电感耦合等离子体质谱技术在五粮浓香型白酒分类鉴别中的应用
目的 建立固态法五粮浓香型原酒、成品酒与掺假白酒的分类模型。方法 采用电感耦合等离子体质谱(inductively coupled plasma mass spectrometry, ICP-MS)技术进行鉴别分析, 分别对样品中Mg24、Mg25、Si28、Fe56、Fe57、Ni58、Ni60、Zn64、Zn66、Cu63、Cu65、As75、Pb206、Pb207、Pb208等元素的响应强度进行检测, 并结合聚类分析、主成分分析、因子分析和线性判别分析等方法进行数据分析。结果 采用聚类分析时, 当样本的产酒年份差距为2年内时, 能够对原酒和掺假白酒进行有效分类, 当样本的产酒年份差距为10年时, 则聚类分析方法并不适用; 采用因子分析时, 当因子数限定为3时, 掺假白酒在第1个因子和第3个因子中的得分均是最低的, 在第2个因子得分中, 掺假白酒总体上高于原酒组, 低于成品酒组; 采用线性判别分析时, 总共17个样本中, 88.2%个交叉验证已分组观察值可以正确分类。结论 建立了固态法五粮浓香型原酒、成品酒与掺假白酒的分类模型, 具有一定的应用价值。
Objective To establish the classification models of Yibin-flavor original baijiu by solid fermentation, bottled baijiu and adulterate baijiu. Methods Used ICP-MS technology for analysis, detected the response intensity of Mg24, Mg25, Si28, Fe56, Fe57, Ni58, Ni60, Zn64, Zn66, Cu63, Cu65, As75, Pb206, Pb207, Pb208 and other elements in the sample, and combined with data analysis methods such as cluster analysis, principal component analysis, factor analysis and linear discriminant analysis to analyze the data. Results When cluster analysis was used, the original baijiu and adulterate baijiu could be effectively classified when the difference in the baijiu-making years of the sample was within 2 years. When the difference in the baijiu-making years of the sample was 10 years, the cluster analysis method was not applicable. When factor analysis was used, and the number of factors was limited to 3, the score of adulterate baijiu in the first factor and the third factor was the lowest, in the second factor score, adulterate baijiu was generally higher than the original baijiu group, lower than the bottled baijiu group. When using linear discriminant analysis, in a total of 17 samples, 88.2% of cross-validated grouped observations could be correctly classified. Conclusion The classification models of Yibin-flavor original baijiu by solid fermentation, bottled baijiu and adulterate baijiu was successfully established, which has certain application value.
标题：电感耦合等离子体质谱技术在五粮浓香型白酒分类鉴别中的应用
英文标题：Application of inductively coupled plasma mass spectrometry in identification of adulteration of Yibin-flavor original baijiu by solid fermentation
作者：
程铁辕 成都海关技术中心宜宾分部国家酒类检测重点实验室
夏于林 成都海关技术中心宜宾分部国家酒类检测重点实验室
何开蓉 成都海关技术中心食品安全检测四川省重点实验室
张莹 成都海关技术中心宜宾分部国家酒类检测重点实验室
陈闯 成都海关技术中心宜宾分部国家酒类检测重点实验室
中文关键词:电感耦合等离子体质谱法,白酒,聚类分析,主成分分析,因子分析,线性判别分析,
英文关键词:inductively coupled plasma mass spectrometry,baijiu,cluster analysis,principal component analysis,factor analysis,linear discriminant analysis,
发表日期：2020-05-18
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