摘要
利用电感耦合等离子体串联质谱(ICP-MS)分析采集了175份不同产地、不同品牌、不同香型白酒中12种无机元素含量,建立不同酒体中无机元素含量指纹图谱。结合聚类分析对无机元素数据进行分析,发现酒样分为4大类:第1类为以汾酒(山西、清香型)为代表的其他类型白酒;第2类为以泸州老窖(四川、浓香型)为代表的川派白酒,第3类为以贵州茅台酒(贵州、酱香型)为代表的酱香型白酒;第4类为以郎酒(四川、酱香型)为代表的其他酱香型白酒。结果表明,白酒中无机元素的含量不仅与地域相关,生产工艺也是影响白酒无机元素含量的重要因素。不同类型白酒无机元素的差异主要体现在Mn、Fe、Zn、As。
ICP-MS was used to analyze 12 kinds of inorganic elements in 175 Baijiu samples of different origins, brands and flavor types, and the fingerprint of inorganic elements in different Baijiu was established. Mathematical model was constructed based on the cluster analysis of the inorganic elements. It was found that the Baijiu samples could be divided into four categories: the first type of Baijiu was represented by Fenjiu(Qingxiang Baijiu from Shanxi);the second type was represented by Luzhou Laojiao(Nongxiang Baijiu from Sichuan);the third type was represented by Maotai(Jiangxiang Baijiu from Guizhou);and t he fourth type was represented by Langjiu(Jiangxiang Baijiu from Sichuan). The results showed that the content of inorganic elements in Baijiu was not only related to the producing areas, but also related to the production technology. The differences of inorganic elements in different types of Baijiu were mainly reflected by Mn, Fe, Zn, and As.
作者
李清亮
赵振宇
曾稳稳
江锋
王和玉
LI Qingliang;ZHAO Zhenyu;ZENG Wenwen;JIANG Feng;WANG Heyu(Maotai Distillery Co.Ltd.,Renhuai,Guizhou 564501,China)
出处
《酿酒科技》
2020年第8期46-50,共5页
Liquor-Making Science & Technology
