摘要
建立了气相色谱-质谱（GC-MS）法定量白酒中氨基甲酸乙酯（EC,ethyl carbamate）的分析方法,并对小窖芝麻香型白酒在蒸馏过程中不同馏分EC含量的变化规律进行了分析研究。结果表明,该方法线性关系大于0.999,定量限低至1.98μg/L,相对标准偏差（RSD,relative standard deviation）为0.51%-1.17%,不同样品中EC的回收率在92%-113%之间。该方法简单、快速、灵敏、准确度高,满足白酒中EC的检测要求。小窖芝麻香型白酒中各馏分酒EC含量相对较低,且不同发酵层次酒醅的馏分中EC含量的变化呈现明显规律,其中在面糟馏分中的EC含量最高,其次是中糟馏分,底糟馏分最低。此外,面糟和中糟馏分中的EC含量在蒸馏过程中呈现下降趋势。快速分析芝麻香型白酒蒸馏过程中EC含量的变化规律,为探索白酒中EC的可能来源及降除方法提供了依据。
A method for fast measurement of ethyl carbamate （EC） in liquor by GC-MS had been developed and such method was used to analyze the change rules of EC content in Zhimaxiang Baijiu during the distillation. The experimental results showed that such method had good linear relationship （R^2〉0.999）, the quantitative limit was 1.98 μg/L, RSD was between 0.51% and 1.17 %, and the recovery was within 92 %- 113 %. Such method was simple, rapid, and sensitive with high precision. It was suitable for EC determination in liquor. EC content in each fractions during the distillation was relatively low, and EC content change presented significant rules in the fractions of different fermenta- tion layers： the fraction of surface fermented grains had the highest EC content, then the fraction of middle fermented grains, and the fraction of bottom fermented grains had the lowest EC content. In addition, EC content in surface fermented grains and middle fermented grains had downward trend along with distillation process. The rapid analysis of EC in Zhimaxiang Baijiu during the distillation provided the evidences for ex- ploring the possible source of EC in liquor and its elimination methods.
出处
《酿酒科技》
2016年第1期53-55,59,共4页
Liquor-Making Science & Technology
