GC-MS指纹图谱结合化学计量学用于黄酒品种判别  

Recognition of Chinese Rice Wine by GC-MS Fingerprint Combined with Chemometrics

作　　者：张雪婧 张长勇 方志娟 张玲 丁洪流 叶湖 ZHANG Xue-jing;ZHANG Chang-yong;FANG Zhi-juan(Suzhou Food Inspection and Testing Center,Suzhou,Jiangsu 215104;Suzhou Product Quality Supervision and Inspection Institute,Suzhou,Jiangsu 215104)

机构地区：[1]苏州市食品检验检测中心,江苏苏州215104 [2]苏州市产品质量监督检验院,江苏苏州215104

出　　处：《安徽农业科学》2022年第10期169-171,176,共4页Journal of Anhui Agricultural Sciences

基　　金：江苏省市场监督管理局科技计划项目(KJ196038)。

摘　　要：选择不同产地具有代表性的黄酒类型,采用气相色谱质谱联用法(GC-MS)分析黄酒中的挥发性成分,分析不同产地、不同酒型之间的差异,构建指纹图谱。通过主成分分析法建立共有模式,共筛选出17个共有峰,利用欧式距离算法进行相似度分析,显示3种不同类型的样品之间具有显著差异。再分别进行多元统计分析,建立样品分类识别模型。最后,通过聚类统计分析、神经网络分析,验证了该模型可以很好地将不同种类、不同产地的黄酒进行区分。The representative rice wine types from different origins were selected, the volatile components in rice wine were analyzed by gas chromatography-mass spectrometry, the differences between different origins and different wine types were analyzed, and the fingerprint was constructed.A common pattern was established by principal component analysis, and a total of 17 common peaks were screened out.Similarity analysis was carried out using the Euclidean distance algorithm, which showed that there were significant differences between the three different types of samples.Then multivariate statistical analysis was carried out to establish sample classification and recognition model.Finally, through HCA-heatmap analysis and self-organizing map clustering, the model was proved to be able to distinguish different types of Chinese rice wine from different origins.

关 键 词：指纹图谱 化学计量学 黄酒 GC-MS 挥发性成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程]