红外光谱技术对浓香型和清香型白酒的品质分析  

Quality analysis of Luzhou-flavor liquor and Fen-flavor liquor with IR spectroscopy

作　　者：吕海棠[1] 任彦蓉[1] 李春花[1] 

机构地区：[1]青海大学化工学院,青海西宁810001

出　　处：《中国酿造》2010年第10期175-177,共3页China Brewing

摘　　要：采用红外光谱法对清香型和浓香型2种类型的白酒品质进行分析。结果显示,不同种类白酒的干燥物具有明显的指纹特征,浓香型和清香型白酒的谱图有明显的差异,浓香型白酒的酯类含量高,清香型白酒的羧酸盐含量高。该法可直观的评价白酒产品的品质与真伪。Quality of Luzhou-flavor liquor and Fen-flavor liquor was analyzed by IR spectroscopy. The findings indicated that freeze-dried samples of liquor had evident fingerprint and IR spectra of Luzhou-flavor liquor and Fen-flavor liquor were significantly different. High contents of ester and high contents of carboxylate were occurred in Luzhou-flavor liquor and Fen-flavor liquor, respectively. IR spectroscopy is a direct method for analysis and evaluation the quality of liqour.

关 键 词：红外光谱法 白酒 酯类 羧酸盐 

分 类 号：O657.33[理学—分析化学]