Food and Fermentation Industries >

2025 , Vol. 51 >Issue 6: 306 - 310

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040181

Quantitative analysis of acid ester content in Baijiu based on nuclear magnetic resonance spectroscopy

  • WANG Shoufeng ,
  • LAN Xi ,
  • YONG Dengjin ,
  • YANG Huini ,
  • HU Min
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  • 1(School of Chemical Engineering, Sichuan University of Science & Engineering, Zigong 643000, China)    2(Bruker (Beijing) Scientific Technology Co.Ltd., Beijing 100192, China)

Received date: 2024-06-13

  Revised date: 2024-08-18

  Online published: 2025-04-14

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Abstract

The indicator method in the national Baijiu analysis standard is usually used for the examination of total acid esters in Baijiu, in general, the method takes a long time and is difficult to operate in batches.A novel method was developed for measuring acid ester content in Baijiu using proton nuclear magnetic resonance spectroscopy (1H NMR) with solvent peaks suppression technology.In this method, the fitting curves of acid ester content vs the integral ratio of three different type hydrogen peaks were established, and the correlation coefficients were R2 ≥ 0.999 8 in the range of 2.5-200 mmol/L, the linearity of both curves were good, the acid ester content was approximately equal to the sum of the three types of acids and esters.Through the analysis and verification of base Baijiu samples, the method had good precision and reproducibility, with a parallel triple spiking recovery rate of 99.3%-101.7%.Compared with the indicator method, the relative deviation of the nuclear magnetic method was less than 0.02.At the same time, 12 kinds of Baijiu selected from the market were tested by nuclear magnetic resonance, and satisfactory results were obtained.Based on the nuclear magnetic resonance technology, the total amount of acids and esters in Baijiu could be quickly detected, which was easy to operate and can be detected in batches, providing a reference method for Baijiu production enterprises and regulatory departments.

Key words： 1H NMR; Baijiu; quantify; acid ester content

Cite this article

WANG Shoufeng , LAN Xi , YONG Dengjin , YANG Huini , HU Min . Quantitative analysis of acid ester content in Baijiu based on nuclear magnetic resonance spectroscopy[J]. Food and Fermentation Industries, 2025 , 51(6) : 306 -310 . DOI: 10.13995/j.cnki.11-1802/ts.040181

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