基于表面增强拉曼光谱技术对不同产地酱香型白酒的鉴别研究OA

Rapid identification of liquor origins and qualities is one of the key points and difficulties in liquor quality analysis.In order to find a scientific and efficient method to identify and analyze dif-ferent origins and qualities of sauce-flavor baijiu,this study used surface-enhanced Raman scattering(SERS)technology combined with sensory evaluation methods to systematically analyze 61 sauce-flavor baijiu.Through principal component analysis(PCA)and orthogonal partial least square dis-criminant analysis(OPLS-DA),the identification model of origins and qualities of sauce-flavor bai-jiu based on SERS was established.The results showed that the SERS spectra of 61 sauce-flavor bai-jiu showed high consistency in the main characteristic peaks,including the ethanol characteristic peaks of 880,1 050,1 100,1 270 and 1 450 cm-1.SERS spectra combined with PCA and OPLS-DA model could effectively distinguish different origins and qualities of sauce-flavor baijiu.And the main raman characteristic peaks for distinguishing different origins and qualities of sauce-flavor baijiu are around 2 100,1 750 and 1 100 cm-1.The results of sensory evaluation further revealed that bitter-ness,astringency,numbness and spiciness are the key taste properties to distinguish sauce-flavor baijiu from different regions.Comparative analysis showed that SERS technology combined with OPLS-DA model was superior to traditional sensory evaluation in distinguishing different origins and qualities of sauce-flavor baijiu.This method provides a new technical path for the origin tracing and quality identification of sauce-flavor baijiu,and has important potential application value.