Rapid identification of high-temperature Daqu Baijiu with the same aroma type by UV-VIS sensor of HBT combined with Zn2+
Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. Methods: A new ultraviolet-visible s...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Open Exploration Publishing Inc.
2025-01-01
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| Series: | Exploration of Foods and Foodomics |
| Subjects: | |
| Online Access: | https://www.explorationpub.com/uploads/Article/A101067/101067.pdf |
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| Summary: | Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. Methods: A new ultraviolet-visible spectroscopy (UV-VIS) sensor method based on 2-(2-hydroxyphenyl) benzothiazole (HBT) combined with Zn2+ was constructed. The specific mechanism of light signal change was mainly based on the competitive coordination effect of pyrazines and other nitrogen-containing compounds in high-temperature Daqu Baijiu and small molecular probe HBT on Zn2+ and the excited state intramolecular proton transfer (ESIPT) mechanism of HBT itself. Results: The random forest results showed that the prediction set classification accuracy was improved from 62.37% to 100%. The accuracy of the data driven-soft independent modelling of class analogies (DD-SIMCA) model was between 90% and 100%, indicating that the array sensor had a good recognition effect on the adulteration of the same aroma type of Baijiu. Twelve kinds of Maillard reaction products such as tetramethylpyrazine, 2,6-dimethylpyrazine, and furfural in Baijiu were predicted successfully, and the deviation between the real value and the predicted value was less than 1.8746% ± 1.4515%. Conclusions: This method not only improves the specificity of spectral detection, and the amount of information extracted from Baijiu samples, but also the detection time is shortened to less than 3 min, and the accurate identification of high-temperature Daqu Baijiu with the same aroma type was realized. This method can provide reliable help for the rapid identification of high-temperature Daqu and other precious Baijiu, even traditional fermented food. |
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| ISSN: | 2837-9020 |