| 酿造食醋中碳、氧同位素比值的测定及应用研究 |
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| 引用本文： | 王 奇,刘钟栋,熊 岑,肖伟敏,张协光,杨国武.酿造食醋中碳、氧同位素比值的测定及应用研究[J].中国酿造,2018,37(3):166. |
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| 作者姓名： | 王 奇 刘钟栋 熊 岑 肖伟敏 张协光 杨国武 |
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| 作者单位： | （1.河南工业大学 粮油食品学院，河南 郑州 450001；2.深圳市计量质量检测研究院，广东 深圳 518000；3.广东石油化工学院 环境与生物工程学院，广东 茂名 525000） |
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| 基金项目： | 国家重点研发计划资助（2016YFD0400800）；广东省科技厅广东省协同创新与平台环境建设专项（2016A040403075） |
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| 摘 要： | 以酿造食醋为研究对象，建立元素分析/连续流-稳定同位素比质谱法（EA/GasBench Ⅱ-IRMS）测定食醋总碳、水中氧同位素比值（δ13C和δ18O）的方法。通过优化稀释倍数与进样体积，得到δ13C值测定最佳条件为食醋稀释2倍，进样体积1.0 μL；通过优化平衡时间和样品体积，得到δ18O值测定时平衡时间为24 h，样品体积为500 μL。结果表明，在最佳条件下，食品样品碳同位素比测定值标准偏差（SD）值均＜0.30‰，氧的同位素比测定值的SD值均＜0.10‰，表明该测定方法的稳定性较好。山西食醋总碳δ13C值分布在-23.26‰～-20.80‰，水中氧的δ18O值在-5.66‰～-4.49‰；镇江食醋总碳δ13C值在-25.93‰～-20.70‰，水中氧的δ18O值在-8.35‰～-5.61‰；结合碳氧同位素比值分析，可以将山西老陈醋、镇江香醋和镇江陈醋区分开（P＜0.01）。
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| 关 键 词： | 元素分析-稳定同位素比质谱法 连续流-稳定同位素比质谱法 食醋 地域性 |
Determination of carbon and oxygen isotope ratio in vinegar and its application in brewing vinegar |
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| WANG Qi,LIU Zhongdong,XIONG Cen,XIAO Weimin,ZHANG Xieguang,YANG Guowu.Determination of carbon and oxygen isotope ratio in vinegar and its application in brewing vinegar[J].China Brewing,2018,37(3):166. |
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| Authors: | WANG Qi LIU Zhongdong XIONG Cen XIAO Weimin ZHANG Xieguang YANG Guowu |
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| Affiliation: | (1.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2.Shenzhen Academy of Metrology and Quality Inspection, Shenzhen 518000, China; 3.College of Environmental and Biological Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China) |
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| Abstract: | Using the vinegar as research object, the method for determination of total carbon isotope ratio in vinegars and oxygen isotope ratio in water (δ13C and δ18O) by EA/GasBench Ⅱ-IRMS was established. By optimization of dilution ratio and injection volume, the optimum determination conditions of δ13C value were vinegar dilution ratio 2 times and injection volume 1.0 μl. By optimization of equilibration time and sample volume, the optimum determination conditions of δ18O value were equilibration time 24 h and sample volume 500 μl. The results showed that under the optimum conditions, the SD values of the carbon isotope ratios of vinegars were all less than 0.30‰, and the SD values of oxygen isotope ratio were all less than 0.10‰, which indicated that the method showed good stability. The total carbon δ13C values in Shanxi matured vinegar were -23.26‰～-20.80‰, δ18O values in water were -5.66‰～-4.49‰. The total carbon δ13C values in Zhenjiang vinegar was -25.93‰～-20.70‰, δ18O values in water were -8.35‰～-5.61‰. Combined with the carbon and oxygen isotope ratio analysis, the Shanxi and Zhenjiang vinegars could be separated (P＜0.01). |
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| Keywords: | EA-IRMS GasBench II-IRMS vinegar regionalism |
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