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Detection method for determining whether liquor is adulterated

A detection method and technology for liquor, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of flooding of adulterated liquor, incompetent detection standards, inability to accurately and effectively identify exogenous aroma substances, etc. The method is simple and meets the effect of daily quantitative analysis

Inactive Publication Date: 2015-07-08
ANIMAL AND PLANT & FOOD DETECTION CENTER JIANGSU ENTRY EXIT INSPECTION AND QUARANTINE BUREAU
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current analysis and testing standards for liquor (GB / T 10345-2007) have been unable to accurately and effectively identify the ubiquitous liquor adulteration behavior of exogenous aroma substances. As a result, adulterated liquor is now rampant in the domestic market. But testing standards are ineffective

Method used

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  • Detection method for determining whether liquor is adulterated
  • Detection method for determining whether liquor is adulterated
  • Detection method for determining whether liquor is adulterated

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 Database establishment

[0035] Sample selection: The carbon isotope ratio database of pure liquor was established with 37 pure liquors of 19 brands of the four major flavor types of liquor. The Luzhou-flavor type includes 12 samples of 7 brands including Wuliangye, Luzhou Laojiao, Yanghe, Shuijingfang, Gujing Gongjiu, Century Yingjia and Suzhou Bridge, and the Fen-flavor type includes 11 samples of 5 brands including Fenjiu, Erguotou, and Henan Baofeng Liquor. The sauce-flavored type includes 10 samples of 5 brands of Moutai, Langjiu, Laimao, Xijiu, and Zhenjiu, and the rice-flavored type includes 4 samples of 2 brands of Guilin Sanhua Wine and Bingyu Manor Rice Puree Wine.

[0036] Sample preparation and pretreatment: 37 samples of liquor were stored at room temperature. During operation, the samples should be prevented from being contaminated. Select an appropriate amount of sample liquor, marked as samples 1-37, without pre-treatment, and directly extr...

Embodiment 2

[0040] Embodiment 2 The establishment of detection standard

[0041] We use the data collected in Example 1 to calculate the δ of ethyl acetate and ethyl hexanoate 13 C value difference Δδ 13 C ethyl a-c , acetic acid and hexanoic acid δ 13 C value difference Δδ 13 C acid a-c and each component δ 13 C maximum difference Δδ 13 C max .

[0042] And carry out data analysis on the aforementioned statistical results to obtain Δδ 13 C ethyl a-c In the range of -1.20‰ to 1.30‰, Δδ 13 C acid a-c In the range of -1.35‰ to 1.45‰, each component δ 13 C maximum difference Δδ 13 C max <2.30 ‰ this judgment standard.

[0043] In order to test this standard, we extracted three equal parts of each liquor sample to form three experimental groups, each of which contained 37 liquor samples.

[0044] Then add 0.1 mg / kg ethyl acetate to the first experimental group, add 0.1 mg / kg isoamyl alcohol to the second experimental group, and add 0.1 mg / kg acetic acid solution to the third...

Embodiment 3

[0048] Example 3 Inspection of Liquor Samples

[0049] Using the experimental method in Example 1, we investigated 46 liquor samples of 4 flavor types sold in the domestic market, and measured the ethyl acetate δ of each sample respectively. 13 C ethyl acetate , ethyl hexanoate δ 13 C ethyl caproate , isoamyl alcohol δ 13 C isoamyl alcohol , ethyl lactate δ 13 C ethyl lactate , acetic acid δ 13 C acetic acid Hexanoic acid delta 13 C caproic acid , and calculate the δ of ethyl acetate and ethyl hexanoate 13 C value difference Δδ 13 C ethyl a-c , acetic acid and hexanoic acid δ 13 C value difference Δδ 13 C acid a-c and each component δ 13 C maximum difference Δδ 13 C max .

[0050] According to the established carbon isotope ratio requirements of pure liquor: Δδ 13 C ethyl a-c In the range of -1.20‰ to 1.30‰, Δδ 13 C acid a-c In the range of -1.35‰ to 1.45‰, each component δ 13 C maximum difference Δδ 13 C max <2.30 ‰ is the judgment standard to judg...

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Abstract

The invention relates to the field of quality detection, in particular relates to the field of the quality detection of liquor, more particularly relates to a detection method for determining whether liquor is adulterated and creatively discloses a detection method for determining whether liquor is adulterated. The detection method is a gas chromatography-isotope ratio mass spectrometry combined detection method. The detection method comprises the steps of 1) building a carbon isotope ratio database of a pure liquor; 2) detecting the carbon isotope ratio of a to-be-detected sample; 3) comparing the carbon isotope ratio obtained in the step 2) with the carbon isotope ratio in the database, determining the to-be-detected sample to be unadulterated liquor if the carbon isotope ratio is in a database standard range, and determining the to-be-detected sample to be adulterated liquor if the carbon isotope ratio is not in the database standard range. The detection method is higher in sensitivity and better in reliability.

Description

technical field [0001] The invention relates to the field of quality detection, in particular to the field of quality detection of liquor, and more specifically to a detection method for identifying adulteration in liquor. Background technique [0002] Baijiu is a traditional Chinese distilled liquor, which is fermented and distilled from starch or sugar raw materials. The liquor is colorless (or slightly yellow) and transparent. After storage and aging, it has a compound aroma mainly composed of esters, alcohols, and acids. . my country's liquor, brandy, whiskey, vodka, rum, and gin are listed as the world's six largest distilled spirits. [0003] The main components of liquor are ethanol and water, which account for 98% to 99% of the total amount of liquor, and various trace organic components (accounting for 1% to 2% of the total amount) dissolved in it as liquor The aroma and taste present the substance and determine the style of liquor. [0004] The current national ...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 吴斌费晓庆张睿丁涛沈崇钰沈伟建
Owner ANIMAL AND PLANT & FOOD DETECTION CENTER JIANGSU ENTRY EXIT INSPECTION AND QUARANTINE BUREAU
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