食品与发酵工业 >

2023 , Vol. 49 >Issue 2: 63 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030807

研究报告

白酒大生产过程中乙醇稳定碳同位素变化特征研究

  • 岳涛 ,
  • 王道兵 ,
  • 李安军 ,
  • 姜利 ,
  • 李国辉 ,
  • 岳红卫 ,
  • 张洛琪 ,
  • 钟其顶
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  • 1(安徽古井贡酒股份有限公司,安徽 亳州,236820)
    2(国家市场监管技术创新中心(轻工消费品质量安全),北京,100015)
    3(中轻食品检验认证有限公司,北京,100015)
第一作者：岳涛(硕士,工程师)和王道兵(博士,高级工程师)为共同第一作者(钟其顶教授级高级工程师为通信作者,E-mail:zhongqiding@163.com)

收稿日期: 2022-01-18

  修回日期: 2022-03-24

  网络出版日期: 2023-02-15

基金资助

北京市朝阳区科技计划(CYGX2104);科技部国家重点研发计划(2017YFE0110800;2016YFE0113200);科技部“十三五”重大科技计划(2016YFF0203903);欧盟地平线2020计划(635690-OLEUM;727864-EU-China-Safe)

收起

Stable carbon isotopic variation in ethanol during Baijiu processing

  • YUE Tao ,
  • WANG Daobing ,
  • LI Anjun ,
  • JIANG Li ,
  • LI Guohui ,
  • YUE Hongwei ,
  • ZHANG Luoqi ,
  • ZHONG Qiding
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  • 1(Anhui GujingGongjiu Co.Ltd., Haozhou 236820, China)
    2(Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety for State Market Regulation, Beijing 100015, China)
    3(China Light Food Inspection and Certification Co.Ltd., Beijing 100015, China)

Received date: 2022-01-18

  Revised date: 2022-03-24

  Online published: 2023-02-15

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摘要

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δ13C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δ13C,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。

关键词： 白酒; 真实性; 掺假检测; 乙醇; 碳同位素

本文引用格式

岳涛 , 王道兵 , 李安军 , 姜利 , 李国辉 , 岳红卫 , 张洛琪 , 钟其顶 . 白酒大生产过程中乙醇稳定碳同位素变化特征研究[J]. 食品与发酵工业, 2023 , 49(2) : 63 -67 . DOI: 10.13995/j.cnki.11-1802/ts.030807

Abstract

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.

Key words： Baijiu; authenticity; adulteration detection; ethanol; carbon isotope

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