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Method for discriminating liquor odor by liquid array taste sense bionic sensor

A sensor and liquor technology, which is applied in the field of identifying liquor aroma, can solve the problems of complex construction of sensor equipment and low identification accuracy, and achieve the effects of full effect, high identification rate and improved identification rate.

Active Publication Date: 2013-08-07
LUZHOU PINCHUANG TECH +1
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Problems solved by technology

[0008] Aiming at the problems existing in the above prior art, the present invention provides a taste bionic sensor with simple construction and high accuracy of flavor type identification and its identification in order to solve the problems of complex construction of sensor equipment and low identification accuracy existing in the prior art. method

Method used

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  • Method for discriminating liquor odor by liquid array taste sense bionic sensor

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Embodiment

[0032] Embodiment: A method for discriminating the flavor type of liquor with a liquid array taste bionic sensor, comprising the following steps:

[0033] 1) Preparation of sensing reagents: select 8 sensing substances S1-S8, and the ethanol solution of each sensing substance is a sensing reagent

[0034] Reagents, the ethanol solutions of the sensing substances S1-S8 have a concentration of 6.86*10 -5 mol / l bromocresol purple ethanol solution, the concentration is 7.23*10 -5 mol / l bromophenol red ethanol solution, the concentration is 5.00*10 -5 mol / l bright yellow ethanol solution, the concentration is 4.62*10 -5 mol / l methyl violet ethanol solution, the concentration is 5.1*10 -5 mol / l acridine orange ethanol solution, the concentration is 8.32*10 -5 mol / l ethanol solution of flavin, the concentration is 2.69*10 -5 mol / l malachite green ethanol solution, the concentration is 1.29*10 -5 mol / l porphyrin tetrasulfonic acid ethanol solution; among the sensing substances S...

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Abstract

The invention provides a method for discriminating liquor odor by a liquid array taste sense bionic sensor, and the method comprises the following steps: simulating a mammal taste sense system, constructing the liquid array bionic sensor with cross response by using 8 sensitive substances, detecting liquor body directly, establishing a discrimination function scatter diagram for many different odor types of liquor by using a mode identification analysis method, carrying out mode identifications of an unknown odor type of liquor to be detected, finally comparing the mode identification result of liquor to be detected with discrimination function scatter diagrams of different odor types of liquor, finding the identification result of the liquor to be detected which approaches to the scatter range of the liquor standard sample with the same odor type most, and considering the detected liquor sample as the odor type. According to the liquid array sensor provided by the invention, an immobilized treatment of the probe is not needed to be carried out, and when the analyte is in liquid state, the analyte and the liquid array are reacted completely with rapid response advantage, accordingly the liquor odor type detectability is high.

Description

technical field [0001] The invention relates to a method for identifying the aroma type of liquor, in particular to a method for identifying the aroma type of liquor with a liquid array taste bionic sensor. [0002] Background technique [0003] The content of ethanol and water in liquor exceeds 98%, and the remaining less than 2% is trace substances. There are thousands of species, and there are interactions between each substance. It is these trace substances and their interactions that constitute liquor. style and quality. [0004] At present, conventional liquor identification methods can be divided into two categories: one is the sensory evaluation method, and the other is the instrumental analysis method. The sensory evaluation method is fast and simple, and can evaluate liquor holistically and comprehensively. However, sensory evaluation is highly subjective and is easily affected by factors such as the mental and physical conditions of the evaluators. Instrumental...

Claims

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Application Information

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IPC IPC(8): G01N21/25
Inventor 侯长军戴斌沈才洪张宿义霍丹群
Owner LUZHOU PINCHUANG TECH
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