不同工艺酱香型白酒红外光谱性质差异及判别  

Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes

作　　者：吴德光 张文娟 卢君 王凡 冯海燕 夏亚 唐平 李长文 WU Deguang;ZHANG Wenjuan;LU Jun;WANG Fan;FENG Haiyan;XIA Ya;TANG Ping;LI Changwen(Department of Brewing Engineering,Moutai Institute,Zunyi 564500,China;Guizhou Guotai Distillery Co.,Ltd.,Zunyi 564501,China;Guizhou Guotai Distillery Group Institute,Tianjin 300410,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564500 [2]贵州国台酒业集团股份有限公司,贵州遵义564501 [3]贵州国台酒业集团研究院,天津300410

出　　处：《中国酿造》2025年第2期41-46,共6页China Brewing

基　　金：贵州省科技计划项目(黔科合成果[2023]一般149);贵州省工信厅发展专项资金科技创新项目(202209);遵义市科技计划项目(遵市科合支撑GY(2021)40号)。

摘　　要：为防范酱酒市场以次充好的乱象,实现白酒工艺的快速判别。采集坤沙、碎沙、翻沙、串沙4种工艺白酒干燥物的红外光谱,考察其一维光谱及二阶导数谱的特征,并以温度为外扰,构建各工艺白酒的同步和异步二维相关光谱。另外采集酒体的红外光谱,结合偏最小二乘法建立传统大曲酱香酒与复糟酒的判别模型。不同工艺酱酒干燥物在红外光谱上呈现出明显特征性,传统大曲酱香酒与复糟酒在1737 cm^(-1)附近特征峰为主要差异;在温度微扰下,不同工艺酱酒在二维相关红外光谱上体现出不同的敏感性与分子间作用。以酒体红外光谱建立的偏最小二乘判别模型,校正集R_(Cal)^(2)为0.9965,校正均方根误差(RMSEC)为0.0571,交叉验证集R_(Val)^(2)为0.9662,交叉验证均方根误差(RMSECV)为0.1902。不同工艺酱酒在红外光谱性质上具有明显特征,基于红外光谱技术的工艺判别模型可对酱酒工艺进行有效判别。In order to prevent the chaos of shoddy sauce-flavor(Jiangxiangxing)Baijiu market,realize the rapid identification of Baijiu technology,the infrared spectra of dry matter of Baijiu with 4 kinds of processes including Kunsha,Suisha,Fansha and Chuansha were collected,and the characteristics of one-dimensional spectrum and second-order derivative spectrum were investigated.With temperature as the external disturbance,the synchronous and asynchronous two-dimensional correlation spectra of each process Baijiu were constructed.In addition,the infrared spectrum of the liquor body was collected,and the discriminant model of traditional Daqu sauce-flavor Baijiu and reusing distiller's grain Baijiu was established by partial least square method.The dry matter of sauce-flavor Baijiu with different processes showed obvious characteristics in infrared spectrum,and the characteristic peak near 1737 cm-1 was the main difference between traditional Daqu sauce-flavor Baijiu and reusing distiller's grain Baijiu.Under the temperature perturbation,sauce-flavor Baijiu with different processes showed different sensitivity and intermolecular interaction in the two-dimensional correlation infrared spectrum.The partial least squares-discriminant model based on the infrared spectrum of liquor body was established.The calibration set R2Cal was 0.9965,the root mean square error of calibration(RMSEC)was 0.0571,the cross-validation set R2Val was 0.9662,and the root mean square error of cross validation(RMSECV)was 0.1902.There were obvious characteristics in the infrared spectral properties of sauce-flavor Baijiu with different processes.The process discrimination model based on infrared spectrum technology could effectively distinguish the process of sauce-flavor Baijiu.

关 键 词：酱香型白酒 复糟酒 红外光谱 偏最小二乘 二维相关 

分 类 号：TS261.4[轻工技术与工程—发酵工程]