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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.6元素分析-同位素比质谱法测定食醋总碳同位素比值1221223王修宁,赵超敏,韩丽,丁卓平,邓晓军,郭德华,韩芳(1.上海海洋大学食品学院,上海201306)(2.上海出入境检验检疫局,上海200135)(3.安徽出入境检验检疫局,安徽合肥230022)摘要:本文建立了一种利用元素分析-同位素比质谱法(Elementalanalyzer-Isotoperatiomassspectrometry,EA-IRMS)测定食醋总碳同位素比值的方法,并对食醋进行聚类分析。优化了样品
2、稀释倍数及进样量。2g芳香醋用4mL超纯水进行稀释,2g糯米酿造食醋用2mL超纯水进行稀释,苹果醋、配制白醋不稀释,进样量均为1μL,样品分析时间为670s。结果显示:芳香醋、糯米酿造13食醋、苹果醋及配制白醋的δC值范围分别为-26.94‰~-23.46‰、-25.06‰~-22.40‰、-27.99‰~-22.76‰、-19.06‰~-13.74‰,聚类分析可将不同产地、不同原料、不同生产方式的食醋进行初步归类,并且该方法可鉴别出芳香醋和掺入≥4%糯米酿造食醋、≥6%苹果醋、≥2%配制白醋的芳香醋混合样品。食醋及质控样品(咖啡因)的测试精度(SD)在0.02‰~0.2
3、5‰(n=6)之间,均小于0.3‰,满足方法检测分析要求。结果表明,所建EA-IRMS方法结合聚类分析可用于食醋分类及掺假鉴别。关键词:元素分析-同位素比质谱法;聚类分析;食醋;掺假文章篇号:1673-9078(2016)6-310-314DOI:10.13982/j.mfst.1673-9078.2016.6.047DetectionofVinegarTotalCarbonIsotopeRatiobyElementalAnalysis-IsotopeRatioMassSpectrometry1221223WANGXiu-ning,ZHAOChao-min,HANLi,D
4、INGZhuo-ping,DENGXiao-jun,GUODe-hua,HANFang(1.CollegeofFoodScience&Technology,ShanghaiOceanUniversity,Shanghai201306,China)(2.ShanghaiEntry-ExitInspectionandQuarantineBureau,Shanghai200135,China)(3.AnhuiEntry-ExitInspectionandQuarantineBureau,Hefei230022,China)Abstract:Amethodwasestablish
5、edfordeterminingthecarbonisotoperatioofvinegarsbyelementalanalysis-isotoperatiomassspectrometry(EA-IRMS),andclusteranalysiswasconductedonthevinegarsamples.Thesampledilutionfactorandinjectionvolumewereoptimized;2gofbalsamicvinegarwasdilutedin4mLofultrapurewater,2gofvinegarmadefromstickyric
6、ewasdilutedwith2mLofultrapurewater,andapplevinegarandblendedwhitevinegarwerenotdiluted.Thesampleinjectionvolumewas1μLandthesampleanalysis13timewas670s.TheresultsindicatedthattheδCvaluesofthebalsamicvinegar,stickyricevinegar,applevinegar,andblendedwhitevinegarwereintherangesof–(26.94-23.46
7、%),-(25.06-22.40%),-(27.99-22.76%)and-(19.06-13.74%),respectively.Thevinegarsproducedfromdifferentregions,withdifferentrawmaterials,anddifferentmodeswerepreliminarilyclassifiedbyclusteranalysis,andthismethodcoulddistinguishbetweenpurebalsamicvinegarsamplesandbalsami