CAJ | 학술논문

传统白酒品质鉴别方法主要通过感官尝评的方式来区分白酒的香气、口感、风格，其方法简便、实用，但缺乏客观指标。本研究尝试应用原子力显微镜，对30个批次的浓香型系列白酒以及2个假冒伪劣产品的白酒样品进行微观形态的表征。结果表明，真酒和假酒在微观形态上有明显差异，基于原子力显微镜技术建立的方法为泸州老窖酒的真伪鉴定提供了技术支撑。
전통백주품질감별방법주요통과감관상평적방식래구분백주적향기、구감、풍격，기방법간편、실용，단결핍객관지표。본연구상시응용원자력현미경，대30개비차적농향형계렬백주이급2개가모위렬산품적백주양품진행미관형태적표정。결과표명，진주화가주재미관형태상유명현차이，기우원자력현미경기술건립적방법위로주로교주적진위감정제공료기술지탱。
Traditionally, sensory tasting is the main approach for quality identification (such as aroma, taste, and styles) of Chinese liquor. Such method is simple and practical but lacks objective indicators. In this study, we tried to use atomic force microscopy for quality identification of Nongxiang Baijiu (liquor) samples (liquor of 30 production batches and 2 counterfeit and substandard liquor products). The results proved that, there was significant difference in micromorphology between quality liquor and fake liquor. The use of atomic force microscopy could provide technical support for the identification of fake Luzhou Laojiao liquor in practice.