稳定碳同位素技术在苹果醋饮料掺假鉴别中的应用初探

The Primary Research of Stable Carbon Isotope Ratio Techniques in The Detection of Adulteration of Apple Vinegar

稳定同位素技术在食品真实鉴别中具有重要应用价值,本文借助稳定碳同位素技术研究了苹果醋饮料的掺假检测方法。基于苹果的糖中碳同位素δ13CVPDB数据,提出了苹果醋饮料的乙酸δ13CVPDB值范围。研究表明,苹果具有典型的C3植物的碳同位素分布特征,苹果醋中掺入玉米原料生产的冰乙酸后乙酸δ13CVPDB值与冰乙酸掺入量呈线性正相关关系。采集了20个市售苹果醋饮料,检出6个掺有玉米原料冰乙酸的阳性样品。该技术可用于苹果醋的真假鉴别,填补了稳定同位素技术在我国果醋饮料真伪鉴别中的应用空白,对实现我国果醋标准与国际接轨、促进果醋的进出口和保护消费者合法权益具有重要意义。

Stable isotopic techniques play am important role in food authenticity evaluation. In this paper, the stable carbon isotope technologies （δ^13CVPDB） were used to detect the adulteration of apple vinegar. On the based of δ^13CVPDB character of sugar of apple, the distribution of δ^13CVPDB value of acetic acid of apple vinegar was put forward. Results showed that, apple tree was a classic C3 plant with sugar δ^13CVPDB value ranges from -27,11‰--23.75‰ for the limited samples, and the δ^13CVPDB value of acetic acid showed a positive correlation while pure acetic acid derived from fermentation of corn. 20 commercial apple vinegar samples were collected, and δ^13CVPDB value of acetic acid indicated that 6 samples were adulterated with the illegal addition of corn acetic acid. This paper demonstrated a new method to discriminate real apple vinegar from fraud products. This finding and its possible application is a great significance for upgrading the technical level of China National Standard of vinegar and affiliate the imports and exports of vinegar.