固相微萃取气相色谱-质谱法、傅里叶变换红外光谱法和1H qNMR谱法作为白酒鉴别方法的研究

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-03-08 DOI:10.3390/beverages9010025
Neil Fitzgerald, John C. Edwards
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引用次数: 0

摘要

由于白酒产品的价格差异很大,白酒经常成为欺诈活动的焦点。本文评价了固相微萃取气相色谱(SPME GCMS)、傅里叶变换红外光谱(FTIR)和1H qNMR光谱作为白酒样品鉴别的潜在方法。数据收集了7家不同酒厂生产的30种白酒样品。来自SPME GCMS和FTIR方法的数据通过主成分分析进行处理,以确定可能表明不同酒厂产品化学差异的簇。结果表明,SPME GCMS有潜力成为一种完全可移植的白酒鉴别方法。FTIR似乎不适合认证,但可以用来找到样品的%ABV范围。利用1H定量核磁共振(1H qNMR)对乙醇浓度进行定量,并计算可观察到的同系物化学,包括酯、乙醇、甲醇、杂醇和有机酸。在三个样品中观察到乙醇含量的差异,并且在两个样品中缺乏主要同源物表明可能存在假冒产品。通过核磁共振可以获得详细和定量的同系物化学,并为白酒的风格、生产商和陈酿过程的长度的认证和质量控制提供了可能的指纹分析。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation of Solid Phase Microextraction Gas Chromatography–Mass Spectrometry, Fourier Transform Infrared Spectroscopy and 1H qNMR Spectroscopy as Potential Methods for the Authentication of Baijiu Spirits
The baijiu spirit is often the focus of fraudulent activity due to the widely varying prices of the products. In this work, Solid Phase Microextraction Gas Chromatography (SPME GCMS), Fourier Transform Infrared (FTIR) Spectroscopy and 1H qNMR spectroscopy were evaluated as potential methods to authenticate baijiu samples. Data were collected for 30 baijiu samples produced by seven different distilleries. The data from the SPME GCMS and FTIR methods were treated by a Principal Component Analysis to identify clusters that would suggest chemical differences in the products from different distilleries. The results suggest that SPME GCMS has the potential to be a fully portable method for baijiu authentication. FTIR did not appear suitable for authentication but can be used to find the %ABV range of the sample. 1H quantitative NMR (1H qNMR) was utilized to quantify the ethanol concentrations and calculate the observable congener chemistry comprising ester, ethanol, methanol, fusel alcohol, and organic acids. Discrepancies in ethanol content were observed in three samples, and a lack of major congeners in two samples indicates the possible presence of a counterfeit product. Detailed and quantitative congener chemistry is obtainable by NMR and provides a possible fingerprint analysis for the authentication and quality control of baijiu style, producer, and the length of the ageing process.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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