指纹图谱结合化学模式识别评价特定品牌酱香型白酒品质独特性与批次稳定性研究

为建立一种特定品牌酱香型白酒品质独特性及批次稳定性的评价方法。采用气相色谱-质谱联用结合“中药色谱指纹图谱评价系统”,构建特定品牌酱香型白酒指纹图谱,结合相似度与化学模式识别分析(层次聚类、主成分分析)实现对特定品牌酱香型白酒品质独特性与批次稳定性的综合评价。结果表明:以指纹图谱相似度大于0.99作为特定品牌酱香型白酒品质独特性及批次稳定性的评价标准,可将特定品牌酱香型白酒与其他不同品牌酱香型白酒有效区分;化学模式识别均显示特定品牌酱香型白酒与其他不同品牌酱香型白酒明显分类;可见指纹图谱结合化学模式识别可有效评价特定品牌酱香型白酒的批次稳定性及品质独特性。主成分分析发现特定品牌酱香型白酒与其他品牌酱香型白酒差异物质为17种,包括己酸、己酸乙酯、正己醇、乙酸、苯乙酸乙酯、2-羟基丙酸乙酯、十六烷酸乙酯、丁酸、3-甲基丁醇、2-甲基丙醇、乙酸正丙酯、正丙醇、2-丁醇,2-甲基丙酸乙酯、3-甲基丁酸乙酯、丙酸乙酯、正丁醇,是特定品牌酱香型白酒品质独特性的内在体现。本研究为特定品牌酱香型白酒的质量控制提供了一定的理论依据和技术支撑。

Evaluation of Quality Uniqueness and Batch Stability of Maotai-flavor Baijiu of Specific Brand by Fingerprint and Chemical Pattern Recognition

This study aimed to establish an evaluation method for quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brand. In this study, Gas chromatography-mass spectrometry (GC-MS) and similarity evaluation system for chromatographic fingerprints of TCM were used to establish a fingerprint of Maotai-flavor Baijiu of specific brand. As well as, comprehensive evaluation quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brand was conducted based on similarity evaluation and chemical pattern recognition (hierarchical clustering and principal component analysis). The results showed that evaluation standard for quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brand was fingerprint similarity greater than 0.99, which could effectively distinguish Maotai-flavor Baijiu of specific brand from other brands. The results of chemical pattern recognition showed that Maotai-flavor Baijiu of specific brand and other brands of Maotai-flavor Baijiu were obviously classified. Thus, the quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brands could be effectively evaluated by the fingerprint similarity and chemical pattern recognition. 17 substances were found by principal component analysis, which caused the difference between Maotai-flavor Baijiu of specific brand and other brands. Hexanoic acid, hexanoic acid, ethyl ester, 1-hexanol, acetic acid, benzeneacetic acid, ethyl ester, propanoic acid, 2-hydroxy-, ethyl ester, hexadecanoic acid, ethyl ester, butanoic acid, 1-butanol, 3-methyl-, 1-propanol, 2-methyl-, n-propyl acetate, 1-propanol, 2-butanol , propanoic acid, 2-methyl-, ethyl ester, butanoic acid, 3-methyl-, ethyl ester, propanoic acid, ethyl ester, 1-butanol were included. These substances were the inherent embodiment of Maotai-flavor Baijiu of specific brand uniqueness. This study provides theoretical basis and technical support for the quality control of Maotai-flavor Baijiu of specific brand.