酒醅中氰化物的测定方法研究  

The Detection Methods of Cyanide in Fermented Grains

作　　者：崔战友[1,2,3] 钟其顶[2,3] 李国辉[2,3] 高红波[2,3] 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [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》2015年第5期101-103,106,共4页Liquor-Making Science & Technology

基　　金：国家自然基金(31101333);国家科技支撑计划(编号:2012BAK17B11);质检公益项目(编号:201210104)

摘　　要：采用水提取酒醅中氰化物，提取液经溴水衍生后，采用动态顶空进样技术结合GC-ECD进行检测。经方法优化，方法在线性范围为1～140μg/L内，相关系数R2=0.9993；检出限为0.09 mg/kg（S/N=3），定量限为0.31 mg/kg（S/N=10）；日内和日间精密度RSD分别为4.11%和4.01%（n=6），平均回收率为95.4%。该方法快速，精度高，适于白酒发酵过程酒醅中微量氰化物的检测分析。Cyanide in fermented grains was extracted by water, and then the extracted solution was derived by bromine water. Then dynamic head-space sampling technology coupled with GC-ECD was adopted for the detection. In the range of 1~140μg/L, the correlation coefficient was R2=0.9993.The limit of the detection for cyanide was 0.18 mg/kg （S/N=3） and the limit of quantification was 0.61 mg/kg （S/N=10）.The in-traday and inter-day relative standard deviation were 4.11%（n=6） and 4.01%（n=6） respectively, and the average recovery rate was 95.4%. Such method was accurate and suitable for the detection of trace cyanide in fermented grains during liquor fermentation process.

关 键 词：酒醅 氰化物 顶空气相色谱法 白酒 

分 类 号：TS261.7[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]