A novel acid-sensitive quantum dot sensor array for the identification of Chinese baijiu-Reference-Cited by-同舟云学术

A novel acid-sensitive quantum dot sensor array for the identification of Chinese baijiu

Published:2020 Issue:39 Volume:12 Page:4789-4797
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Li Jiawei¹²³⁴⁵^ORCID,Shui Zhengfan¹²³⁴⁵,Dong Liang⁶⁷⁸⁹⁵,Shen Lian¹²³⁴⁵,Zhao Dong¹⁰¹¹¹²⁵,Luo Huibo⁶⁷⁸⁹⁵,Ma Yi⁶⁷⁸⁹⁵,Hou Changjun¹²³⁴⁵,Huo Danqun¹²³⁴⁵

Affiliation:

1. Key Laboratory for Biorheological Science and Technology of Ministry of Education

2. State and Local Joint Engineering Laboratory for Vascular Implants

3. Bioengineering College of Chongqing University

4. Chongqing 400044

5. PR China

6. Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province

7. College of Bioengineering

8. Sichuan University of Science and Engineering

9. Zigong, 643000

10. Strong-flavor Baijiu Solid-state Fermentation Key Laboratory of China Light Industry

11. Wuliangye Group Co., Ltd

12. Yibin

Abstract

Realizing discrimination and detection of organic acids and using this to achieve classification of Baijiu has great practical significance. Three kinds of QDs were selected to construct a fluorescent sensor array for detecting and discriminating organic acids and Baijiu.

Funder

National Natural Science Foundation of China

Graduate School, Chongqing University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/AY/D0AY01454K

Reference40 articles.

1. Baijiu (白酒), Chinese liquor: History, classification and manufacture

2. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation