浓香型白酒中风味物质氧稳定同位素的检测方法  

Detection of Stable Oxygen Isotope of Flavor Compounds in Nongxiang Baijiu

作　　者：张倩 谢正敏 魏金萍 黄箭 范涛 叶华夏 安明哲 ZHANG Qian;XIE Zhengmin;WEI Jinping;HUANG Jian;FAN Tao;YE Huaxia;AN Mingzhe(Wuliangye Co.Ltd.,Yibin,Sichuan 644007,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《酿酒科技》2022年第7期136-138,144,共4页Liquor-Making Science & Technology

摘　　要：建立一种检测浓香型白酒中4种重要风味物质氧稳定同位素(δ^(18)O)的方法。用气相色谱仪将浓香型白酒样品中各风味物质与其他含氧物质分离,采用裂解转化装置GC Isolink将各风味物质转化为CO,最后利用稳定同位素比值质谱仪检测浓香型白酒中风味物质的δ^(18)O。结果表明,该方法能准确的测定浓香型白酒中4种重要风味物质(己酸乙酯、乳酸乙酯、乙酸和己酸)的氧稳定同位素比值,风味物质分离度佳、稳定性好、重复测定标准偏差均小于0.3‰,完全满足测定需求,为风味物质δ^(18)O在浓香型白酒鉴别领域的应用提供了技术支持。This study established a method for the detection of the stable oxygen isotope(δ^(18)O)of 4 important flavor compounds in Nongxiang Baijiu.Gas chromatography(GC)was used to separate the target flavor compounds from other oxygenated substances.Then GC Isolink was used to convert each flavor compound into CO.Finally,the stable isotope ratio mass spectrometry(IRMS)was used to detect the δ^(18)O of each flavor compound.The research results showed that the method could accurately detect the δ^(18)O of the 4 flavor compounds(ethyl hexanoate,ethyl lactate,acetic acid and hexanoic acid)in Nongxiang Baijiu.The method had high separation degree and good stability,and its standard deviation of repeated measurement was less than 0.3‰.The method completely meets the requirements of the determination,and can provide technical support for the application of δ^(18)O in Nongxiang Baijiu identification.

关 键 词：浓香型白酒 氧稳定同位素(δ18O) 稳定同位素比值质谱仪(IRMS) 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]