Citation: | WANG Li, LU Jun, TANG Ping, et al. Evaluation of Quality Uniqueness and Batch Stability of Maotai-flavor Baijiu of Specific Brand by Fingerprint and Chemical Pattern Recognition[J]. Science and Technology of Food Industry, 2023, 44(9): 271−280. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040146 |
[1] |
汪家胜, 张温情, 司冠儒, 等. 应用ICP-MS技术检测白酒容器中重金属元素迁移量的方法研究[J]. 酿酒科技,2020(5):91−94. [WANG J S, ZHANG W Q, SI G R, et al. Determination of heavy metal migration in Baijiu containers by ICP-MS[J]. Liquor-Making Science & Technology,2020(5):91−94.
|
[2] |
黄箭, 薛润萍, 魏金萍, 等. 直接进样气相色谱-串联质谱法快速测定白酒中的有机氯农残[J]. 中国酿造,2021,40(10):180−184. [HUANG J, XUE R P, WEI J P, et al. Rapid determination of organochlorine pesticide residues in Baijiu by GC-MS with direct injection[J]. China Brewing,2021,40(10):180−184.
|
[3] |
黄河, 黄婷, 王媚, 等. 白酒中邻苯二甲酸酯塑化剂问题研究进展[J]. 酿酒科技,2022(1):97−103. [HUANG H, HUANG T, WANG M, et al. Research progress in phthalic acid esters in Baijiu[J]. Liquor-Making Science & Technology,2022(1):97−103.
|
[4] |
刘晓青, 张洪, 申剑, 等. 白酒酒醅中真菌毒素的检测[J]. 中国酿造,2021,40(9):180−185. [LIU X Q, ZHANG H, SHEN J, et al. Detection of mycotoxins in fermented grains of Baijiu[J]. China Brewing,2021,40(9):180−185.
|
[5] |
张灿. 中国白酒中异嗅物质研究[D]. 无锡: 江南大学, 2013.
ZHANG C. Investigation of off-flavor compounds in Chinese liquor[D]. Wuxi: Jiangnan University, 2013.
|
[6] |
杨亮, 张春林, 吴德光, 等. 酱香型白酒缺陷酒中异嗅物质研究进展[J]. 食品工业科技,2019,40(19):333−344. [YANG L, ZHANG C L, WU D G, et al. Research process on off-odor compounds in quality defective liquor of Maotai-flavor liquor[J]. Science and Technology of Food Industry,2019,40(19):333−344.
|
[7] |
李泽霞, 姜东明, 单凌晓. GC-O-MS 对白酒中的糠味物质的研究[J]. 酿酒,2020,47(1):44−50. [LI Z X, JIANG D M, SHAN L X. Research on rice husk-like odor in Baijiu by GC-O-MS[J]. Liquor Making,2020,47(1):44−50.
|
[8] |
JIA W, LI Y L, DU A. Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS[J]. Food Chemistry,2017,315(15):126−305.
|
[9] |
LI Y C, FAN S X, LI A J, et al. Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis[J]. Food Chemistry,2021,360:129−137.
|
[10] |
GU J, CHEN G Q, ZHANG X H, et al. Classification and year prediction of Chinese liquors based on wavelet decomposition and factor analysis[J]. Spectroscopy and Spectal Analysis,2018,38(8):2511−2515.
|
[11] |
HE X, HUANG Y M, ELZBETA G H, et al. Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment[J]. Food Chemistry,2021,337:128002. doi: 10.1016/j.foodchem.2020.128002
|
[12] |
孙中懿. 基于Android平台的酒类真伪检测系统研究[D]. 哈尔滨: 哈尔滨工业大学, 2020.
SUN Z Y. Research on liquor anthenticity identification system based on android plantform[D]. Harbin: Harbin Institute of Technology, 2020.
|
[13] |
ZHANG Z Y, SHA M, WANG Y H, et al. Chemical perturbation two-dimensional correlation ultraviolet visible spectroscopy for quality control of Chinese liquor[J]. Journal of the American Society of Brewing Chemists,2018,76(2):141−146. doi: 10.1080/03610470.2017.1406257
|
[14] |
张雪瓶, 罗艳平, 陈波, 等. 不同高粱品种对浓香型白酒生产的影响研究[J]. 酿酒科技,2022(4):43−47. [ZHANG X P, LUO Y P, CHEN B, et al. Influence of sorghum of different varieties on the production of Nongxiang Baijiu[J]. Liquor-Making Science & Technology,2022(4):43−47.
|
[15] |
赵小敏, 章洁琼, 胡朝凤, 等. 遵义8个酒用高粱品种的产量及酿酒品质[J]. 贵州农业科学,2022,50(5):120−125. [ZHAO X M, ZHANG J Q, HU C F, et al. Yield and brewing quality of 8 sorghum varieties for liquor[J]. Guizhou Agricultural Sciences,2022,50(5):120−125.
|
[16] |
钟其顶. 传统白酒中添加外源风味物质的鉴别技术[R]. 北京: 中国食品发酵工业研究院, 2015-12-21.
ZHONG Q D. Identification of exogenous flavoring substances in traditional Baijiu[R]. Beijing: China National Institute of Food and Fermentation Industries, 2015-12-21.
|
[17] |
宋全厚. 传统白酒中添加外源食用酒精的鉴别技术研究[R]. 北京:中国食品发酵工业研究院, 2014-12-12.
SONG Q H. Identification of exogenous edible alcohol in traditional Baijiu[R]. Beijing: China National Institute of Food and Fermentation Industries, 2014-12-12.
|
[18] |
李茜云, 郭明, 董颖娜, 等. 典型品牌料酒风味物质的气相色谱/质谱指纹图谱构建及主成分分析和聚类分析[J]. 分析科学学报,2019,35(2):175−181. [LI X Y, GUO M, DONG Y N, et al. GC/MS Fingerprint analysis of flavor substances and its principle component analysis and cluster analysis with typical brand cooking wine[J]. Journal of Analytical Science,2019,35(2):175−181. doi: 10.2116/analsci.18P314
|
[19] |
马龙利, 张情亚, 余德顺, 等. HS-SPME结合GC-MS法建立金沙窖酒指纹图谱[J]. 中国酿造,2016,35(7):50−54. [MA L L, ZHANG Q Y, YU D S, et al. Establishment of fingerprint of Jinsha Baijiu by HS-SPME combined with GC-MS[J]. China Brewing,2016,35(7):50−54.
|
[20] |
先春, 陈仁远, 陈梦元, 等. 不同工艺和风格酱香型白酒香气成分GC指纹图谱的研究[J]. 中国酿造,2022,41(2):222−227. [XIAN C, CHEN R Y, CHEN M Y, et al. GC fingerprint of aroma components in sauce-flavor Baijiu with different technology and styles[J]. China Brewing,2022,41(2):222−227.
|
[21] |
孙其然, 向平, 沈保华, 等. 气相色谱-质谱指纹图谱在鉴别贵州茅台酒中的应用[J]. 色谱,2010,28(9):833−839. [SUN Q R, XIANG P, SHEN B H, et al. Identificaton of Kweichow Moutai liquor by gas chromatography mass spectrometry fingerprint[J]. Chinese Journal Chromatography,2010,28(9):833−839.
|
[22] |
尹燕, 王淼, 阳志强, 等. 化学模式识别在中药炮制中的应用[J]. 中草药,2021,52(17):5369−5377. [YIN Y, WANG M, YANG Z Q, et al. Application of chemical pattern recognition in processing of Chinese materia medica[J]. Chinese Traditional and Herbal Drugs,2021,52(17):5369−5377.
|
[23] |
孙国祥, 闫波, 侯志飞, 等. 中药色谱指纹图谱评价方法研究进展[J]. 中南药学,2015,13(7):673−681. [SUN G X, YAN B, HOU Z F, et al. Advances in evaluating chromatographic fingerprints of traditional Chinese medicine[J]. Central South Pharmacy,2015,13(7):673−681.
|
[24] |
刘江, 陈兴福, 邹元锋. 基于中药指纹图谱多维信息的化学模式识别研究进展[J]. 中国中药杂志,2012,37(8):1081−1088. [LIU J, CHEN X F, ZOU Y F. Progress on chemical pattern recognition in traditional Chinese medicines by multidimensional information of metabolic fingerprinting analysis[J]. China Journal of Chinese Materia Medica,2012,37(8):1081−1088.
|
[25] |
胡雪, 李锦松, 唐永清, 等. 基于GC-MS结合化学计量学的浓香型白酒分类方法[J]. 食品与发酵工业,2021,47(8):212−217. [HU X, LI J S, TANG Y Q, et al. Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method[J]. Food and Fermentation Industries,2021,47(8):212−217.
|
[26] |
赵丽丽, 程菁菁, 王赵改, 等. 基于GC-MS指纹图谱及化学模式识别分析河南不同产地香椿挥发性成分[J]. 食品科学,2021,42(20):173−179. [ZHAO L L, CHENG J J, WANG Z G, et al. Analysis of volatile components of Toona sinensis from different growing areas in Henan Province by gas chromatography-mass spectrometry fingerprinting and chemical pattern recognition[J]. Food Science,2021,42(20):173−179.
|
[27] |
唐平, 卢君, 毕荣宇, 等. 赤水河流域不同地区酱香型白酒风味化合物分析[J]. 食品科学,2021,42(6):274−281. [TANG P, LU J, BI R Y, et al. Analysis of flavor compounds of Maotai-flavor Baijiu in different regions of Chishui-river basin[J]. Food Science,2021,42(6):274−281.
|
[28] |
漆小泉, 王玉兰, 陈晓亚. 植物代谢组学方法与应用[M]. 北京: 北京化学工业出版社, 2011.
QI X Q, WANG Y L, CHEN X Y. Plant metabolomics methods and applications[M]. Beijing: Beijing Chemical Industry Press, 2011.
|
[29] |
GAO W J, FAN W L, XU Y. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography−olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2014,62(25):5796−5804. doi: 10.1021/jf501214c
|
[30] |
ZHU J C, NIU Y W, XIAO Z B. Characterization of important sulfur and nitrogen compounds in Lang Baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value[J]. Food Research International,2020,131:109001. doi: 10.1016/j.foodres.2020.109001
|
[31] |
NIU Y W, ZHU Q, XIAO Z B. Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value[J]. Food Research International,2006,131:108986.
|
[32] |
马宇. 基于风味组学策略研究酱香型白酒关键成分及其呈香呈味特性[D]. 贵阳: 贵州大学, 2019.
MA Y. Study on Maotai-flavor Baijiu based on the strategy of flavor omics key ingredients and their characteristics of aroma and taste[D]. Guiyang: Guizhou University, 2019.
|