Fluorescent recognition of typical flavors of Chinese liquors based on fluorescein

The fluorescent spectrometry based on fluorescein combined with pattern recognition analysis was used for fast flavors discrimination in Chinese liquors. The fluorescence spectra between 200nm to 800nm of six different flavors Chinese liquors were scanned with the visible light excited at 495nm;also,the fluorescence spectra of fluorescein and the fluorescence spectra of the six different flavors liquors reacted with fluorescein were detected in the same condition. The reacted mechanism for fluorescein and liquors were discussed. Hierarchical Cluster Analysis(HCA) and Linear Discriminant Analysis(LDA) were used for analyzing the fluorescence intensity of two wavelength range from 310～380nm and 504～530nm to test the effect of fluorescein distinguish different flavors liquors. Analytical results indicated that the six flavors Chinese liquors could be effetely distinguished by HCA,and all simples were correctly matched in LDA with a correct rate of 100%. The study demonstrated that the fluorescent spectrometry based on fluorescein would be a simple and effective approach for typical flavors distinguishing of Chinese liquors.