近红外光谱结合聚类分析对不同风格酱香型白酒的研究  

Classification of Jiangxiang Baijiu of Different Styles/Different Production Batches by Near Infrared Spectroscopy Coupled with Clustering Analysis

作　　者：先春[1] 陈仁远[1] 王俊[1] 何菲 

机构地区：[1]贵州省产品质量监督检验院仁怀分院,贵州仁怀564500 [2]贵州省仁怀酱香白酒科研所,贵州仁怀564500

出　　处：《酿酒科技》2016年第3期49-51,56,共4页Liquor-Making Science & Technology

摘　　要：对酱香型白酒在7000~4000 cm-1范围内的红外光谱对比研究,根据不同风格酒样谱图差异进行分类,以理化指标为响应值,采用聚类分析法对10个不同风格酱香型白酒和5个不同批次酱香型白酒进行研究,结果表明,两种分析方法的结合能有效对酱香型白酒进行分类,为感官品评提供有力的数据支撑。The infrared spectrum of Jiangxiang Baijiu within the range of 7000~4000 cm- 1was studied. Then Jiangxiang Baijiu of different styles were classified according to their difference in infrared spectrum, and clustering analysis was applied with liquor physiochemical indexes as the response value for the classification of Jiangxiang Baijiu of 10 different styles/ 5 different production batches.The results showed that,near infrared spectroscopy coupled with clustering analysis could be used for the classification of Jiangxiang Baijiu effectively and it could provide useful data for liquor sensory evaluation.

关 键 词：酱香型白酒 红外光谱 理化指标 聚类分析 

分 类 号：O657.33[理学—分析化学] TS262.33[理学—化学]