酱香型白酒所用高粱中碳同位素的测定

Determination of Carbon Isotope in Sorghum for Jiangxiang Baijiu

高粱作为酱香型白酒酿造中必不可少的原料之一,其品质的优良与否直接影响着白酒酿造的品质。高粱的生长环境决定其本身有机成分品质的好坏,通过稳定同位素比质谱仪测量A、B两个地区高粱中有机组分碳的同位素比(δC^(13)/C^(12))进行比较,建立测量方法,区分产地,可使优质高粱品种产地溯源性得到保护,避免掺假,从而确保白酒酿造工艺的稳定性和优质性。

Sorghum, as one of the necessary raw materials in the production of Jiangxiang Baijiu, its quality is directly related to the quality of produced Baijiu. The growth environment of sorghum determines its organic components. Through the measurement of organic stable carbon isotope ratio （δC^13/C^12） in sorghum from A and B region by IRMS, we had established the measurement method to distinguish the origin of sorghum. As a result, we could protect the traceability of quality sorghum producing area, so as to avoid adulteration and to ensure the stability and the quality of produced Baijiu.