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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.

has been cited by the following article:

• TITLE: Application of Two-Dimensional Correlation UV-Vis Spectroscopy in Chinese Liquor Moutai Discrimination

  AUTHORS: Zhengyong Zhang, Jiuying Jiang, Guoxiang Wang, Hu Wang, Jun Liu, Haiyan Wang

  KEYWORDS: Two-Dimensional Correlation Spectra, UV-Vis Spectroscopy, Moutai Liquor, Discrimination

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.6 No.5, March 31, 2015

  ABSTRACT: 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.