Markechová Diana, Májek Pavel, Sádecká Jana
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic.
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic.
Food Chem. 2014 Sep 15;159:193-9. doi: 10.1016/j.foodchem.2014.02.085. Epub 2014 Mar 12.
The addition of mixed wine spirit to brandy is easy way to adulterate brandy. To avoid the misleading of the consumers, it is necessary to develop reliable method to detect adulteration of brandy. In this work excitation emission matrix fluorescence in combination with parallel factor analysis (PARAFAC) and partial least squares (PLS) regression was used to determine the content of mixed wine spirit in adulterated brandy samples. Excitation emission matrix fluorescence spectra were measured in the emission wavelength range of 485-580 nm and in the excitation wavelength range of 363-475 nm. The model created using PARAFAC-PLS was able to predict the mixed wine spirit level in adulterated brandy with the root mean square error of prediction (RMSEP) value of 1.9% and a square of the correlation (R(2)) between the reference contents and the predicted values of 0.995.
在白兰地中添加混合酒精是掺假白兰地的一种简便方法。为避免误导消费者，有必要开发可靠的方法来检测白兰地的掺假情况。在这项工作中，采用激发发射矩阵荧光结合平行因子分析（PARAFAC）和偏最小二乘（PLS）回归来测定掺假白兰地样品中混合酒精的含量。在485 - 580 nm的发射波长范围和363 - 475 nm的激发波长范围内测量激发发射矩阵荧光光谱。使用PARAFAC - PLS创建的模型能够预测掺假白兰地中的混合酒精含量，预测均方根误差（RMSEP）值为1.9%，参考含量与预测值之间的相关系数平方（R²）为0.995。
