应用电子舌技术测定绍兴黄酒风味成分  

Application of Smartongue in the Determination of Flavoring Components of Shaoxing Yellow Rice Wine

作　　者：周牡艳[1,2] 陈扉然[2] 吴小华 李丹[2] 邓少平[1] 

机构地区：[1]浙江工商大学,浙江杭州310035 [2]绍兴市质量技术监督检测院&国家黄酒产品质量监督检验中心,浙江绍兴312071 [3]嵊州市产品质量监督检验所,浙江嵊州312400

出　　处：《酿酒科技》2013年第3期58-60,共3页Liquor-Making Science & Technology

基　　金：国家高技术研究发展计划(863):食品表征属性与品质识别新技术及设备研究;编号:2011AA1008047

摘　　要：采用自主开发的智舌系统对绍兴黄酒的5项重要理化指标——酒精度、非糖固形物、总糖、总酸和氨基酸态氮进行分析,收集统计数据后利用PLS方法建立模型对未知样品进行预测并与国标检验方法得到的结果进行比较。结果表明,智舌对总酸含量以及一定范围内的酒精度含量预测结果较为准确,而对于非糖固形物、总糖和氨基酸态氮未能实现准确预测。Five important physicochemical indicators of Shaoxing yellow rice wine including alcoholicity, non-sugar solidity, total sugar, total acid and amino acid nitrogen were analyzed with self-developed smartongue system. Through the analysis of the statistical data, a new model had been established with PLS method. This model could be applied to predict the five physicochemical indicators of unknown samples. It was found that compared with the measured results by international methods, the new method could predict accurate results in total acid and alcoholicity within certain range, while failed in the prediction of non-sugar solidity, total sugar and amino acid nitrogen.

关 键 词：智舌 黄酒 风味成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]