利用GC-C-IRMS技术追溯食醋的来源与制作工艺  

Origin traceability and processing authenticity in brewing vinegars by GC- C- IRMS technique

作　　者：李洁莉[1] 梁明祥[2] 金丽巾 

机构地区：[1]江苏省产品质量监督检验研究院,南京210007 [2]南京农业大学资源与环境科学学院,南京210095

出　　处：《食品工业科技》2016年第10期99-101,116,共4页Science and Technology of Food Industry

基　　金：发酵食用醋酸与工业合成醋酸鉴别技术的研究(KJ122705)

摘　　要：利用同位素技术测定食品中的δ13C值已经成为食品质量检验的一种重要手段。该实验中,通过有机溶剂稀释与气相色谱-燃烧-同位素比值质谱联用(GC-C-IRMS)方法来测定3种工业用冰醋酸、2种食用醋酸以及14种商品化食醋中的醋酸的δ13C值,发现食用醋酸的δ13C值在-11.57‰^-20.66‰之间,而工业冰醋酸的δ13C值在-24.45‰^-29.14‰之间;镇江香醋中的醋酸δ13C值在-22‰^-25‰之间,山西陈醋的δ13C值在-13‰~20‰之间,白醋的δ13C值在-14‰^-25‰之间。因此GC-C-IRMS技术不但可以区分工业冰醋酸和食用醋酸,而且可以区别部分不同来源和不同酿造工艺的食醋。Stable carbon isotope technique（ δ13C） has been extensively utilized in food quality examination. In this study,δ13C of acetic acid,acquired from three synthetic glacial acetic acids,two edible acetic acids and fourteenth commercial vinegars were determined by gas chromatography- combustion- isotope ratio mass spectrometry（ GC-C-IRMS）.The results showed that δ13C from edible acetic acids were between-11.57‰ and-20.66‰ andδ13C of different synthetic glacial acetic acids were between-24.45‰ and-29.14‰ based on our measurements.δ13C of commercial vinegars made at Zhenjiang city was between-22‰ and-25‰,δ13C of commercial vinegars made at Shanxi province was between-13‰ and-20‰,while δ13C of white vinegars was from-14‰ and-25‰.So,this method could not only distinguish the δ13C between synthetic acetic acid and edible acetic acid from natural fermentation,but also could be applicable in authenticity and origin traceability of some vinegars.

关 键 词：食醋 醋酸(乙酸) 气相色谱-燃烧-稳定同位素比值质谱 δ13C 

分 类 号：TS264.2[轻工技术与工程—发酵工程]