拉曼光谱在白酒检测中的应用研究  

Application of Raman Spectroscopy in the Detection of Baijiu

作　　者：肖子涵 王晓丹 邱树毅[1,2] 班世栋 李秀彤[1,2] XIAO Zihan;WANG Xiaodan;QIU Shuyi;BAN Shidong;LI Xiutong(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China;Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,Guiyang Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《食品与发酵科技》2023年第1期140-145,共6页Food and Fermentation Science & Technology

基　　金：贵州省科技计划项目(黔科合成果[2021]一般048);贵州省科技计划项目(黔科合成果[2022]重点002号);贵州省科技计划项目(黔科合支撑[2021]一般279);贵州省科技计划项目(黔科合支撑[2022]215);贵州省科技计划项目(黔科合成果[2020]2Y043)。

摘　　要：白酒质量和安全是生产者和消费者都非常关心的问题。常用的白酒检测技术通常存在操作繁琐、耗时长、损耗样品等不足,拉曼光谱技术因其快速、简单、无损伤检测等优点在酒类工业中的应用受到越来越多的关注。本文总结了拉曼光谱机理与特征,拉曼光谱技术的衍生发展及其在白酒真伪判断、年份鉴定、农残和添加剂检测等应用,以期为促进拉曼光谱技术在白酒品质和质量安全控制中的应用提供参考。The quality and safety of Baijiu are issues of great concern to both producers and consumers.Common detection technologies usually have the disadvantages of tedious operation,long time consuming and sample loss.Raman spectroscopy has attracted more and more attention due to its fast,simple,non-destructive detection and other advantages in the wine industry.This paper summarizes the mechanism and characteristics of Raman spectroscopy,the derivative development of Raman spectroscopy technology and its application in Baijiu authenticity judgment,year identification,pesticide residue and additive detection,so as to provide reference for promoting the application of Raman spectroscopy technology in Baijiu quality and quality safety control.

关 键 词：白酒 检测技术 拉曼光谱 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]