白酒大生产过程中乙醇稳定碳同位素变化特征研究

Stable carbon isotopic variation in ethanol during Baijiu processing

为了研究白酒大生产过程中乙醇稳定碳同位素的变化特征及其在掺假检测领域的应用可行性,该文利用稳定同位素比值质谱仪(isotope ratio mass spectrometry,IRMS)对蒸酒过程、酒醅与基础酒和发酵过程中的乙醇δ^(13)C的变化规律进行了研究,并分析了基础酒和成品白酒的稳定性特征,结果表明,蒸酒过程中出现了反蒸气压分馏效应,会影响不同摘酒段的乙醇δ^(13)C,而酒醅与基础酒之间不存在显著差异,基础酒和成品白酒存在一定波动范围,但无显著性差异。该研究对下一步应用碳同位素技术进行白酒真实性保障和掺假检测提供数据支持。

In order to support the application of stable isotopic technique in adulteration detection and authenticity assessment of Baijiu,different samples from Baijiu processing,such as distillation,fermentation and storage period,were collected and analyzed by stable isotope ratio mass spectrometry(IRMS),and the characteristic of stable carbon isotope of ethanol was studied.Results showed that there was no isotopic distribution difference between the alcoholic fermentative material and the crude spirits,however,the inverse vapor pressure isotope effect(VPIE)of carbon isotopologues was observed during the distillation,which suggested the sample collected during distillation will not represent the real characteristic of the alcoholic fermentative material;in addition,the carbon isotopic variation in crude spirits/Baijiu samples between different batches was found,and it provides the theoretical basis and application feasibility for Baijiu adulteration detection and authenticity control.