应用离子色谱法检测牛栏山二锅头原酒中有机酸类物质

该研究基于离子色谱（IC）技术，建立了清香型白酒原酒中21种有机酸类风味物质的分析方法。 该方法可在50 min内实现21 种有机酸类的完全分离，各有机酸测得的线性相关系数R2均＞0.99，并且21种有机酸检测限在7.87～250.00 μg/L之间，加标回收率除 甲酸外，均在82%～118%之间。 该方法具有操作简单、灵敏度高、检测有机酸种类多的特点，适合于白酒原酒中有机酸的分析检测。 采用该方法对牛栏山二锅头原酒不同摘酒段中有机酸的构成和含量进行了分析，共检出9种有机酸。 通过分析不同摘酒段条件下原 酒中有机酸成分的变化情况，为确定最佳的生产工艺提供指导，同时明确不同工艺原酒中有机酸类物质含量差异，为后期酒体设计 提供理论依据。

Determination of organic acids in Erguotou base liquor of Niulanshan by ion chromatography

In this study, a method for the analysis of 21 kinds of organic acids in light-flavor Baijiu base liquor was established based on ion chro- matography. The method could achieve the complete separation of 21 kinds of organic acids in 50 min, the linear correlation coefficient R2 of each organic acid was above 0.99, and the detection limit of 21 organic acids was 7.87-250.00 μg/L. The standard recovery rate was between 82% and 118% except for formic acid. The method had the characteristics of simple operation, high sensitivity and detecting many kinds of organic acids, and was suitable for the analysis and detection of organic acids in Baijiu base liquor. The composition and content of organic acids in different extraction stages of Niulanshan Erguotou Baijiu were analyzed, and a total of 9 kinds of organic acids were detected. By analyzing the changes of composition of organic acids in base liquor at different distillation stages, the study provided guidance for the determination of the optimal production process. At the same time, the content of organic acids in base liquor with different process was determined, which provided theoretical basis for Baijiu design in the later stage.