白云边原酒中总酯含量测定条件的探究

Study on the Determination Conditions of Total Esters Content in Baiyunbian Base Liquor

原酒中总酯含量是白云边原酒等级鉴定的重要理化指标,为确保原酒中总酯含量检测的准确性,本文对国标GB/T 10345—2007《白酒分析方法》中未明确规定的“皂化时氢氧化钠用量”和“皂化过程中操作的时效性”等两处细节进行了对比分析。结果表明,依据国标的方法进行检测,在同样条件下使用50 mL氢氧化钠皂化更完全,测得总酯含量高于使用25 mL氢氧化钠皂化所得结果;而皂化时加入氢氧化钠后立即进行水浴皂化,与放置30 min后再进行水浴皂化对检测结果无影响。

The content of total esters is an important physiochemical index for grade classification of Baiyunbian base liquor.In order to ensure the determination accuracy of total esters content in base liquor,a comparative analysis of the determination details including the use level of sodium hydroxide during saponification and the operating timeliness during saponification(which are not clearly stipulated in national standards)was performed.The results showed that,under the same conditions,the use of 50 mL sodium hydroxide could achieve thorough saponification,and the determined total esters content was higher than that by using 25 mL sodium hydroxide;there were no significant differences between water-bath saponification immediately after sodium hydroxide adding and water-bath saponification after 30 min placement.