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作 者:王娜 廖源[3] 高天容[3] 甘露 王健 王明[3] WANG Na;LIAO Yuan;GAO Tianrong;GAN Lu;WANG Jian;WANG Ming(China National Research Institute of Food and Fermentation Industries,Beijing 100015;School of Food Science and Engineering,Ningxia University,Yinchuan 750021;Luzhou Laojiao Co.Ltd.,Luzhou 646000,Sichuan)
机构地区:[1]中国食品发酵工业研究院,北京100015 [2]宁夏大学食品科学与工程学院,银川750021 [3]泸州老窖股份有限公司,四川泸州646000
出 处:《中国食品学报》2025年第1期348-358,共11页Journal of Chinese Institute Of Food Science and Technology
基 金:国家重点研发计划项目(2022YFD2101202-01)。
摘 要:为探究不同等级浓香型白酒挥发性物质差异及其贡献程度,采用感官评价、气相色谱-离子迁移谱技术(GC-IMS)结合化学计量学方法对不同等级浓香型白酒的挥发性物质进行分析。经GC-IMS检测可筛选出41个能够表征3个等级白酒挥发性物质差异的变量,包括酯类13种、醇类8种、酮类6种、醛类3种以及其它类化合物4种。基于41个变量的峰体积进行主成分分析(PCA)和偏最小二乘判别分析(PLS-DA),结果显示,PCA前2个主成分累计贡献率达到80.1%,可有效区分不同等级的酒样。PLS-DA依据变量重要性投影,可筛选出17种特征性标志物。对以上物质绘制聚类热图,区分香气物质对不同酒样的贡献程度,并构建K近邻模型(KNN)。当K为5时,判别准确率达100%。此研究方法可为浓香型白酒等级划分的快速评估提供理论依据。In order to explore the difference and contribution of volatile substances in quality levels of strong-flavor Baijiu,sensory evaluation,gas chromatography-ion mobility spectrometry and chemometrics were used to detect and analyze the volatile substances in quality levels of strong-flavor Baijiu.Through GC-IMS detection,41 variables that can characterize the difference of volatile substances in three grades of Baijiu were screened,including 13 esters,8 alcohols,6 ketones,3 aldehydes and 4 other compounds.Principal component analysis and partial least squares discriminant analysis based on peak volume of 41 variables.The results showed that the cumulative contribution rate of the first two principal components of PCA reached 80.1%,which can effectively distinguish different quality levels of Baijiu samples.PLS-DA can screen 17 characteristic biomarkers based on variable importance projection,draw clustering heat maps for the above substances to distinguish the contribution of aroma substances to different Baijiu samples,and construct a K-nearest neighbor model,with a discrimination accuracy of 100%.This study can provide a theoretical basis for the rapid evaluation of the classification of strong-flavor Baijiu.
关 键 词:浓香型白酒 质量等级 气相色谱-离子迁移谱 挥发性物质 偏最小二乘判别分析
分 类 号:TS262.31[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]
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