使用拉曼集成球谱学对蒸酒比例化中的微量成分进行现场分析
Baokun Huang1, Qiannan Zhao2, Chenglin Sun3
1School of Science, Jiangsu Ocean University, Lianyungang 222005, China.
Food chemistry
|July 21, 2023
概括
这项研究引入了一种快速拉曼光谱法,用于检测蒸酒中的甲醇等微量成分. 该技术实现了低检测极限,并显示了度和信号之间的线性关系,从而实现了准确的分析.
科学领域:
- 分析化学 分析化学
- 频谱学是一种光谱学.
- 食品科学 食品科学 食品科学
背景情况:
- 精确分析蒸烈酒中的微量成分对于质量控制至关重要.
- 现有的在地和现场分析甲醇和乙酸乙烯的方法存在重大挑战.
研究的目的:
- 开发一种简单,有效和快速的方法来检测蒸酒中的微量成分.
- 建立一种可靠的方法来量化甲醇,酸和乙乙酸.
主要方法:
- 拉曼光谱与拉曼集成球体技术的结合.
- 开发一种外部标准方法来解决重叠的拉曼峰.
- 在正常温度和压力下进行的分析,曝光时间为180秒.
主要成果:
- 在甲醇,乙酸和乙烯酸中达到0.1g/L以下的检测极限.
- 甲醇和酸的检测极限独立于蒸酒度和其他微量物质.
- 显示了微量溶解物度与拉曼强度之间的高度线性关系.
结论:
- 提出的拉曼光谱法为蒸烈酒的微量成分分析提供了一个简单,快速和准确的解决方案.
- 该技术提供了一种可靠的探测器,用于识别和量化由于线性度-信号关系的未知组件.
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