Rapid determination method for oxygen stable isotope of ethanol in alcoholic beverage

A technology for ethanol and beverages, which is applied in the field of identifying the authenticity of drinking alcohol and measuring the ratio of stable oxygen isotopes of ethanol in drinking alcohol. not high effect

Active Publication Date: 2013-03-13
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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Problems solved by technology

[0005] In this field, there is an urgent need for a method for the determination of ethanol oxygen isotopes that does not require complicated pretreatment, is simple to operate, low in cost, and / or has high precision, so as to solve the problem of low resolution, risk of fractionation, and large sample consumption during the ethanol separation process. Or the key technical issues such as long separation and determination time, which is conducive to the promotion and application of oxygen isotopes in ethanol in the field of authenticity identification of beverage wine / biofuels and metabolic pathway research

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  • Rapid determination method for oxygen stable isotope of ethanol in alcoholic beverage
  • Rapid determination method for oxygen stable isotope of ethanol in alcoholic beverage
  • Rapid determination method for oxygen stable isotope of ethanol in alcoholic beverage

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Embodiment 1

[0034] δ in ethanol 18 o VSMOW Determination of:

[0035] a) Using absolute ethanol (99.9%) and distilled water as experimental materials, prepare 1%, 5%, 10%, 20%, 40%, 60%, 80% and 99.9% ethanol aqueous solutions, and use acetone to treat the above solutions After corresponding dilution, put it into a 2mL sample bottle, put it in the sample tray and wait for the determination;

[0036]b) Set GC condition parameters: injection volume 1uL; injection port temperature: 200°C; constant flow mode: 1.2mL / min; split injection mode: 20:1; 150℃ / 5min / / 20 / / 200℃ / 1min;

[0037] c) Confirm that the working environment, airtightness, and vacuum of the ion chamber of the stable isotope ratio mass spectrometer meet the requirements, and then test the instrument to measure δ in CO 18 O precision and stability, adjust ion source parameter values ​​if necessary;

[0038] d) Set cracking tube parameters: cracking tube temperature is 1280°C;

[0039] e) Optimize the reaction conditions of th...

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Abstract

The invention relates to a rapid determination method for oxygen stable isotope of ethanol in an alcoholic beverage, and belongs to the technical field of stable isotope analysis. The method comprises the following steps: 1) using acetone to dilute an alcoholic beverage, and mixing for stand-by; 2) injecting a sample by a liquid injection needle, and using a GC with molecular sieve chromatographic capillary column to separate ethanol, acetone, water and other oxygen-containing compounds; 3) converting ethanol into CO with an on-line pyrolysis device; 4) determining delta 18O in CO produced by ethanol by CF-IRMS; and 5) based on a measured delta 18 O value of an isotopic reference material, correcting and calculating delta 18OVSMOW of the ethanol sample. The invention utilizes GC-TC-IRMS to realize rapid determination of oxygen stable isotope of ethanol in alcoholic beverage, and solves series of existing technical problems in pretreatment, such as ethanol purification before determination of oxygen stable isotope of alcohol in alcoholic beverage. The project can promote technological progress of ethanol oxygen isotope determination, and also provides technical methods for the future research on authentication and metabolic path of alcoholic beverage or biofuel.

Description

Technical field: [0001] The invention relates to a method for measuring the ethanol stable oxygen isotope ratio in an ethanol-containing solution, in particular to a method for measuring the ethanol stable oxygen isotope ratio in drinking wine. The present invention also relates to a method of authenticating the authenticity (eg authenticity of origin) of drinking wine. Background technique: [0002] Drinking wine refers to alcoholic beverages with an alcohol content (ethanol) of more than 0.5% (GB / T 17204-2008). It can be seen that ethanol is the characteristic main component of drinking wine, especially in whiskey, brandy and Chinese liquor. Basically more than 40%. The ethanol in alcoholic beverages is mainly derived from the fermentation and metabolism of raw materials by microorganisms. Therefore, the raw material information of alcoholic beverages can be traced through the O isotope of ethanol. For example, through the detection of ethanol oxygen isotopes in wine, it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 钟其顶王道兵熊正河
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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