发酵乙醇中^(13)C/^(12)C分布的影响因素研究  

Study on the Factors Influencing Carbon Isotope Ratio of Ethanol

作　　者：王道兵[1,2,3] 钟其顶[2,3] 李国辉[2,3] 程涛[2,3] 武竹英[2,3] 戴祁 黄占斌[1] 陈文斌[2,3] 

机构地区：[1]中国矿业大学(北京)化学与环境工程学院,北京100083 [2]中国食品发酵工业研究院,北京100027 [3]全国食品发酵标准化中心,北京100027

出　　处：《酿酒科技》2014年第11期6-9,共4页Liquor-Making Science & Technology

基　　金：国家自然基金(31101333)<黄酒中氨基甲酸乙酯及其前体物质代谢机理研究>;白酒3C计划之--白酒真实性与食品安全保障技术项目

摘　　要：乙醇的碳稳定同位素组成(13C/13C,δ13C)对饮料酒的真实性鉴别具有重要意义。实验研究发现,乙醇δ13C比发酵原料偏负,且偏负程度随δ13C的变小而增大,但二者呈现显著正相关(R2=0.997);正交试验结果显示,对于乙醇δ13C变化影响较大的发酵条件依次为发酵温度(20~30℃),糖浓度(60~200 g/L)和酵母种类,而初始p H值(4.0~5.0)的影响最小,但F检验表明,4种因素对乙醇δ13C的影响均不显著。本研究为今后应用δ13C识别乙醇的原料来源奠定了应用基础。The stable carbon isotope ratio （δ13C） of ethanol provides valuable information on alcoholic beverage authenticity assessment. In this study,δ13C of different fermenting materials and the corresponding alcoholic products were investigated （more negative deviation ofδ13C in alco-holic products than in the fermenting materials and such deviation degree increased with the decrease ofδ13C） and a significant positive correlation was observed between them （R2=0.997）. Orthogonal test results revealed that the factors influencingδ13C of ethanol included fermenting tempera-ture （20~30℃）, sugar concentration （60~200 g/L）, yeast species, and finally pH values （4.0~5.0） in decreasing sequences, however, F-exami-nation showed that all the four factors did not influence δ13C of ethanol significantly （P〈0.01）. This study provided useful reference for usingδ13C to distinguish the fermenting materials source in the future.

关 键 词：稳定碳同位素组成(δ13C) 乙醇 发酵原料 酒精发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]