摘要
建立了气相色谱/元素分析-稳定同位素比质谱法(GC/EA-IRMS)测定酱香型白酒中碳/氮同位素比值(δ^(13)C和δ^(15)N)。酱香型白酒与丙酮混合后,用GC-IRMS法测定乙醇的δ^(13)C值;酱香型白酒被包样于锡杯中,用EA-IRMS测定酒样的δ^(15)N值。结果表明,该方法能快速准确的测定酱香型白酒中碳/氮同位素比值,准确率和精度均满足测定需求。通过测定20家白酒企业中酱香型白酒的δ^(13)C值和δ^(15)N值,20家酱香型白酒企业中乙醇δ^(13)C值和δ^(15)N值范围分别为-20.279‰^-20.340‰和-1.942‰^-2.288‰。表明本方法前处理简单、测定结果准确,可为酱香型白酒的产地溯源提供重要的数据支撑。
A method of gas chromatography/elemental-isotope ratio mass spectrometry （GC/EA-IRMS） was established for the determination of carbon/ nitrogen isotope ratio （δ^13C and δ^15N） in sauce-flavour Baijiu. After the mixture of Baijiu with acetone, δ^13C values of ethanol in sauce-flavour Baijiu was determined by GC-IRMS; the sauce-flavour Baijiu was embedded in tin cup, and the δ^15N value in sauce-flavour Baijiu was determined by EA-IRMS. The results showed that the method could determine the carbon/nitrogen isotope ratios in sauce-flavour Baijiu quickly and accurately, the accuracy and precision met the needs of measurement. By analyzing the δ^13C and δ^15N value of sauce-flavour Baijiu in twenty companies, the δ^13C and δ^15N value were -20.279‰--20.340‰ and -1.942‰--2.288‰, respectively. The results showed that the pretreatment method was simple, the determination results were accurate, and it would provide data support for the origin traceability of sauce-flavour Baijiu.
作者
张建
邵飞龙
马义虔
卢垣宇
李心清
黄家岭
张琼
Baijiu ZHANG Jian SHAO Feilong MA Yiqian LU Yuanyu LI Xinqing HUANG Jialing ZHANG Qiong(Institution of Supervision and Inspection Product Quality of Guizhou Province, Guiyang 550004, China State Key Laboratory of Enviromnental Geochemistry, Institute of Geochemistry of Chinese Academy of Sciences, Guiyang 550002, China)
出处
《中国酿造》
CAS
北大核心
2017年第8期158-160,共3页
China Brewing
基金
贵州省科学技术厅农业科技支撑计划项目(黔科合支撑[2017]2549)
贵州省科学技术厅社会攻关计划项目(黔科学SY[2013]3111)
国家质量监督检验检疫总局科技计划项目(2015IK064)
贵州省质监系统科技计划项目(2012ZK005)
关键词
酱香型白酒
乙醇
稳定碳/氮同位素
产地溯源
sauce-flavour Baijiu
ethanol
stable carbon/nitrogen isotope
origin traceability
