Issue 9
May. 2023
Turn off MathJax
Article Contents
JOURNAL OF MECHANICAL ENGINEERING  > 2023  >  44(9): 271-280.
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
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
shu

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

doi: 10.13386/j.issn1002-0306.2022040146
  • 1.

    Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564501, China

  • 2.

    Tasly Research Academy, Tianjin 300410, China

  • Received Date: 14 Apr 2022
  • Issue Publish Date: 01 May 2023
    Abstract
  • 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.

     

    • FullText(HTML)
  • loading
    • References(32)
  • [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.
    • Relative Articles
    • Supplements(0)
    • Cited By
  • 加载中

Catalog

    Figures(4)  / Tables(8)

    Get Citation
    PDF
    XML

    Article Metrics

    Article views(25) PDF downloads(0) Cited by()
    Proportional views
    Related

    Copyright © 2009《 石油钻探技术 》 All Rights Reserved.

    Address：North-Star Times Tower, No.8 Beichendong Road, Chaoyang District, Beijing, China China Pos：100101

    Tel：010-84988317，84988356，84988357 Fax：021-64253812 Email：syzt@vip.163.com

    Beijing public network security equipment 11010502036328　Beijing ICP backup 17033152

    Supported by: Beijing Renhe Information Technology Co., Ltd.  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return