浓香型白酒蒸馏过程中金属元素的迁移变化规律  

Transfer of Metal Elements in the Distillation Process of Chinese Luzhou-Flavor Liquor

作　　者：李永娇 张宿义[2,3] 霍丹群[1] 曾娜[2,3] 周涛 李德林[2,3] 杨艳[2,3] 王明[2,3] 

机构地区：[1]重庆大学生物工程学院,重庆400044 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]泸州市产品质量监督检验所,四川泸州646000

出　　处：《食品科学》2016年第16期156-161,共6页Food Science

基　　金：四川省科技支撑计划项目(2014SZ0022)

摘　　要：利用微波消解结合电感耦合等离子体质谱检测的方法测定泸州老窖浓香型白酒蒸馏过程中,蒸馏前后的酒糟、底锅水及所得的酒样样品中Na、K、As、Pb、Cd、Sn、Ti、Mg、Fe、Cu、Mn、Zn、Ca、Al、Ni、Cr和Ba 17种金属元素的含量,并借助SPSS统计学软件采用t检验分析酒体中对应元素的来源。结果表明,蒸馏之后超过94%的金属元素仍保留在糟醅中,不到6%的金属元素转移至白酒及底锅水中。Pb、Mn、Cr等重金属元素的转移率显著低于Na、K、Ca和Mg等矿质元素,有效减少了酒中Pb、Mn、Cr等重金属的超标几率。酒样中的Ca、Cu、K、Mg、Na、Zn和Ba等元素主要来源于糟醅,而蒸馏使用的设备则会引入Fe、Ni、Al、Sn元素,Pb和Cr等有害重金属。A total of 17 common metal elements including Na, K, As, Pb, Cd, Sn, Ti, Mg, Fe, Cu, Mn, Zn, Ca, Al, Ni, Crand Ba were measured in fermented grains, distillery spent wash and liquor samples using inductively coupled plasmamass spectrometry （ICP-MS） coupled with microwave digestion before and after distillation. SPSS was applied to analyzethe origin of related elements in liquor samples by t-test. The results suggested that more than 94% of the overall metalelements remained in the wine lees after distillation, while less than 6% metal ions were transferred into either spent washor the resultant liquor. Heavy metal ions such as Pb, Mn and Cr showed lower transfer ratio than Na, K, Ca and Mg, whichsignificantly reduced the possibility of transfer of those hazardous components from the polluted raw materials to liquor. Itwas also found that Ca, Cu, K, Mg, Na, Zn and Ba in liquor samples were mainly from wine lees and the equipment used inthe distillation process would introduce Fe, Ni, Al and Sn, and even Pb and Cr to the liquor.

关 键 词：泸州浓香型白酒 重金属离子 蒸馏过程 微波消解 电感耦合等离子体质谱 

分 类 号：O652.2[理学—分析化学]