稳定同位素比质谱法鉴别蔗糖和甜菜糖  

Element Analysis Stable Isotope Ratio Mass Spectrometric Differentiation of Cane Sugar and Beet Sugar

作　　者：张遴 蔡砚 乐爱山 吴双民 

机构地区：[1]陕西出入境检验检疫局,陕西西安710068

出　　处：《食品科学》2010年第2期124-126,共3页Food Science

基　　金：国家质量监督检验检疫总局科研项目(127)

摘　　要：通过比较固体和液体进样技术,采用液体进样技术,进一步优化实验条件,建立一种元素分析-稳定同位素比质谱联用技术测定蔗糖和甜菜糖的同位素比率δ13C的方法,然后通过其δ13C数值的差异鉴别甜菜糖和蔗糖。结果表明,甜菜糖δ13C值为-25.48‰～-24.05‰,蔗糖δ13C值为-11.87‰。该方法准确、操作简便,鉴别结果令人满意。An EA-IRMS method was developed for determination of element analysis stable isotope ratios of δ13C in cane sugar and beet sugar using liquid introduction. Results showed that this method was able to differentiate cane sugar from beet sugar according to their characteristic δ13C values. The δ13C values for beet sugar and cane sugar were between --25.48‰ and - 24.05‰ and - 11.87‰, respectively. The proposed method presented the benefits of accuracy and easy operation and the results were satisfactory.

关 键 词：稳定同位素比率质谱法(EA—IRMS) δ13C 蔗糖 甜菜糖 

分 类 号：TS207.3[轻工技术与工程—食品科学]