This study aimed to explore the influencing factors of formaldehyde content in Baijiu by acetylacetone spectrophotometry-diluted and the variation during storage time.In this paper, based on the dilution method, the influencing factors of formaldehyde content in Baijiu was explored by different concentrations of Baijiu as the object, referenced result before diluted.The method was verified by reproducibility and recovery rate.Finally, the formaldehyde concentration in Baijiu was tracked to explore variation during storage.Results showed when the formaldehyde content was no more than 10 mg/L,the sampling volume was 2.5 mL, water was the diluent, and the amount of solution was 2.5 mL,developing in 96 ℃ for 20 minutes the detection limit of this method was 0.007 mg/L, the limit of quantification was 0.021 mg/L, the relative standard deviation of reproducibility was<5%, and the recovery rate was 97.89%-114.91%, which met the requirements of the actual sample measurement range.The formaldehyde content in Baijiu had a similar change trend during storage, which showed was “rising in front and slowing down and then stabilizing”,but the stabilization time was very different, ranging from months to 2-3 years.The determination of formaldehyde content in Baijiu by acetylacetone spectrophotometry-dilution method had the advantages of low detection limit, good reproducibility, simple operation, and short time.It can be used for the determination of formaldehyde content in Baijiu and popularized in small and medium-sized wine enterprises.
TANG Yun
,
ZONG Wenwen
,
ZHAO Yaxiong
,
HUAN Dan
,
LI Yongxia
,
AN Pengfei
. Determination and variation of formaldehyde content in Baijiu[J]. Food and Fermentation Industries, 2024
, 50(8)
: 299
-304
.
DOI: 10.13995/j.cnki.11-1802/ts.036858
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