-158.
2015 Vol.34 No.2 Serial No.276
China Brewing
Analysis and Examination
青海青稞酒挥发性成分的可见-紫外光谱学特性分析
马华丽刘志明宋永朋
（青海省轻工业研究所有限责任公司青海西宁810001）
摘要以不同品种的青海青稞酒为研究对象，研究了建立青稞酒紫外可见光谱曲线的基本技术参数利用相似度和聚类分析的方法分析了青稞酒紫外-可见光谱曲线的重复性以及不同青稞酒样品紫外-可见光谱曲线的差异。结果表明，青海青稞酒中挥发性成分收集条件采用旋转蒸发蒸发温度30℃、真空度0.0925MPa、旋转蒸发时间15min紫外-可见光扫描原酒及挥发性组分的参比液为 44%vol的乙醇落液、扫描波长范围为200～330nm清棵酒挥发性组分及原酒的紫外-可见光谱曲线都有较高的重复性清海青酒
别加入10%、20%、30%、40%、50%的陕薪酒后其紫外光谱曲线变化非常明显关键词紫外光谱曲线相似度重复性聚类分析
中图分类号.0657.32
文献标识码A
doi:10.11882/j.issn.02545071.2015.02.035
文章编号0254-5071(2015)02-0158-05
Characteristic of UV-Vis absorption spectroscopy about volatile compounds of
Qinghai barley liquor
MA Huali, LIU Zhiming, SONG Yongpeng
(Qinghai Institute of Light Industry Co., Ltd., Xining 810001, China)
Abstract: The characteristics of UV-Vis absorption spectrum about different highland barley liquor were studied and the technology of UV-Vis ab sorption spectrum was established. Similarity and cluster analysis were used to study the repeatability about UV-Vis absorption spectrum of same highland barley liquor, and the differences between two different liquors were studied. Evaporation was used to collect the volatile compounds of Qinghai highland barley liquor, and the collection conditions were temperature 3o °C, vacuum 0.092 5 MPa, rotary evaporation time 15 min. The scanned wavelength was 200-330 nm, and reference solution was 44%vol alcohol. The repeatability of UV-Vis absorption spectrum about the volatile compounds of highland barley liquor and original liquor was good. The volatile compound of Qinghai highland barley liquor and UV-Vis absorption spectrum of original liquor were affected by production areas, manufacturers and varieties. There were great changes of UV-Vis absorption spectrum
when 10%, 20%, 30%, 40% and 50% of Shaanxi Ba liquor was added into Huzhu barley liquor (alcohol content 43%vol). Key words: UV-Vis absorption spectroscopy; similarity; repeatability; cluster analysis
青稞酒是青海主要的白酒品种，是重要的特色农产
品在农产品资源转化及地方经济建设中都具有无法替代的地位。青裸酒的品质主要取决于青藏高原纯天然无污染的自然环境、传统工艺、独特技术、人文背景及历史渊源等诸多因素，
周围等"利用气相色谱法分析了中国名酒（茅台、泸州老窖、五粮液、汾酒、董酒等)中的34种主要挥发性香味化学物质根据这些香味化学物质之间的量比关系提出了中国名白酒“质量指纹"取决于名白酒香型及质量特征的观点建立了一套完整的名自酒质量指纹库。秦丽娜等采用固相微萃取-气质联用(solid-phasemicroextractiongas chromatography-mass spectrometry SPME-GC-MS)方法分析葡萄酒香气成分的差异针对其中对葡萄酒香气特征
收稿日期2014-12-24
贡献较大的21种组分进行深入研究。不同品种、不同产区的葡萄酒中的主要香气成分丛色谱学分析、感官特性分析和数学分析3个方面均具有一定的差异性因此可以利用这种香气成分的差异性对葡萄酒的品种和产区进行识别。宋润刚等叫在鉴别葡萄酒真伪的研究中采用高效液相色谱测定白藤芦醇、香精、维生素和总黄酮密度瓶法测定干浸出物用UV-240、721分光光度计和原子吸收分光光度计分别测定单宁、色价和矿质元素氨基酸自动分析仪测定氨基酸。徐占成在研究年份酒鉴定的问题上利用多台精密检测仪器联用技术通过测定酒类中的某种微量成分的挥发系数,并与酒的贮存时间建立标准曲线来确定酒的年份，该方法解决了年份酒鉴别的世界性难题具有快速、准确、适用性和可操作性强等优点。布丽君
作者简介：冯华丽（1984-）女助理研究员本科主要从事食品检验与食品分析工作
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