白酒中总酯含量国标检测方法改进  

Improvement of national standard detection method for total ester content in Baijiu

作　　者：淳君 王凡 汪枷彤 赵雅敏 吴建霞 林琳 CHUN Jun;WANG Fan;WANG Jiatong;ZHAO Yamin;WU Jianxia;LIN Lin(Kweichow Moutai Co.,Ltd,Zunyi 564501,China;Kweichow Moutai Group,Zunyi 564501,China;Guizhou Brewing Engineering Technology Research Center,Zunyi 564501,China)

机构地区：[1]贵州茅台酒股份有限公司,贵州遵义564501 [2]贵州茅台酒厂(集团)有限责任公司,贵州遵义564501 [3]贵州省酿酒工程技术研究中心,贵州遵义564501

出　　处：《中国酿造》2024年第8期269-273,共5页China Brewing

摘　　要：为改进GB/T 10345—2022《白酒分析方法》规定的总酯测定方法,减少不必要的化学试剂消耗,节约返滴定时间。在此国标基础上,该研究以白酒样品为研究对象,根据中和游离酸需要的氢氧化钠体积预测使酒样完全皂化的氢氧化钠添加量,以皂化用氢氧化钠体积为参比,差值法公式计算皂化用氢氧化钠的体积。结果表明,酒样中加入皂化用氢氧化钠体积为45 mL时,可完全皂化。以差值法确定白酒中总酯含量计算公式为Y=X-MOD(X,5)+15,计算满足样品完全皂化所加入的氢氧化钠体积。改进方法与国标检测结果的相对偏差均<2.91%,加标回收率为95.68%~99.65%,精密度试验结果相对标准偏差(RSD)为0.11%~0.76%,均满足检测要求。In order to improve the total ester determination method stipulated in GB/T 10345—2022"Method of analysis for Baijiu",to reduce unnecessary chemical reagent consumption and save back titration time,using Baijiu sample as the research object,according to the volume of sodium hydroxide required to neutralize free acid,the amount of sodium hydroxide added to the Baijiu sample to completely saponify was predicted,and the volume of sodium hydroxide for saponification was calculated using the difference formula.The results showed that the Baijiu sample could be completely saponified when the volume of sodium hydroxide for saponification was 45 ml.The difference method was used to determine the total ester content in Baijiu with the formula Y=X-MOD(X,5)+15,and the volume of NaOH added to satisfy the complete saponification of the sample was calculated.The relative deviation between the improved method and the national standard results was less than 2.91%.The recovery rates were 95.68%-99.65%,and the relative standard deviations(RSD)of precision tests results were 0.11%-0.76%,all of which met the detection requirements.

关 键 词：白酒 总酯检测 皂化法 

分 类 号：TS207.3[轻工技术与工程—食品科学]