Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles

被引：88

作者：

Shen, Fei ^{[1
]}

Ying, Yibin ^{[1
]}

Li, Bobin ^{[2
]}

Zheng, Yunfeng ^{[2
]}

Qing Zhuge ^{[2
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310029, Zhejiang, Peoples R China

[2] Shaoxing Testing Inst Qual Tech Supervis, Shaoxing 312071, Peoples R China

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Chinese rice wine; High-performance liquid chromatograph; Amino acid; Classification; Ageing time; Brand; PATTERN-RECOGNITION; BIOGENIC-AMINES; CHEMOMETRICS; YEASTS;

D O I：

10.1016/j.foodchem.2011.04.062

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Discrimination of Chinese rice wines according to ageing time and brand using amino acid profiles was presented in this study. Free amino acids (16) in 98 rice wines were simultaneously determined using high-performance liquid chromatograph-diode array detection (HPLC-DAD). Then the experimental data was subjected to multivariate analysis. Principal component analysis (PCA) was employed to differentiate samples from various ageing times (3, 9, 11 and 15 months) and brands ("pagoda", "kuaijishan". and "guyuelongshan"). Partial least square discriminant analysis (PLS-DA) and full (leave-one-out) cross-validation were used to develop classification models. The overall correct classification rate for different ageing times and brands was 99.7% and 94.9%, respectively. The proposed method shows an effective strategy for the detection of mislabelling of rice wines. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：565 / 569

页数：5

共 24 条

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Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics) [J].