A method for detecting exogenously added ethyl lactate in liquor
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A technology for ethyl lactate and liquor, applied in the direction of testing food, measuring devices, testing beverages, etc., can solve the problem of high operation and maintenance costs, solve the lack of detection methods and technical methods, standardize development, protect intellectual property rights and consumers. effect of interest
Active Publication Date: 2018-07-24
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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At present, there are also reports on the application of stable isotope technology in the liquor industry to identify the authenticity of products (such as paper: Isotope identification technology for solid-state liquor and solid-liquid liquor; patent: a method for identifying the authenticity of solid-state liquor), but the above-mentioned The research is mainly aimed at the detection of edible alcohol in liquor, but did not discuss whether the liquor contains exogenously added food additives such as ethyl caproate and ethyl lactate, and domestic related research is still assisted by relevant databases Identification, operation and maintenance costs are high
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Embodiment 1
[0019] a) Obtained 11 new distilled base liquor samples of Luzhou-flavor liquor from a traditional solid-state craft liquor enterprise, as real samples without adding ethyl caproate and ethyl lactate;
[0020] b) Purchase 4 liquor samples from the market that claim to have no exogenous ethyl caproate and ethyl lactate added;
[0021] c) Determination of δ of ethyl caproate and ethyl lactate of real samples 13 C value (denoted as δ 13 C 己 and δ 13 C 乳 );
[0022] d) Select n-propanol as the carbon isotope endogenous marker of ethyl caproate and ethyl lactate, and determine the δ of n-propanol in real samples 13 C value, denoted as δ 13 C 正丙醇 .
[0023] e) Calculate the difference and the standard deviation of the carbon isotope ratio between ethyl hexanoate and n-propanol, ethyl lactate and n-propanol respectively and the difference (see Table 1), as seen in Luzhou-flavor liquor ethyl hexanoate and n-propanol δ 13 The distribution range of C difference is -8.86‰~-10.5...
Embodiment 2
[0032] A) select the new distilled base liquor sample A that does not add ethyl caproate and ethyl lactate as reference sample;
[0033] B) The food additives ethyl caproate and ethyl lactate were added to sample A according to the ratios of 1:9, 2:8, 4:6, 6:4 and 8:2 respectively, and 5 new craft liquors were blended;
[0034] C) Determination of the δ of n-propanol, ethyl caproate and ethyl lactate of sample A and 5 new craft liquors 13 C value, calculate the difference between ethyl hexanoate and ethyl lactate and the carbon isotope of n-propanol Δ 13 C, the results are shown in Table 3.
[0035] Table 3 Sample Descriptive Statistics
[0036]
[0037]
[0038] It can be seen from Table 3 that the carbon isotope difference Δ between ethyl caproate and ethyl lactate and n-propanol in the new craft liquor 13 C decreases with the increase of the content of ethyl caproate added, and increases with the increase of the content of ethyl lactate added, and when the addition...
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Abstract
The invention relates to a method for detecting exogenously added ethyl caproate and ethyl lactate in liquor on the basis of a stable isotope technique and principle and belongs to the technical field of authenticity identification of liquor. The method mainly comprises steps as follows: (1), the carbon isotope composition of a target chemical compound (ethyl caproate and / or ethyl lactate) in a fragrance type real liquor sample is detected, and the carbon isotope composition of a carbon isotope endogenous marker of the target chemical compound is detected, and the average difference of delta13C values between the target chemical compound and an internal standard substance as well as the standard deviation sigma is determined; (2), delta13C values of the target chemical compound and the internal standard substance of the target chemical compound in the to-be-detected liquor sample are detected, and the difference value delta13C (to-be-detected sample) of the target chemical compound and the internal standard substance is calculated; (3), whether the to-be-detected sample contains the exogenously added ethyl caproate and / or ethyl lactate is judged. The method used for effectively detecting whether the liquor contains exogenously added ethyl caproate and / or ethyl lactate is established with a stable isotope technique.
Description
Technical field: [0001] The invention relates to a method for identifying the authenticity of liquor based on stable isotope technology, and belongs to the technical field of authenticity identification of liquor products. Background technique: [0002] Baijiu is a unique distilled liquor product in China. It is listed as the world's six famous distilled liquors together with brandy, Scotch whiskey, vodka, rum and gin. Liquor is a traditional product with a long history of the Chinese nation, and it is also an indispensable drink with profound historical and cultural heritage to meet people's continuous progress in material culture and spiritual culture. At present, the liquor industry has become an important part of my country's food industry: in 2014, the cumulative output of my country's liquor industry was 12.5713 million tons, the annual sales revenue of the liquor industry was 525.9 billion yuan, and the total profit was 69.9 billion yuan. [0003] According to GB / T 1...
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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 钟其顶王道兵
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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