运用红外光谱技术鉴别酱香型白酒  

Identification of Maotai-flavor Liquors by FT-IR

作　　者：李长文[1] 魏纪平[1] 孙素琴[2] 徐强 

机构地区：[1]天士力集团食品研究所,天津300402 [2]清华大学分析中心,北京100084 [3]贵州金士酒业有限公司,贵州仁怀564501

出　　处：《酿酒科技》2006年第11期56-58,共3页Liquor-Making Science & Technology

摘　　要：研究了三级红外宏观指纹图谱法鉴别酱香型白酒,获得其指纹特征。运用1D-IR作为一级鉴别,不同酱香型白酒最主要的区别是在1225 cm-1处峰强和峰位的不同;运用二阶导数谱作为二级鉴别,在1200～1800 cm-1范围内,不同酱香型白酒的羧酸酯和羧酸盐的特征吸收峰有明显的不同;运用二维相关红外光谱为三级鉴别,从另一个角度直观表现了不同白酒的差异。结果表明,三级红外宏观指纹图谱法对于白酒的鉴别是一种有效的和快速的方法。The three-step IR macro-fingerprint method was used to identify Maotai-flavor liquors and to obtain their characteristic fingerprints. The comparison of their 1D-IR spectra as the first-step identification suggested that the main difference among Maotai-flavor liquors was the position and the intensity of characteristic peaks at 1225 cm^-1. The comparison of the secondary derivative IR spectra as the second-step identification further proved that the characteristic absorption peaks of ester and carboxylate were different in 1200～1800cm^-1. The comparison of 2D-IR correlation spectra as the third-step identification could directly present liquor difference in other way. Therefore, the three-step IR macro-fingerprint is a rapid and effective method in the identification of Maotai-flavor liquors.

关 键 词：傅立叶变换红外光谱 二维相关红外光谱 鉴别 酱香型白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]