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刊物期号: 201802

气相色谱内标法测定白酒中甲醇含量的确认及应用(62)

作者: 狄红梅,李艳敏,张立严

地址:北京顺鑫农业股份有限公司牛栏山酒厂,北京 邮编:101301
摘要 通过气相色谱内标法测定白酒中甲醇的含量的实验比较,按照国家标准GB 5009.266—2016《食品安全国家标准 食品中甲醇的测定》中的程序升温条件:初温40 ℃,保持1 min,以4.0 ℃/min升到130 ℃,以20 ℃/min升到200 ℃,保持5 min。优化后升温条件为,初温35 ℃,保持3 min,以1.0 ℃/min升到50 ℃,以20 ℃/min升到200 ℃,保持5 min。检测器温度:250 ℃,进样口温度:250 ℃,载气流量:1.0 mL/min,进样量:1.0 μL,分流比:20∶1。结果表明,程序升温条件优化后,按此方法能够对白酒中甲醇含量和其他香味成分进行简单、快速、准确的检测,为我厂白酒甲醇的检测和白酒产品质量的控制提供技术指导。
关键词 气相色谱法; 内标法; 白酒; 甲醇
中图分类号: TS262.3;TS261.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)02-0062-03

英文标题: Determination of Methanol Content in Baijiu by GC Internal Standard Method

英文作者: DI Hongmei, LI Yanmin and ZHANG Liyan

英文地址: Niulanshan Distillery, Beijing 101301, China

英文摘要 The determination of methanol content in Baijiu by GC internal standard method was explored. According to the temperature rise program in national standard GB 5009.266—2016, initial temperature was kept at 40 ℃ for 1 min, then increased to 130 ℃ at the rate of 4 ℃/min, then increased to 200 ℃ at the rate of 20 ℃/min and kept for 5 min. The optimized temperature rise program was as follows: initial temperature was kept at 35 ℃ for 3 min, then increased to 50 ℃ at the rate of 1 ℃/min, then increased to 200 ℃ at the rate of 20 ℃/min and kept for 5 min. Detector temperature was at 250 ℃, injection port temperature was at 250 ℃, carrier gas flow rate was 1.0 mL/min, sample volume was 1.0 μL, and split ratio was 20∶1. The experimental results proved that the optimized temperature rise program was beneficial to rapid and accurate determination of methanol content and other flavoring compounds in Baijiu. This study provided technical guidance for Baijiu quality control and methanol content determination in distilleries. (Trans. by YUE Yang)
英文关键词 GC; internal standard method; Baijiu; methanol
      

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