白兰地酒龄模型的构建

doi:10.7506/spkx1002-6630-201321022

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 107-110.doi: 10.7506/spkx1002-6630-201321022

白兰地酒龄模型的构建

宋普，李记明，张葆春，孙祖莉，郑向平，赵玉平

1.烟台大学生命科学学院，山东烟台 264005；2.张裕集团公司技术中心，山东烟台 264000

收稿日期:2012-07-28 修回日期:2013-09-16 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 赵玉平 E-mail:water168@ytu.edu.cn
基金资助:
白兰地陈酿过程中挥发性芳香族成分演化机理研究

Construction of Brandy Age Model

SONG Pu，LI Ji-ming，ZHANG Bao-chun，SUN Zu-li，ZHENG Xiang-ping，ZHAO Yu-ping

1. College of Life Sciences, Yantai University, Yantai 264005, China；2. Technology Center of Changyu Pioneer Wine Co. Ltd., Yantai 264000, China

Received:2012-07-28 Revised:2013-09-16 Online:2013-11-15 Published:2013-10-28

摘要/Abstract

摘要：

为预测陈酿白兰地酒龄，实验采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术分析陈酿0～6a的42个张裕白兰地样品，并且用偏最小二乘回归(PLS)研究挥发性成分含量(自变量)与酒龄(因变量)之间的关系。结果表明：用28种最佳挥发性化合物结合PLS建模可以比较精确的预测白兰地酒龄，使用由13种乙基酯和3种饱和醇组成的小组群挥发性化合物也可以较好的预测白兰地酒龄。

关键词: 白兰地, 酒龄, 偏最小二乘法

Abstract:

Headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry
(GC-MS) were used to analyze Changyu brandy aged for 0 to 6 years (a total of 42 samples), and the relationship between
the content of volatile components (X, independent variables) and brandy age (Y, dependent variable) was explored using
partial least square regression (PLS) for predictive modeling. The results showed that the PLS model could predict brandy
age through the optimal 28 volatiles as well as with a smaller subset consisting of ethyl esters and saturated alcohols.

Key words: brandy, age, partial least square regression (PLS)

中图分类号:

TS261.7

宋普，李记明，张葆春，孙祖莉，郑向平，赵玉平. 白兰地酒龄模型的构建[J]. 食品科学, 2013, 34(21): 107-110.

SONG Pu，LI Ji-ming，ZHANG Bao-chun，SUN Zu-li，ZHENG Xiang-ping，ZHAO Yu-ping. Construction of Brandy Age Model[J]. FOOD SCIENCE, 2013, 34(21): 107-110.

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白兰地酒龄模型的构建

Construction of Brandy Age Model

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