Chinese liquor Moutai is the “National alcoholic drink” in China and plays a very important role of social activities in Chinese people’s life. In pursuit of high profits, some illegal counterfeit Moutai liquors have begun to appear in the market. Therefore, it is an urgent need for new techniques to discriminate the genuine and counterfeit Moutai liquor. In this work, the conventional Ultraviolet-Visible (UV-Vis) spectroscopy and two-dimensional correlation UV-Vis spectroscopy are applied to obtain the UV-Vis characteristic of Moutai liquor and counterfeit one, respectively. The experimental results reveal that the conventional UV-Vis spectra of the genuine and counterfeit Moutai liquor are similar. However, the two-dimensional correlation UV-Vis spectra of them are different and this method would be applied to differentiate the counterfeit Moutai liquor from the genuine Moutai liquor. Compared with conventional methods, this novel method has the advantages of easy operation, simple instrumentation and direct recognition, which make it a potential tool in the fields of food safety.
Zheng, Y., Tang, Q., Wu, T., Tian, Z., Zhang, X. and Zhang, Q. (2008) Study on Fingerprint Construction of Kweichow Moutailiqour by GC-MS. China Brewing, 9, 74-91.
Fan, G., Wang, H., Cui, T., Chen, A., Jiang, H., Jiang, P., Wang, L. and Guo, K. (2006) Researching Development of Maotai Microorganisms. Liquor-Making Science & Technology, 10, 75-77.
National Standards of the People’s Republic of China (2007) Product of Geographical Indication-Kweichow Moutai Liquor.
Hu, P., Qiu, S., Wu, X., Chen, L. and Li, J. (2009) The Stabilization of Maotaiflavor Liquor Production Techniques Is the Base for the Development of Grade II & Grade III Maotai-Flavor Liqour-Making Enterpries. Liquor-Making Science & Technology, 10, 110-113.
Shen, Y. (2009) The Whole Book of Chinese Liquor Production Techniques. China Light Industry Press, Beijing.
Cheng, P., Fan, W. and Xu, Y. (2014) Determination of Chinese Liquors from Different Geographic Origins by Combination of Mass Spectrometry and Chemometric Technique. Food Control, 35, 153-158. http://dx.doi.org/10.1016/j.foodcont.2013.07.003
Zhu, S., Lu, X., Ji, K., Guo, K., Li, Y., Wu, C. and Xu, G. (2007) Characterization of Flavor Compounds in Chinese Liquor Moutai by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Analytica Chimica Acta, 597, 340-348. http://dx.doi.org/10.1016/j.aca.2007.07.007
Ji, K. (2003) The Effects, Historical Situations and Functions of Maotai Liquor in the Development of Liqours in China. Liquor-Making Science & Technology, 4, 29-31.
Chen, X. and Ji, K. (2006) General Introduction to the Individualities of Maotai Liquor. Liquor-Making Science Technology, 2, 79-84.
Zhen, C., Zhou, Y., Zhang, N., Wang, J., Xiong, C., Chen, S. and Nie, Z. (2013) Differentiation of Chinese Liquors by Using Ambient Glow Discharge Ionization Mass Spectrometry. Analyst, 138, 3830-3835. http://dx.doi.org/10.1039/c3an00074e
Fan, W. and Qian, M.C. (2006) Identification of Aroma Compounds in Chinese ‘YangheDaqu’ Liquor by Normal Phase Chromatography Fractionation Followed by Gas Chromatography/Olfactometry. Flavour and Fragrance Journal, 21, 333-342.
Du, H. and Xu, Y. (2012) Determination of the Microbial Origin of Geosmin in Chinese Liquor. Journal of Agricultural and Food Chemistry, 60, 2288-2292. http://dx.doi.org/10.1021/jf204648e
National Standards of the People’s Republic of China (2007) Method of Analysis for Chinese Spirits.
Zhang, C., Ao, Z., Chui, W., Shen, C., Tao, W. and Zhang, S. (2012) Characterization of the Aroma-Active Compounds in Daqu: A Tradition Chinese Liquor Starter. European Food Research and Technology, 234, 69-76. http://dx.doi.org/10.1007/s00217-011-1616-4
Sun, Q., Xiang, P. and Shen, B. (2010) Identification of Kweichow Moutai Liquor by Gas Chromatography-Mass Spectrometry Fingerprint. Chinese Journal of Chromatography, 28, 833-839.
Xiao, Z., Yu, D., Niu, Y., Chen, F., Song, S., Zhu, J. and Zhu, G. (2014) Characterization of Aroma Compounds of Chinese Famous Liquors by Gas Chromatography-Mass Spectrometry and Flash GC Electronic-Nose. Journal of Chromatography B, 945-946, 92-100. http://dx.doi.org/10.1016/j.jchromb.2013.11.032
Qin, H., Huo, D., Zhang, L., Yang, L., Zhang, S., Yang, M., Shen, C. and Hou, C. (2012) Colorimetric Artificial Nose for Identification of Chinese Liquor with Different Geographic Origins. Food Research International, 45, 45-51. http://dx.doi.org/10.1016/j.foodres.2011.09.008
Li, W. (2007) Flavor and Flavor Styles of Liqour. Liquor Making, 34, 5-7.
Zhang, Q., Xie, C., Zhang, S., Wang, A., Zhu, B., Wang, L. and Yang, Z. (2005) Identification and Pattern Recognition Analysis of Chinese Liquors by Doped Nano ZnO Gas Sensor Array. Sensors and Actuators B: Chemical, 110, 370-376. http://dx.doi.org/10.1016/j.snb.2005.02.017
Li, C., Wei, J., Sun, S. and Xu, Q. (2006) Identification of Maotai-Flavor Liquors by FT-IR. Liquor-Making Science & Technology, 11, 56-58.
Noda, I. (1989) Two-Dimensional Infrared Spectroscopy. Journal of the American Chemical Society, 111, 8116-8118. http://dx.doi.org/10.1021/ja00203a008
Noda, I. (1993) Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and Other Types of Spectroscopy. Applied Spectroscopy, 47, 1329-1336. http://dx.doi.org/10.1366/0003702934067694
Morita, S., Shinzawa, H., Noda, I. and Ozaki, Y. (2006) Perturbation-Correlation Moving-Window Two-Dimensional Correlation Spectroscopy. Applied Spectroscopy, 60, 398-406. http://dx.doi.org/10.1366/000370206776593690
Noda, I., Dowrey, A.E., Marcoli, C., Story, G.M. and Ozaki, Y. (2000) Generalized Two-Dimensional Correlation Spectroscopy. Applied Spectroscopy, 54, 236A-248A. http://dx.doi.org/10.1366/0003702001950454
Zhou, X., Xiang, B. and Zhang, M. (2013) Novel Spectral Interval Selection Method Based on Synchronous Two-Dimensional Correlation Spectroscopy. Analytical Letters, 46, 340-348. http://dx.doi.org/10.1080/00032719.2012.713068
Quaroni, L., Zlateva, T. and Normand, E. (2011) Detection of Weak Absorption Changes from Molecular Events in Time-Resolved FT-IR Spectromicroscopy Measurements of Single Functional Cells. Analytical Chemistry, 83, 7371-7380. http://dx.doi.org/10.1021/ac201318z
Guo, Y., Jin, Y. and Su, Z. (2012) Spectroscopic Study of the Micro-structure and Phase Transition of Regioregular-Poly(3-dodecylthiophene). Soft Matter, 8, 2907-2914. http://dx.doi.org/10.1039/c2sm07191f
Li, C., Wei, J., Zhou, Q. and Sun, S. (2008) Rapid Identification of Chinese Sauce Liquor from Different Fermentation Positions with FT-IR Spectroscopy. Journal of Molecular Structure, 883-884, 99-102. http://dx.doi.org/10.1016/j.molstruc.2007.12.012
Ji, K. and Guo, K. (2006) Investigation on Microconstituents in Maotai Liquor. Liquor-Making Science & Technology, 10, 98-100.
Zhang, R., Wu, Q. and Xu, Y. (2013) Aroma Characteristics of Moutai-Flavour Liquor Produced with Bacillus Licheniformis by Solid-State Fermentation. Letters in Applied Microbiology, 57, 11-18. http://dx.doi.org/10.1111/lam.12087
Wang, L., Ji, K. and Xu, Y. (2005) Near Infrared Spectroscopy and Its Application Prospect in Quality Control of Liquor. Liquor Making, 32, 17-19.
Jia, T. (2007) The Elementary Study on the Chinese Famous Liquor by Spectral Methods. Master’s Dissertation, Henan University, Kaifeng.
Sun, S., Li, C., Wei, J., Zhou, Q. and Noda, I. (2006) Discrimination of Chinese Sauce Liquor Using FT-IR and Two-Dimensional Correlation IR Spectroscopy. Journal of Molecular Structure, 799, 72-76. http://dx.doi.org/10.1016/j.molstruc.2006.03.024
Noda, I. and Ozaki, Y. (2004) Two-Dimensional Correlation Spectroscopy—Applications in Vibrational and Optical Spectroscopy. Wiley, Chichester. http://dx.doi.org/10.1002/0470012404
Huang, H., Ding, X., Zhu, C., He, Z. and Yu, Y. (2013) 2D Correlation Analysis: Sequential Order Judging. Analytical Chemistry, 85, 2161-2168. http://dx.doi.org/10.1021/ac3027355
Noda, I. (2010) Two-Dimensional Correlation Spectroscopy—Biannual Survey 2007-2009. Journal of Molecular Structure, 974, 3-24. http://dx.doi.org/10.1016/j.molstruc.2010.01.069
Wang, D., Hu, Y., Wang, J. and Zhang, S. (2005) Distinguishment of Liquor by Solid Fermentation and Its Content in Liquor Determination. Liquor-Making Science & Technology, 2, 79-81.
Zhang, Z. and Xiang, S. (2012) Research on Color Change of Liquor Containing Conjugate π Bond Polar Compounds in Conditions of Alkaline Heating (I). Liquor-Making Science & Technology, 8, 77-81.
Tang, D., Zhu, Y. and Xie, Y. (2006) Investigation on Discoloration of Liqour by Solid Fermentation under Alkaline Conditions. Liquor-Making Science & Technology, 7, 67-68.
Zhang, R., Yin, C., Wang, G. and Gao, M. (2011) Effect of Alcoholicity on Changes of Absorbance of Heated Pure Grain Liquor under Alkaline Conditions. China Brewing, 30, 83-85.