Identification of edible alcohol adulteration in sauce-flavor Baijiu based on ASAP-TOF MS technique

• Published in: Zhōngguó niàngzào Vol. 43; no. 7; pp. 233 - 237
• Main Author: ZHANG Ji, HOU Rui, ZHANG Bingxue, CHEN Yan, LING Lei
• Format: Journal Article
• Language: English
• Published: Editorial Department of China Brewing 01.07.2024
• Subjects: sauce-flavor baijiu|edible alcohol|insitu ionization|high-resolution mass spectrometry|adulteration identification
• DOI: 10.11882/j.issn.0254-5071.2024.07.035
• ISSN: 0254-5071

Based on the atmospheric pressure solid state analysis probe (ASAP)-time-of-flight mass spectrometer (TOF), a method was established for the identification of the adulteration of edible alcohol (Shenggou and Shuchuan liquor) in sauce-flavor (Jiangxiangxing) Baijiu. The sample collection conditions were optimized, and the discriminant model was established by principal component analysis (PCA) combined with linear discriminant analysis (LDA). The results of sensory evaluation and model recognition of wine samples were compared. The results showed that the optimal test conditions were as follows: corona voltage 3 V; desolvent temperature 500 ℃; probe temperature 600 ℃; desolvent gas flow rate 1 100 L/h; cone hole voltage 30 V. Under these conditions, the signal response value of sauce-flavor Baijiu was high, uniform and stable. The response signal of Shenggou Baijiu was low and close to the baseline. The response signal of Shuchuan Baijiu was slightly lower and unstable. PCA combined with LDA can effectively distinguish different liquor samples. This method showed that the identification correct rate of sauce-flavor Baijiu and alcoholic liquor (Shenggou and Shuchuan liquor) was 95% and 97%, respectively, and it was basically consistent with the verification result of sensory evaluation.