蒸馏对白酒中邻苯二甲酸酯的影响  

Influence of Distillation to the Content of Phthalate Acid Esters in Liquor

作　　者：孙文佳 熊含鸿 蓝颖凡 李南 

机构地区：[1]广东省食品检验所,广东广州510540

出　　处：《酿酒》2016年第4期53-55,共3页Liquor Making

摘　　要：为探明蒸馏过程对白酒中塑化剂的影响,采用气相色谱-质谱联用方法测定白酒蒸馏前及各个阶段产物的17种邻苯二甲酸酯类物质的含量。结果表明,17种邻苯二甲酸酯类物质的标准曲线线性关系良好,加标回收率在84.25%~121.43%之间。不同蒸馏过程的样品只检出了邻苯二甲酸二丁酯（dinbutyl phthalate,DBP）。DBP在原酒中含量明显多于其他阶段,经过蒸馏后,DBP含量不断降低,复蒸馏酒中未检出,可见蒸馏过程对酒中塑化剂的去除有一定作用。The objective of this study was to determination the contents of 17 phthalate acid esters by gas chromatography-mass spectrometry（GC-MS） and to investigate the influence of liquor distillation process to contents of phthalate acid esters in liquor. The results showed that the linear relationship of the standard curves for 17 phthalate acid esters was good, and the recoveries of phthalate acid esters were between 121.43% and 84.25%. Di-n-butylphthalat were only detected in samples of different distillation process. The content of DBP in base liquor was significantly more than the liquor after distillation. After distillation, the content of DBP was reduced, and not detected in once more distilled liquor. Therefore, liquor distillation process have an effect on the removal of phthalate acid esters in the liquor.

关 键 词：塑化剂 白酒蒸馏 气相色谱-质谱 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]