食品与发酵工业 >

2021 , Vol. 47 >Issue 6: 234 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025596

分析与检测

稳定碳同位素判别浓香型白酒的品牌

  • 张倩 ,
  • 谢正敏 ,
  • 安明哲 ,
  • 魏金萍 ,
  • 叶华夏 ,
  • 黄箭
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  • 1(宜宾五粮液股份有限公司,四川 宜宾,644000)
    2(中国轻工业浓香型白酒固态发酵重点实验室,四川 宜宾,644000)
硕士,工程师(谢正敏高级工程师为通讯作者,E-mail:1326654937@qq.com)

收稿日期: 2020-09-07

  修回日期: 2020-11-20

  网络出版日期: 2021-04-15

基金资助

中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2017JJ006)

收起

Identification of different commercial strong-flavor Baijiu by stable carbon isotopes

  • ZHANG Qian ,
  • XIE Zhengmin ,
  • AN Mingzhe ,
  • WEI Jinping ,
  • YE Huaxia ,
  • HUANG Jian
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  • 1(Wuliangye Co., Ltd., Yibin 644000, China)
    2(Solid-state Fermentation Key Lab of Strong-flavor Baijiu of Chinese Light Industry, Yibin 644000, China)

Received date: 2020-09-07

  Revised date: 2020-11-20

  Online published: 2021-04-15

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摘要

为了辨别浓香型白酒(strong-flavor Baijiu, SFB)的品牌,利用稳定同位素质谱仪(stable isotope ratio mass spectrometry, IRMS)测定了来自13个品牌共计301个浓香型白酒样品的乙醇、风味物质(异戊醇、己酸乙酯、乳酸乙酯、己酸)稳定碳同位素比值(stable carbon isotope ratios, δ13C)。结果发现,不同品牌浓香型白酒拥有不同稳定碳同位素特征,单独利用乙醇δ13C对浓香型白酒品牌进行判别时,总正确判别率较低,只有44.5%,结合4种风味物质δ13C后,总正确判别率提升到82.7%,说明浓香型白酒中多种物质δ13C相联合的方法能有效的辨别浓香型白酒的品牌。

关键词： 浓香型白酒; 品牌判别; 稳定碳同位素(δ13C); 乙醇; 风味物质

本文引用格式

张倩 , 谢正敏 , 安明哲 , 魏金萍 , 叶华夏 , 黄箭 . 稳定碳同位素判别浓香型白酒的品牌[J]. 食品与发酵工业, 2021 , 47(6) : 234 -240 . DOI: 10.13995/j.cnki.11-1802/ts.025596

Abstract

In order to identify the brands of strong-flavor Baijiu (SFB), the stable carbon isotope ratios of ethanol and flavor compounds (isoamyl alcohol, ethyl hexanoate, ethyl lactate and caproic acid) in 301 samples from 13 brands were determined by stable isotope ratio mass spectrometry. The results showed that different commercial SFB had different stable carbon isotope characteristics. When using ethanol δ13C alone to distinguish SFB's brands, the overall correct identification rate was only 44.5%. After combining with the δ13C of four flavor compounds, the overall correct identification rate increased to 82.7%, indicating that combining the δ13C of various compounds in SFB could be effectively used to identify the brands of SFB.

Key words： strong-flavor Baijiu; brand identification; stable carbon isotope ratios (δ13C); ethanol; flavor compounds

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