Identification for Wuliangye wine with fluorescent feature parameters

SHI Yuan-ping; ZHU Tuo; CHEN Guo-qing; GAO Shu-mei; ZHENG Lei; MA Chao-qun

doi:10.3969/j.issn.1001-3806.2011.05.029

In order to achieve the application of fluorescent spectroscopy in the detection and identification of liquor, the three-dimension fluorescent spectrograms of Wuliangye wine and some common liquor such as Maotaichun and Gaogou, were drafted through the detection of their fluorescent spectra. These spectrograms show that the three-dimension fluorescent spectrogram of Wuliangye is distinct from those of the common liquors but similar to that of Maotaichun. To distinguish Wuliangye from other samples, firstly the characteristic parameters were extracted from its fluorescent spectra, and then those parameters were classified by the aid of least-squares support vector machine. Thus Wuliangye was distinguished from other liquors. The result indicates that the extracted characteristic parameters of fluorescent spectra can be used to identify Wuliangye, and the process of extraction is completed by computer, which improves the efficiency of identification. This method can be applied to identify other liquors and provide a more practical and effective way for liquor identification.

Identification for Wuliangye wine with fluorescent feature parameters

Corresponding author: ZHU Tuo, tzhu@jiangnan.edu.cn;

1. School of Science, Jiangnan University, Wuxi 214122, China;

2. School of Internet of Things Engineering, Jiangnan University, Wuxi 214122, China

Received Date: 2010-10-22

Accepted Date: 2010-12-02

Available Online: 2011-09-25

Abstract: In order to achieve the application of fluorescent spectroscopy in the detection and identification of liquor, the three-dimension fluorescent spectrograms of Wuliangye wine and some common liquor such as Maotaichun and Gaogou, were drafted through the detection of their fluorescent spectra. These spectrograms show that the three-dimension fluorescent spectrogram of Wuliangye is distinct from those of the common liquors but similar to that of Maotaichun. To distinguish Wuliangye from other samples, firstly the characteristic parameters were extracted from its fluorescent spectra, and then those parameters were classified by the aid of least-squares support vector machine. Thus Wuliangye was distinguished from other liquors. The result indicates that the extracted characteristic parameters of fluorescent spectra can be used to identify Wuliangye, and the process of extraction is completed by computer, which improves the efficiency of identification. This method can be applied to identify other liquors and provide a more practical and effective way for liquor identification.

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Reference (16)

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Identification for Wuliangye wine with fluorescent feature parameters

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