Method for detecting age of yellow rice wine by using high-speed gas chromatography type electronic nose fingerprint analysis system

Abstract

The invention discloses a method for detecting age of yellow rice wine by using a high-speed gas chromatography type electronic nose fingerprint analysis system. The method comprises the following steps: firstly building up a yellow rice wine age detection model; then, shaking up a yellow rice wine sample to be detected; putting 5mL of the yellow rice wine sample to be detected into a 20mL closed sample bottle in the high-speed gas chromatography type electronic nose fingerprint analysis system, acquiring the smell fingerprint information of the yellow rice wine sample to be detected by using the high-speed gas chromatography type electronic nose fingerprint analysis system so as to obtain a chromatography type smell fingerprint map of the yellow rice wine sample to be detected; carrying out principal component analysis on the chromatography type smell fingerprint map of the yellow rice wine sample to be detected to form a characteristic smell fingerprint vector; and finally calling the characteristic smell fingerprint vector in the yellow rice wine age detection model so as to obtain the age of the yellow rice wine sample to be detected. The method for detecting the age of yellow rice wine by using the high-speed gas chromatography type electronic nose fingerprint analysis system has high detection accuracy, is simple to operate and has the advantage of shorter detection time as compared with the traditional sensory evaluation method. The method is a new method for detecting the age of yellow rice wine.

Description

technical field [0001] The invention belongs to the field of food analysis, in particular to a method for identifying the age of rice wine by using a fast gas chromatography type electronic nose fingerprint analysis system. Background technique [0002] Yellow rice wine is famous for its mildness, mellowness, low alcohol content, nutrition and health care, and has gradually been recognized, accepted and liked by more and more consumers. The newly brewed rice wine has a strong spicy taste, rough taste and insufficient aroma; after aging, the association, esterification reaction, redox reaction, condensation reaction, etc. of the internal components occur, and the taste becomes more mellow and soft. , plump, fresh, and comfortable aroma. Yet, there is the phenomenon of posing as high-aged wine with low-aged wine in commercially available yellow rice wine. Falsely reporting the age of wine not only violates the rights of consumers, but also disrupts the rice wine market. The...

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Problems solved by technology

[0005] At present, the identification of rice wine age is mostly carried out by high-performance liquid chromatography, gas chromatography-mass spectrometry or capillary electrophoresis combined with chemometrics. These methods have the disadvantages of complicated operation, cumbersome pretreatment and unsuitable for rapid analysis. ;Near-infrared spectroscopy analysis technology is also applied in the field of rice wine wine age identification, which is a rapid non-destructive detection method, but near-infrared spectroscopy has a low response to volatile aroma substances in rice wine that are closely related to the wine age but have a low content.

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