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

作者：Shen Fei; Ying Yibin^*; Li Bobin; Zheng Yunfeng; Qing Zhuge

来源：Food Chemistry, 2011, 129(2): 565-569.

DOI：10.1016/j.foodchem.2011.04.062

• Chinese rice wine
• High-performance liquid chromatograph
• Amino acid
• Classification
• Ageing time
• Brand

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.

• 出版日期2011-11-15
• 单位浙江大学