HPLC同时测定酱香型白酒酒糟中13种有机酸的分析研究  

Simultaneous Determination of 13 Organic Acids in Fermented Grains of Jiangxiang Baijiu by HPLC

作　　者：侯睿 向丽萍 张冰雪 任伟 张琴 骆书娜 HOU Rui;XIANG Liping;ZHANG Bingxue;REN Wei;ZHANG Qin;LUO Shuna(Zunyi Product Quality Inspection and Testing Institute,Zunyi,Guizhou 563099,China)

机构地区：[1]遵义市产品质量检验检测院,贵州遵义563099

出　　处：《酿酒科技》2023年第8期103-107,111,共6页Liquor-Making Science & Technology

基　　金：贵州省科技计划项目《遵义市综合检验检测创新公共服务平台能力提升》黔科中引地[2021]4008。

摘　　要：有机酸对酱香型白酒的香气、味觉和口感有重要的影响,酱香型白酒显著特征表现为“酸高”。为进一步加强白酒中有机酸的品质控制,该研究建立了高效液相色谱(HPLC)法同时测定白酒酒糟中13种有机酸的方法,实现了多种有机酸之间有效分离。结果表明,该方法测定13种有机酸在0.000158~0.0947mg/mL范围内线性关系良好(R^(2)>0.99),峰面积重复性相对标准偏差(RSD)<5%,加标回收率84.0%~111.0%。采用该方法对同一企业不同车间七轮次酒酒糟进行检测,能准确测定出不同酒糟中13种有机酸的差异,该方法简单快捷、准确可靠,重现性好,证明该方法可用于实际生产中酱香型白酒酒糟中13种有机酸的含量检测。Organic acids have important influence on the aroma,taste and flavor of Jiangxiang Baijiu,which is characterized by high acidity.In order to control the organic acid content in Baijiu,an HPLC method was established for simultaneous determination of 13 organic acids in the fermented grains of Baijiu,and effective separation of multiple organic acids was realized.The linearity of the method was good in the range of 0.000158 mg/mL to 0.0947 mg/mL(R^(2)>0.99),the relative standard deviation(RSD)was less than 5%,and the spiked recoveries were in the range of 84.0%to 111.0%.The method was used to test the fermented grains from differ-ent workshops of the same distillery,and their differences in organic acids could be accurately determined.The method is simple,fast,accurate and reliable,and has good reproducibility,which can be used for the detection of the 13 organic acids in the fermented grains of Jiangxiang Baijiu in actual production.

关 键 词：高效液相色谱法 有机酸含量 白酒酒糟 

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]