Study Of Liquor Identification System Based On Biomimetic Taste Array Sensor

There are many methods of the detection of Chinese liquor. Electronic nose andelectronic tongue representing the traditional sensor array use physical adsorption torecognize flavoring substances, which can be seriously interfered by ethanol signal inliquor in the recognition process. So they has a weak identification ability in the similarliquors, and their application in practice are limited. Colorimetric array sensorrepresenting the new sensor array using strong chemical bonds, which is constructed bychemicals that are sensitive to Chinese liquor, is only sensitive to trace flavoringsubstances and not affected by signal interference of alcohol content in Chinese liquor.Colorimetric array sensor requires immobilized complex processing and the gas as thetest sample, which can not reflect all the information of Chinese liquor.Biomimetic taste array sensor which is constructed by indicator and porphyrin isapplied to the detection of different type Chinese liquors, and the same type butdifferent brands of Chinese liquor and luzhou-flavor original degree liquor, hoing forfinding a new method which has strong anti-interference ability and good selectivity forChinese liquor. The main works of this dissertation are shown as follows:(1) On the basis of screening sensitive materials at the early stage of our research,eight kinds of sensitive materials with broad spectrum specificity are filtered fromthirty-six kinds of sensing element library by ultraviolet-visible spectrometry, Includingseven kinds of indicator and one kind of porphyrin, which are used for constructingsensor array.(2) Nine different flavor types and five kinds of the same type but different brandsof Chinese liquor can be correctly distinguished using HCA, PCA and LDA patternrecognition methods and eight kinds of sensitive materials which are Respectivelybuilded sensor arrays for8×12and8×5. In addition, we also find that the array sensorswhich exhibite good selectivity can selectively identify trace flavoring substances inChinese liquor and eliminate the interference of a large number of ethanol in Chineseliquor, when the recognition mechanism of the sensor array is studied. The sensors alsoshowe strong origin discrimination In the identification process of five kinds of thesame type but different brands of Chinese liquor.(3) New Biomimetic taste sensor array are used to correctly distinguish four kindsluzhou-flavor liquors. Combining with the complex recognition mechanism of host-guest complex, Biomimetic array sensor is improved and can complete correctclassification of other four kinds luzhou-flavor liquors using substances X and Y. In thesame time, we also find that the effect of detection using two kinds of host-guestcomplex at the same time is better than the one of test when they are used alone.(4) New Biomimetic taste array sensor realizes the distinguish of different alcoholconcentration of Chinese liquor using methyl orange buffer solution as the alcoholsensitive point. The good alcoholicity determination capability of methyl orange isacquired through measuring the absorbance of Chinese liquor and methyl orange buffersolution by comparing the standard ethanol concentration curve in the sensor array. Thework we do has the purpose of the simultaneous detection of trace flavoring substancesand alcohol content in Chinese liquor.