典型品牌料酒风味物质的气相色谱/质谱指纹图谱构建及主成分分析和聚类分析
|
摘要
本文采用气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS)检测料酒中的风味物质,利用中药色谱指纹图谱相似度评价系统提取10种典型品牌料酒共有峰的信息,建立料酒风味物质的标准指纹图谱,采用夹角余弦法和相关系数法计算10种料酒的相似度,利用标准指纹图谱的特征峰检测4种未知料酒样品并推断是否归属该典型品牌料酒。将14种料酒的所有色谱峰依据主成分分析原理降维处理提取有效成分和进行聚类分析。结果表明,建立的标准指纹图谱能够区分典型品牌料酒与其他品牌料酒。主成分分析和聚类分析可以较好的评判料酒的品质并分类,且指纹图谱特征峰、主成分分析所有峰和聚类分析所有峰对料酒品牌的鉴定结果一致。
Gas chromatography/mass spectrometer(GC/MS) was used to detect the flavor substances in the cooking wine.Using the similarity evaluation system of chromatographic fingerprints of Chinese materia medica(Version 2004 A)to extract the common peaks information of 10 kinds of cooking wine of typical brand,the standard fingerprints of flavoring substances of cooking wine were established.The similarity of 10 kinds of cooking wine was calculated by cosine similarity and correlation coefficient.The characteristic peaks of the standard fingerprint spectrum were used to detect 4 kinds of unknown cooking wine.According to the principle of principal component analysis(PCA),the effective components were extracted from all chromatographic peaks of 14 kinds of cooking wine by dimension reduction treatment.Cluster analysis was carried out on all chromatographic peaks of 14 kinds of cooking wine.The results showed that the establishment of standard fingerprint could distinguish typical brand cooking wine from other ones and PCA and cluster analysis could better judge the quality of cooking wine and classify it.
Gas chromatography/mass spectrometer(GC/MS) was used to detect the flavor substances in the cooking wine.Using the similarity evaluation system of chromatographic fingerprints of Chinese materia medica(Version 2004 A)to extract the common peaks information of 10 kinds of cooking wine of typical brand,the standard fingerprints of flavoring substances of cooking wine were established.The similarity of 10 kinds of cooking wine was calculated by cosine similarity and correlation coefficient.The characteristic peaks of the standard fingerprint spectrum were used to detect 4 kinds of unknown cooking wine.According to the principle of principal component analysis(PCA),the effective components were extracted from all chromatographic peaks of 14 kinds of cooking wine by dimension reduction treatment.Cluster analysis was carried out on all chromatographic peaks of 14 kinds of cooking wine.The results showed that the establishment of standard fingerprint could distinguish typical brand cooking wine from other ones and PCA and cluster analysis could better judge the quality of cooking wine and classify it.
引文
[1] LIU S Q.China Condiment(刘思奇.中国调味品),2015,40(5):133.
[2] CHEN Y Q,YAN L S,NI Y N.Chemical Research and Application(陈燕清,颜流水,倪永年.化学研究与应用),2011,23(9):1250.
[3] LI Y,WU M,GUO Z,et al.China Condiment(李英,吴梦,郭壮,等.中国调味品),2017,42(5):128.
[4] ZHENG C Y,GONG L T,HUANG Z Q,et al.Journal of Chinese Institute of Food Science and Technology(郑翠银,龚丽婷,黄志清,等.中国食品学报),2014,14(5):209.
[5] ZHANG G Z,ZHANG S N,MENG Q H,et al.Chinese Journal of Pharmaceutical Analysis(张桂芝,张石楠,孟庆华,等.药物分析杂志),2009,17(8):1256.
[6] SUN C N,ZHU Y,XU X M,et al.China Journal of Chinese Materia Medica(孙超男,朱源,徐希明,等.中国中药杂志),2014,39(21):4153.
[7] YUAN Q F,ZHAO C M,ZHANG Z P,et al.Journal of Analytical Science(袁庆芳,赵春梅,张忠鹏,等.分析科学学报),2011,27(1):16.
[8] HU L F,LI S P,CAO H,et al.Journal of Pharmaceutical & Biomedical Analysis,2006,42(2):200.
[9] MA Y J,DONG W B,FAN C,et al.Journal of Analytical Science(马永杰,董文宾,樊成,等.分析科学学报),2016,32(1):43.
[10] ZENG J H,XU G B,CHEN X.Medicinal Chemistry Research,2009,18(2):158.
[11] DONG W J.Study on the Quality Control of Some Food and Traditional Chinese Medicine Samples by the Application of Fingerprints and Chemometrics.Nanchang:Nanchang University(董文江.指纹图谱技术结合化学计量学在某些食品和中药样品质量控制中的应用.南昌:南昌大学),2013.
[12] CHU Y B,SU X Q,ZHOU X Q,et al.Chinese Traditional and Herbal Drugs(褚延斌,苏小琴,周学谦,等.中草药),2018,49(10):2410.
[13] KESHTKARAN M R,YANG Z.Journal of Neural Engineering,2017,14(3):1.
[14] ZHOU Y F,XU Y B,WANG Y L,et al.Chinese Bulletin of Botany(周亚峰,许彦宾,王艳玲,等.植物学报),2017,52(4):520.
[15] YANG C C,SOH C S,YAP V V.Frontiers in Energy,2015,9(2):231.
[16] ZHANG Y L,CHEN J B,LEI Y,et al.Journal of Molecular Structure,2010,974(1-3):144.
[17] HU X Z,PENG X T,ZHOU Y X,et al.Journal of Analytical Science(胡西洲,彭西甜,周有祥,等.分析科学学报),2017,33(3):352.
[18] LUO T,FAN W L,XU Y,et al.China Brewing(罗涛,范文来,徐岩,等.中国酿造),2009,28(2):14.
[19] KANG X,ZHAO C,ZHUANG Y P,et al.China Brewing(康茜,赵策,庄英萍,等.中国酿造),2012,31(7):156.
[20] LIU T T,WU H B,CHEN Y Y,et al.Chinese Traditional and Herbal Drugs(刘婷婷,武海波,陈艳艳,等.中草药),2014,45(5):611.
[21] LIN M,KAN J Q.Food Science(林茂,阚建全.食品科学),2008,29(1):283.
[22] CAO Y P,ZHANG D.Food Science(曹雁平,张东.食品科学),2011,32(8):190.
[23] QIAN Y,YAO Y J,YIN S,et al.Food Science(钱源,姚轶俊,殷实,等.食品科学),2016,37(22):119.
[24] DAI W,XIAO S P,GUO K,et al.Modern Chinese Medicine(戴玮,肖苏萍,郭凯,等.中国现代中药),2013,15(9):741.
[25] WU X L,CHEN S H,LAI N,et al.Xinjiang Agricultural Sciences(吴湘琳,陈署晃,赖宁,等.新疆农业科学),2018,55(7):1286.
[26] HE Q,HE L L,KANG Y X,et al.Food Science(贺琼,何亮亮,康予馨,等.食品科学),2017,38(2):290.
[2] CHEN Y Q,YAN L S,NI Y N.Chemical Research and Application(陈燕清,颜流水,倪永年.化学研究与应用),2011,23(9):1250.
[3] LI Y,WU M,GUO Z,et al.China Condiment(李英,吴梦,郭壮,等.中国调味品),2017,42(5):128.
[4] ZHENG C Y,GONG L T,HUANG Z Q,et al.Journal of Chinese Institute of Food Science and Technology(郑翠银,龚丽婷,黄志清,等.中国食品学报),2014,14(5):209.
[5] ZHANG G Z,ZHANG S N,MENG Q H,et al.Chinese Journal of Pharmaceutical Analysis(张桂芝,张石楠,孟庆华,等.药物分析杂志),2009,17(8):1256.
[6] SUN C N,ZHU Y,XU X M,et al.China Journal of Chinese Materia Medica(孙超男,朱源,徐希明,等.中国中药杂志),2014,39(21):4153.
[7] YUAN Q F,ZHAO C M,ZHANG Z P,et al.Journal of Analytical Science(袁庆芳,赵春梅,张忠鹏,等.分析科学学报),2011,27(1):16.
[8] HU L F,LI S P,CAO H,et al.Journal of Pharmaceutical & Biomedical Analysis,2006,42(2):200.
[9] MA Y J,DONG W B,FAN C,et al.Journal of Analytical Science(马永杰,董文宾,樊成,等.分析科学学报),2016,32(1):43.
[10] ZENG J H,XU G B,CHEN X.Medicinal Chemistry Research,2009,18(2):158.
[11] DONG W J.Study on the Quality Control of Some Food and Traditional Chinese Medicine Samples by the Application of Fingerprints and Chemometrics.Nanchang:Nanchang University(董文江.指纹图谱技术结合化学计量学在某些食品和中药样品质量控制中的应用.南昌:南昌大学),2013.
[12] CHU Y B,SU X Q,ZHOU X Q,et al.Chinese Traditional and Herbal Drugs(褚延斌,苏小琴,周学谦,等.中草药),2018,49(10):2410.
[13] KESHTKARAN M R,YANG Z.Journal of Neural Engineering,2017,14(3):1.
[14] ZHOU Y F,XU Y B,WANG Y L,et al.Chinese Bulletin of Botany(周亚峰,许彦宾,王艳玲,等.植物学报),2017,52(4):520.
[15] YANG C C,SOH C S,YAP V V.Frontiers in Energy,2015,9(2):231.
[16] ZHANG Y L,CHEN J B,LEI Y,et al.Journal of Molecular Structure,2010,974(1-3):144.
[17] HU X Z,PENG X T,ZHOU Y X,et al.Journal of Analytical Science(胡西洲,彭西甜,周有祥,等.分析科学学报),2017,33(3):352.
[18] LUO T,FAN W L,XU Y,et al.China Brewing(罗涛,范文来,徐岩,等.中国酿造),2009,28(2):14.
[19] KANG X,ZHAO C,ZHUANG Y P,et al.China Brewing(康茜,赵策,庄英萍,等.中国酿造),2012,31(7):156.
[20] LIU T T,WU H B,CHEN Y Y,et al.Chinese Traditional and Herbal Drugs(刘婷婷,武海波,陈艳艳,等.中草药),2014,45(5):611.
[21] LIN M,KAN J Q.Food Science(林茂,阚建全.食品科学),2008,29(1):283.
[22] CAO Y P,ZHANG D.Food Science(曹雁平,张东.食品科学),2011,32(8):190.
[23] QIAN Y,YAO Y J,YIN S,et al.Food Science(钱源,姚轶俊,殷实,等.食品科学),2016,37(22):119.
[24] DAI W,XIAO S P,GUO K,et al.Modern Chinese Medicine(戴玮,肖苏萍,郭凯,等.中国现代中药),2013,15(9):741.
[25] WU X L,CHEN S H,LAI N,et al.Xinjiang Agricultural Sciences(吴湘琳,陈署晃,赖宁,等.新疆农业科学),2018,55(7):1286.
[26] HE Q,HE L L,KANG Y X,et al.Food Science(贺琼,何亮亮,康予馨,等.食品科学),2017,38(2):290.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |