Rapid Detection of Acids and Esters in Chinese Liquor by Fourier Transform Infrared Spectroscopy with Difference Spectroscopy

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-08-20 DOI:10.1007/s12161-024-02670-1

Yixuan Guo, Nisar Ullah, Jialin Bai, Zhiqiang Wang, Ruiting Zhang, Lin Ma, Ke Lin

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Abstract

Although acids and esters are the trace chemical compounds in Chinese liquor, they affect primarily the flavor and quality of Chinese liquor. The detection of these compounds is important for the control of Chinese liquor. FTIR spectroscopy has gradually been used to detect Chinese liquor in recent years, but this technology has not been directly employed to measure the infrared spectra of acids and esters in Chinese liquor. In this paper, novel FTIR difference spectroscopy is proposed to extract the infrared spectra of acids and esters in Chinese liquor. This difference spectrum is mainly obtained by subtracting the FTIR spectra of aqueous ethanol from that of Chinese liquor. The FTIR spectra of some kinds of Chinese liquor were measured, and it was found that three vibrational peaks at ~ 1260 cm⁻¹, ~ 1377 cm⁻¹, and ~ 1710 cm⁻¹, which were also observed in the infrared spectra of acids and esters in Chinese liquor, were obtained. The flavor of Chinese liquor can be distinguished through the difference spectra. Since the acquisition of FTIR spectra only takes less than 1 min, this FTIR difference spectrum can be developed as a quick control method for Chinese liquor.

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利用傅立叶变换红外光谱和差分光谱快速检测中国白酒中的酸和酯类物质

虽然酸和酯是中国白酒中的微量化合物，但它们主要影响中国白酒的风味和质量。检测这些化合物对中国白酒的控制非常重要。近年来，傅立叶变换红外光谱技术已逐渐用于中国白酒的检测，但该技术尚未被直接用于测量中国白酒中酸和酯的红外光谱。本文提出了一种新颖的傅立叶变换红外差分光谱法来提取中国白酒中酸和酯的红外光谱。这种差分光谱主要通过从中国白酒的傅立叶变换红外光谱中减去乙醇水溶液的傅立叶变换红外光谱来获得。测量了一些中国白酒的傅立叶变换红外光谱，发现在 ~ 1260 cm-1、~ 1377 cm-1 和 ~ 1710 cm-1 处有三个振动峰，这三个振动峰在中国白酒中的酸和酯的红外光谱中也能观察到。通过光谱差异可以区分中国白酒的风味。由于傅立叶变换红外光谱的采集只需不到 1 分钟的时间，因此这种傅立叶变换红外差分光谱可作为中国白酒的一种快速控制方法。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.