白兰地成分检测方法的研究进展-食品安全质量检测学报.PDF

第9 卷 第 12 期 食品安全质量检测学报 Vol. 9 No. 12 2018 年6 月 Journal of Food Safety and Quality Jun. , 2018 白兰地成分检测方法的研究进展 * 谢爱华 , 熊含鸿, 孙文佳 (广东省食品检验所, 广州 510435) 摘 要: 白兰地是世界著名的蒸馏酒之一, 以葡萄等水果为原料经破碎榨汁、发酵、蒸馏得到的蒸馏液, 再经 橡木桶陈酿贮存而成的。酸类、酯类、醛类、醇类等挥发性、非挥发性组分的种类及含量与白兰地的品质有 着直接的联系, 另外白兰地因产地或蒸馏工艺的差异而含有不同的铜、磷等矿物元素。因此, 对白兰地中主要 成分的检测方法研究对于确定白兰地质量、鉴定白兰地真伪及市场良性竞争和食品安全均有很重要的意义。 本文主要对白兰地中挥发性、非挥发性及矿物质组份含量的分析检测方法研究现状进行了概述, 为白兰地的 真假鉴别、酒龄和产地甄别、质量分级及风险成分监控等提供可行性的参考。 关键词: 白兰地; 挥发性组分; 矿物元素; 成分检测 Research progress on detection method of brandy components * XIE Ai-Hua , XIONG Han-Hong, SUN Wen-Jia (Guangdong Institute of Food Inspection, Guangzhou 510435, China) ABSTRACT: Brandy is one of the world famous distilled spirits. It is distilled from the fermentation products of crushed juice of grapes and some other fruits, and then stored in oak barrels. Brandy produces a large number of acid esters, aldehydes and alcohols in the process of fermentation. The types and content of volatile non-volatility components such as acids, alcohols, aldehydes and esters are directly related to the quality of brandy. In addition, there are different mineral elements such as copper and phosphorus due to the differences in origin or distillation process. Therefore, the study on the detection methods of the main components in brandy is great significance to the determinat