摘要
目的建立一种适合酱香型白酒的指纹图谱相似度评价方法。方法采用气相色谱法测定50批次酱香型白酒A2酒体,构建A2酒体的气相色谱指纹图谱,建立6种指纹图谱相似度评价方法,并用不同质量的酒体对相似度判断阈值进行验证。结果相关系数法、夹角余弦法、熵权法、欧氏距离法相似度结果无法正确区分不同质量的酒体,而权值非均一性相似度对不同酒体的判断正确率为100%,与酒体的感官品评判断结果一致。结论权值非均一性相似度适合酱香型白酒指纹图谱的数据评价,本研究为酱香型白酒的质量控制提供了新方法。
Objective To establish a fingerprint similarity evaluation method suitable for Chinese sauce-flavor Baijiu.Methods The 50 batches of A2 Chinese sauce-flavor Baijiu were determined by gas chromatography,and then the gas chromatography fingerprint of A2 was constructed.Similarity evaluation methods of 6 kinds of fingerprint spectra were established,and the similarity threshold was verified by different quality of Chinese sauce-flavor Baijiu.Results The correlation coefficient method,vectorial angle method,information entropy method and the Euclidean distance method could not correctly distinguish different quality liquor bodies.The accuracy rate of weight non-uniformity similarity in judging different wine bodies was 100%,which was consistent with the sensory evaluation judgment results of wine bodies.Conclusion The similarity of weight non-uniformity is suitable for the data evaluation of fingerprint spectra of sauce-flavored Baijiu.This study provides a new method for the quality control of Chinese sauce-flavored Baijiu.
作者
李细芬
陈鹏
冯洁
张娅
张星星
肖瑶
王赛月
周涛
李长文
叶正良
LI Xi-Fen;CHEN Peng;FENG Jie;ZHANG Ya;ZHANG Xing-Xing;XIAO Yao;WANG Sai-Yue;ZHOU Tao;LI Chang-Wen;YE Zheng-Liang(Guizhou Guotai Digital-intelligence Liquor Group Company Limited,Guotai Academy,Renhuai 564501,China)
出处
《食品安全质量检测学报》
2026年第4期44-52,共9页
Journal of Food Safety and Quality
基金
贵州省中央引导地方科技发展资金项目[黔科合中引地(2025)016]。
关键词
酱香型白酒
指纹图谱
相似度
权值非均一性
质量控制
Chinese sauce-flavor Baijiu
fingerprint
similarity
weight non-uniformity
quality control
