摘要
利用宏观红外指纹三级鉴定法对金士力酱香型白酒进行了分级鉴定,在一级鉴定中,一维红外光谱图呈现了白酒的宏观指纹特征,同时对主要吸收峰进行指认;在二级鉴定中,二阶导数谱显示了比一维红外谱图更高的分辨率,同时进一步确认一维红外谱图的成谱规律;在三级鉴定中,借助于二维相关分析,揭示了在热微扰下白酒中各官能团之间的相互关系和变化的先后顺序,同时直观展现白酒指纹特征。
The three-step IR macro-fingerprint method was elaborated in this paper, and it was used for grading identification of Kinsly liquor. In the first-step identification, the spectrum presented the macro-fingerprint features in the 1D-IR, and the main absorption peaks were assigned. In the second-step identification, the resolution of spectrum in the secondary derivative IR spectra was better than that of 1D-IR. Furthermore, the rule of spectra in 1D-IR was further demonstrated. In the third-step identification, by the 2D-IR correlation analysis, the relationship among the different functional groups of liquor and their change sequence under thermal interference were revealed, and the fingerprint features of liquor was directly displayed.
出处
《酿酒科技》
北大核心
2006年第6期35-38,共4页
Liquor-Making Science & Technology
关键词
白酒
红外光谱
宏观红外指纹法
三级鉴定
liquor
IR
IR macro-fingerprint method
three-step grading identification
