the identification effect of validated samples was good, and could be mutually verified with the near infrared qualification test model, indicating that the identification model was accurate and effective. Esters, acids and alcohols were important reasons for the difference in near infrared spectra of samples, which could provide scientific basis for rapid classification and identification of strong-flavor base liquor with near-infrared spectrum.