五粮浓香型白酒掺杂食用酒精的鉴别研究——基于碳稳定同位素技术

Identification of Yibin-flavor liquor adulterated with edible alcohol——Based on stable carbon isotope technology

中文关键词:  碳同位素  五粮浓香型  白酒  掺假  食用酒精

英文关键词:carbon isotope  Yibin-flavor  liquor  adulteration  edible alcohol

中文摘要:

      目的 研究五粮浓香型白酒(原酒和成品酒)掺杂玉米及大米食用酒精后的乙醇碳同位素组成的变化规律, 从而为白酒掺假鉴别服务。方法 利用高温氧化还原稳定同位素比值质谱仪(isotope ratio mass spectrometer, IRMS)联用仪, 对五粮浓香型白酒(原酒和成品酒)掺杂玉米及大米食用酒精后的乙醇碳同位素进行测试分析。结果 宜宾地区所产不同年份和不同酒精度的原酒和成品酒, δ13C乙醇值范围分别为-21.42‰~-23.57‰和-21.01‰~-23.15‰, 原酒和成品酒δ13C乙醇值分布范围基本一致, 随年份和酒精度的不同其乙醇同位素组成无明显的变化规律。添加玉米酒精的原酒和成品酒的δ13C乙醇值明显增加, 其值与添加量表现为正相关, 当成品酒中酒精添加量为10%时, 其δ13C乙醇差值为1.85‰, 单样本t检验时差异性显著(双尾)0.000<0.05。添加大米酒精的原酒和成品酒的δ13C乙醇值明显减小, 其值与添加量表现为负相关, 当原酒中酒精添加量为10%时, 其δ13C乙醇差值为0.50‰, 单样本t检验时差异性显著(双尾)0.022<0.05。结论 利用乙醇碳同位素组成判断宜宾产五粮浓香型白酒掺杂单一原料食用酒精, 当掺杂食用酒精体积达到一定比例时, 具有一定的应用前景。

英文摘要:

      Objective To study the change law of the carbon isotope composition of ethanol after Yibin-flavor liquor (original liquor and bottled liquor) mixed with corn and rice edible alcohol, thereby identifying the adulteration of Yibin-flavor liquor. Methods Using high-temperature oxidation-reduction stable isotope ratio mass spectrometer (IRMS) combined instrument, the carbon isotope of ethanol in Yibin-flavor liquor (original liquor and bottled liquor) mixed with corn and rice edible alcohol was analyzed. Results The δ13C ethanol values of original liquor and bottled liquor produced in different years and different alcoholic degrees in Yibin area were –21.42‰~–23.57‰ and –21.01‰~–23.15‰, respectively. The distribution range of δ13C ethanol value of original liquor and bottled liquor was basically the same, There was no obvious change rule of the carbon isotope composition of ethanol in different years and alcohol levels. The δ13C value of ethanol in original liquor and bottled liquor with corn alcohol increased significantly, and it’s value was positively correlated with the amount of addition. When the amount of alcohol added to bottled liquor was 10%, the δ13C value of ethanol difference was 1.85‰, one-sample T-test was significantly different (two-tailed) 0.000<0.05. The δ13C value of ethanol in original liquor and bottled liquor with rice alcohol reduced significantly, and it’s value was negatively correlated with the amount of addition. When the amount of alcohol added to original liquor was 10%, the difference of δ13C ethanol value was 0.50‰, one-sample T-test was significantly different (two-tailed) 0.022<0.05. Conclusion Studies have shown that the use of ethanol carbon isotope composition to identify Yibin-flavor liquor mixed with a single raw material edible alcohol has a certain application prospects, when the volume of mixed edible alcohol reaches a certain proportion.