Identification Of Liquor Based On Spectral

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:â‘ UV-visible absorption spectroscopy was used to measure the Luzhou, Fen, Rice, Maotai flavor liquor in a total of 12 samples between 200nm-400nm UV-visible absorption spectra and calculated spectral curve similarity. Meanwhile ,the article also measured the UV-visible absorption spectroscopy of four liquor flavors include Dong, Feng, Te and Sesame, the similarity in the spectral curve was calculated combined with the pattern recognition method analysis illustrate the UV-visible absorption spectra of different flavors liquors have a certain distinction ability.â‘¡Depending on the flavor liquors in the UV visible light absorbance, five excitation wavelengths were selected to excite different flavors liquor and measured fluorescence spectra, the parameter setting effect of the excitation wavelength and excitation slit were analyzed, four basic flavor liquors were identification by fluorescence spectra to achieve.â‘¢Determination of a total of 45 brands liquor and 4 aged liquors of lu-zhou flavor at 240nm excitation based on fluorescence spectra. We analyzed fluorescence intensity from 280nm to 440nm, 280nm to 400nm combined with pattern recognition. The results show that have a good distinction .Fluorescence spectra combined with pattern recognition analysis can be used for identifying different brands and different years liquors.â‘£On this basis, the fluorescent substances have a specific recognition for liquors were selected and used to achieve the distinction of nine flavors liquor, established a new method for distinguishing liquor flavors.