Method for quickly identifying storage time of yellow rice wine based on Raman spectrum

A Raman spectroscopy, rice wine technology, applied in the field of food analysis, can solve the problems of high absorption intensity of water molecules, effective information extraction interference, unsuitable for rapid analysis, etc. Effect

Inactive Publication Date: 2014-05-14
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sensory evaluation can only be correctly evaluated by trained professional tasters. Conventional instrumental analysis methods have the disadvantages of complex operation, cumbersome pretreatment, and unsuitability for rapid analysis; near-infrared spectral analysis technology is also used in the field of identification of yellow rice wine. Rapid Nondestructive Testing Method
However, water molecules have a strong absorption intensity in the near-infrared spectral region, which brings interference to effective information extraction

Method used

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  • Method for quickly identifying storage time of yellow rice wine based on Raman spectrum
  • Method for quickly identifying storage time of yellow rice wine based on Raman spectrum
  • Method for quickly identifying storage time of yellow rice wine based on Raman spectrum

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Embodiment 1

[0028] A method for rapidly identifying the age of yellow rice wine based on Raman spectroscopy, specifically comprising the steps of:

[0029] (1) The establishment of the rice wine age identification model includes the following steps:

[0030] ①. Collect 5 bottles of 1-year-old rice wine samples, 5 bottles of 3-year-old rice wine samples, 5 bottles of 5-year-old rice wine samples, and 5 bottles of 8-year-old rice wine samples from a winery with a clear wine age as the standard for establishing a yellow rice wine age identification model sample set;

[0031] ②. Shake each standard sample in step ①, take 1ml respectively and put it in the 5mm optical path cuvette of the Raman spectroscopic analysis system;

[0032] ③. Use the Raman spectrum analysis system to collect the Raman spectra corresponding to the 1-year-old, 3-year-old, 5-year-old and 8-year-old yellow rice wine standard sample sets in the 5mm light path cuvette in step ② respectively, and the obtained The average ...

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Abstract

The invention discloses a method for quickly identifying the storage time of yellow rice wine based on a Raman spectrum. The method comprises the following steps of firstly building a yellow rice wine storage time identification model, then shaking up a yellow rice wine sample to be detected, and putting 1ml of the yellow rice wine sample to be detected into a cuvette with a 5-millimeter optical length of a Raman spectrum analysis system; acquiring spectrogram information of the yellow rice wine sample to be detected through the Raman spectrum analysis system to obtain the Raman spectrogram of the yellow rice wine sample to be detected; and calling the obtained Raman spectrogram of the yellow rice wine sample to be detected into the pre-built yellow rice wine storage time identification model so as to obtain the storage time of the yellow rice wine sample to be detected. The method for quickly identifying the storage time of the yellow rice wine based on the Raman spectrum is high in identification correctness and simple to operate; compared with a conventional sensory evaluation method and a conventional high performance liquid chromatography method, the method disclosed by the invention has the advantages of short detection time and low cost and is a novel method for quickly identifying the storage time of the yellow rice wine.

Description

technical field [0001] The invention belongs to the field of food analysis, in particular to a method for rapidly identifying the age of yellow rice wine based on Raman spectrum. Background technique [0002] Known for its mildness, mellowness, low alcohol content, nutrition and health care, rice wine 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. Therefore, wine age has become one of the main ways to judge the quality of yellow rice wine. However, there is a phenomenon that the wine age information does not match the facts in the rice wine market. Falsely reporting the age of wine not only violates the rights of consumers, but also disrupts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/65
Inventor 于海燕谢丽娟刘湘江张楠
Owner SHANGHAI INST OF TECH
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