红外光谱技术在饮料酒鉴别中的应用进展  

Application of Infrared Spectroscopy Technique to Discrimination of Alcoholic Beverages

作　　者：牛晓颖[1] 应义斌[1] 于海燕[1] 谢丽娟[1] 傅霞萍[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029

出　　处：《光谱学与光谱分析》2008年第4期804-807,共4页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(30671197);教育部"新世纪优秀人才支持计划"基金项目(NCET-04-0524)资助

摘　　要：红外光谱作为鉴别技术被广泛地用于各种饮料的品质检测和定性鉴别中。文章对比了各种用于饮料酒鉴别的技术的优缺点,介绍了红外光谱技术鉴别饮料酒的技术流程,以及红外光谱技术在葡萄酒、啤酒、威士忌、白兰地、日本清酒、中国黄酒等饮料酒的产地、酒龄以及分级等方面的国内外研究现状,分析了红外光谱技术应用于饮料酒鉴别的种种优势和需要解决的问题,并展望了其在我国饮料酒鉴别中的应用前景。Infrared spectroscopy technique is a rapid for the discrimination of food samples, and is widely used to detect and discriminate various beverages. This paper presents the advantages and disadvantages of techniques that have been used to discriminate alcoholic beverages, and the discriminating procedure with infrared spectroscopy technique. Applications of infrared spectroscopy technique to wine, whiskey, Japanese sake and Chinese rice wine etc. is presented too. Finally, problems in applications are analyzed, and the application of infrared spectroscopy technique to the discrimination of our traditional alcoholic beverages is prospected.

关 键 词：红外光谱 饮料酒 鉴别 

分 类 号：S123[农业科学—农业基础科学]