GC-C-IRMS测定葡萄酒中6种风味物质的碳同位素比值  

Determination of Carbon Isotope Ratio for Six Flavour Characters in Wine by Gas GC-C-IRMS

作　　者：赵孔祥 高健会 宓捷波 刘旸 葛宝坤 郑文杰 ZHAO Kong-xiang;GAO Jian-hui;MI Jie-bo;LIU YANG;GE Bao-kun;ZHENG Wen-jie(Animal,Plant and Food Inspection Center of Tianjin Custom,Tianjin 300461,China;College of Life Sciences,Tianjin Normal University,Tianjin 300387,China)

机构地区：[1]天津海关动植物与食品检测中心,天津300461 [2]天津师范大学生命科学学院,天津300387

出　　处：《食品研究与开发》2019年第4期137-141,共5页Food Research and Development

基　　金：国家质量监督检验检疫总局科技计划项目(2017IK002)

摘　　要：建立一种利用气相色谱-燃烧-稳定同位素比值质谱仪测定葡萄酒中的6种风味物质(乙醇、甘油、异戊醇、乳酸乙酯、乙酸、2,3丁二醇)的碳稳定同位素比值的方法。采用滤膜过滤,稀释或直接上机测定,优化测定方法,风味物质分离完全,分析时间小于20 min。6种风味物质标准溶液测量精度(standard deviation,SD)范围为0.064‰～0.227‰,样品测量精度为0.115‰～0.300‰。利用该技术分析部分葡萄酒样品,结果表明不同地域样品及不同组分间C同位素比值存在一定差异。A method was developed to analyze the stable carbon isotope ratio of six flavour characters(ethanol,glycerol,3-methyl butanol,ethyl lactate,acetic acid,2,3-butanediol)in wine using gas chromatography combustion isotope ratio mass spectrometer(GC-C-IRMS).After filtration by millipore membrane,the wine or diluted wine was injected into GC-C-IRMS.The six flavour characters was seperated completely and the analytical time of each run was less than 20 min.The precision of this method was 0.064‰-0.227‰for analyzing standards and 0.115‰-0.300‰for wine samples.The carbon isotope ratioes of six volatile components were measured using GC-C-IRMS.The results indicated that there was a degree of difference in different countries and in components of the same sample.

关 键 词：气相色谱 同位素比值质谱 葡萄酒 风味物质 碳同位素比 

分 类 号：O657.63[理学—分析化学] TS262.6[理学—化学]