基于光谱的白酒鉴别研究生物学专业论文.docxVIP

重庆大学硕士学位论文英文摘要 重庆大学硕士学位论文 英文摘要 PAGE PAGE IV ABSTRACT There is a long history and a rich culture of distilled spirits in China. Distilled spirits contains large amounts of ethanol and water, 2% of the alcohol, esters, acids, phenols and carbonyl compounds and other trace elements are important factors affect flavor. Chromatography and other conventional detection methods are commonly analysis method used to detect distilled spirits, the qualitative and quantitative determination of distilled spirits can be realized. The detection technique is mainly dependent on gas chromatography, liquid chromatography, mass spectrometry and other large equipment, but it difficult to achieve rapid identification of distilled spirits for cumbersome Pre-treatment, expensive, time consuming and other shortcoming. At present, the spirits flavor of our country mainly depends on artificial tasting and fragrance ingredients to distinguish the different proportion. But distilled spirits is a kind of colloidal solution of complex heterogeneous. Conventional detection methods can accurately identify the type of trace substances and content, but hard to describe the interaction between substances in distilled spirits and interaction. In recent years, spectroscopic techniques because of their specific, reproducible, quick and convenient operation has been widely applied the identification of distinguishing aspects of the food. In this paper, the overall spectral properties of distilled spirits-based, UV-visible absorption spectroscopy and fluorescence spectroscopy were mainly used to distinguish and identify the different flavor distilled spirits, and fluorescein was used to verify nine flavors distilled spirits, show the optical properties of distilled spirits can be used as the main basis for distinguishing the flavor. The mainly research includes the following: ① UV-visible absorption spectroscopy was used to measure the Luzhou, Fen, Rice, Maotai flavor liquor in a total of 12 samples bet