一种检测酿酒粮食中总糖碳稳定同位素的方法

摘要

A method for detecting stable carbon isotope ratio (δ13C) of total sugar in liquor-making grains had been developed. The to-tal sugar was extracted by using high-temperature amylase to improve the sampling uniformity. Then white carbon black was used to achieve heat-drying of liquefied liquid. Compared with freeze-drying, heat-drying could shorten the drying time, reduce production costs and decrease energy consumption. Element analyzer-stable isotope ratio mass spectrometry (EA-IRMS) for the detection of δ13C of total sugar in liquor-making grains had the advantages of good stability, high precision, etc.%建立一种检测酿酒粮食中总糖碳稳定同位素的方法.利用高温淀粉酶液化酿酒粮食淀粉,提取出总糖,提高了取样均匀度;利用白炭黑的吸附作用,实现了对酿酒粮食液化液的热风干燥,相较于冷冻干燥缩短了时间、降低了成本、减少了能耗;采用元素分析-稳定同位素比质谱联用仪检测酿酒粮食中的总糖碳稳定同位素,稳定性好、精密度高.