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| 荧光素对中国典型香型白酒的荧光鉴别 | |
| 引用本文： | 霍丹群,张苗苗,秦辉,尹猛猛,董家乐,张良,沈才洪,张宿义,卢中明.荧光素对中国典型香型白酒的荧光鉴别[J].食品工业科技,2011(10):117-120. |
| 作者姓名： | 霍丹群 张苗苗 秦辉 尹猛猛 董家乐 张良 沈才洪 张宿义 卢中明 |
| 作者单位： | 1. 重庆大学生物工程学院,重庆,400044 2. 泸州老窖股份有限公司,四川泸州646000／酿酒生物技术及应用四川省重点实验室,四川泸州646000 3. 重庆大学生物工程学院,重庆400044／泸州老窖股份有限公司,四川泸州646000 |
| 基金项目： | 中央高校基本科研业务费(CDJXS102300); 重庆市科委攻关项目(2008AC7037); 重庆大学研究生创新团队(200909B1008); 泸州老窖股份有限公司合作研究基金项目(0221002605033); 酿酒生物技术及应用四川省重点实验室 |
| 摘 要： | 采用荧光光谱技术与模式识别分析法建立一种快速区分白酒香型的新技术。在495nm可见光激发下分别测定6种香型白酒、荧光素及这两种物质作用后200～800nm之间的荧光光谱．探讨了荧光素与白酒的作用机理。结合模式识别法对310～380nm和504～530nm两个波段对应的荧光强度值进行分层聚类分析（Hierarchieal Cluster Analysis．HCA）和线性判别分析（LinearDiscriminantAnalysis，LDA），对荧光素区分不同香型白酒的效果进行验证。结果表明，HCA分析能完全区分6种香型白酒，LDA分析对所有样本均得到正确的判别．正确率为100％。因此，这种基于荧光素的荧光光谱法简单、有效，可用于不同香型白酒的快速区分。 |
| 关 键 词： | 荧光光谱 白酒香型 荧光素 分层聚类分析 线性判别分析 |
Fluorescent recognition of typical flavors of Chinese liquors based on fluorescein |
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| HUO Dan-qun,ZHANG Miao-miao,QIN Hui,YIN Meng-meng,DONG Jia-le,ZHANG Liang,SHEN Cai-hong,ZHANG Su-yi,LU Zhong-ming.Fluorescent recognition of typical flavors of Chinese liquors based on fluorescein[J].Science and Technology of Food Industry,2011(10):117-120. | |
| Authors: | HUO Dan-qun ZHANG Miao-miao QIN Hui YIN Meng-meng DONG Jia-le ZHANG Liang SHEN Cai-hong ZHANG Su-yi LU Zhong-ming |
| Affiliation: | HUO Dan-qun1,ZHANG Miao-miao1,QIN Hui1,YIN Meng-meng1,DONG Jia-le1,ZHANG Liang2,3,SHEN Cai-hong2,ZHANG Su-yi1,2,LU Zhong-ming1,2(1. Bioengineering College of Chongqing University,Chongqing 400044,China,2. Luzhoulaojiao Group Co.Ltd.,Luzhou 646000,3. Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province,China) |
| Abstract: | The fluorescent spectrometry based on fluorescein combined with pattern recognition analysis was used for fast flavors discrimination in Chinese liquors. The fluorescence spectra between 200nm to 800nm of six different flavors Chinese liquors were scanned with the visible light excited at 495nm;also,the fluorescence spectra of fluorescein and the fluorescence spectra of the six different flavors liquors reacted with fluorescein were detected in the same condition. The reacted mechanism for fluorescein and l... |
| Keywords: | fluorescence spectrum flavors of Chinese liquors fluorescein hierarchical cluster analysis linear discriminant analysis |
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