title: Differentiation of Chinese liquors by using ambient glow discharge ionization mass spectrometry.
abstract: Chinese liquors are often a very important part of social event in China. Driven by high profit, some illegal traders often use inferior liquors instead of the products with high quality to cheat the customer. Therefore, it is highly required to authenticate Chinese liquors. In this paper a novel method based on ambient glow discharge ionization mass spectrometry has been developed to differentiate Chinese liquors. Volatile components from liquor samples were ionized by the plasma generated by glow discharge and then detected by a commercial linear ion trap mass spectrometer. Consequently, the fingerprint mass spectra of several Chinese liquors were obtained. Combined with principal component analysis, this new method was successfully applied to differentiate different brands of Chinese liquors without any sample pretreatment. Compared with conventional methods, this novel method has the advantages of easy operation, high speed, and high efficiency, which make it a potential tool in the fields of food safety, atmosphere chemistry.
authors.affiliation: Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China.
authors.forename: Cheng
authors.initials: C
authors.lastname: Zhen
authors.forename: Yueming
authors.initials: Y
authors.lastname: Zhou
authors.forename: Ning
authors.initials: N
authors.lastname: Zhang
authors.forename: Jiyun
authors.initials: J
authors.lastname: Wang
authors.forename: Caiqiao
authors.initials: C
authors.lastname: Xiong
authors.forename: Suming
authors.initials: S
authors.lastname: Chen
authors.forename: Zongxiu
authors.initials: Z
authors.lastname: Nie
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods*; D025341:Principal Component Analysis; D011786:Quality Control; D013997:Time Factors