摘要
运用宏观红外指纹三级鉴定法对不同口感的白酒进行了鉴别,通过红外三级分析,不同口感的白酒展现出特定的红外规律:一级红外分析中,不同口感白酒呈现的峰强不同;在二级红外分析中,则表现出3种酒酸酯种类的不同;特别是,在1748cm-1处酯的C=O依次增强;在三级红外分析中,热扰动使同步谱图上自动峰呈现特定规律。值得注意的是,红外分析结果和感官评定结果基本一致。
The three-step IR macro-fingerprint method had been introduced to the discrimination of liquor with different taste. In the three-step IR analysis, liquor with different taste displayed the characteristic IR rules. In the first step, liquor with different taste showed different peak intensities. In the second step,three liquor samples showed difference in esters and acids. Especially, the functional group C=O of the ester with its peak around 1748 cm-1 varied alternately. In the third step, the auto-peaks in the synchronous spectra displayed the characteristic rules during thermal disturbance. And it was noteworthy that the results of IR analysis were consistent with those of sensory evaluation.
出处
《酿酒科技》
2010年第6期51-53,共3页
Liquor-Making Science & Technology
关键词
分析方法
宏观红外指纹三级鉴定法
二维相关红外光谱
鉴别
白酒
analytical method
three-step IR macro-fingerprint method
2D-IR correlation spectra
identification
liquor
