本文關(guān)鍵詞：活性炭吸附塑化劑后白酒品質(zhì)的變化　出處：《沈陽(yáng)農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 白酒 塑化劑 活性炭 香氣

【摘要】：白酒是我國(guó)重要產(chǎn)業(yè)之一,"酒鬼"酒的事件對(duì)我國(guó)的白酒行業(yè)帶來(lái)了巨大的沖擊,此次事件使眾多消費(fèi)者對(duì)白酒中的塑化劑的有著高度的關(guān)注。目前,國(guó)內(nèi)外研究較多是針對(duì)于白酒中塑化劑的來(lái)源、檢測(cè)方法與去除方法等,但對(duì)活性炭脫除塑化劑及其對(duì)白酒品質(zhì)影響的相關(guān)報(bào)道很少。本試驗(yàn)的目的就是在實(shí)驗(yàn)室的條件下,研究使用活性炭吸附后白酒理化品質(zhì)的變化,尤其是香氣物質(zhì)的變化,并根據(jù)塑化劑脫除效果和脫塑后白酒的理化品質(zhì)等指標(biāo),選取出一種較好的活性炭。本文參照國(guó)標(biāo)中的檢測(cè)方法,建立了白酒中塑化劑的GC-MS檢測(cè)方法,將得到的16種鄰苯二甲酸酯標(biāo)準(zhǔn)品的譜圖與定性參數(shù)結(jié)合NIST11.L譜庫(kù)進(jìn)行比對(duì)作為定性標(biāo)準(zhǔn);外標(biāo)法作為定量方法,根據(jù)其檢測(cè)數(shù)據(jù)繪制出16種塑化劑的標(biāo)準(zhǔn)曲線,該方法的R2在0.9981～0.9996之間,16個(gè)組分在線性范圍內(nèi)的相關(guān)系數(shù)良好,其檢出限在0.047μg/kg～1.999μg/kg之間,定量限在0.155μg/kg～6.662μg/kg之間,回收率在77.7%～108.4%之間,而相對(duì)偏差在1.9%～8.3%之間。在濃香型白酒中檢測(cè)出4種塑化劑,但其經(jīng)過(guò)活性炭T1、T2吸附后,檢出量大多低于其檢出限,所以在之后的試驗(yàn)中不以濃香型白酒作為試驗(yàn)對(duì)象。從醬香型白酒中檢測(cè)出8種塑化劑,其中現(xiàn)已發(fā)布的有限量規(guī)定的鄰苯二甲酸二正丁酯(DBP)和鄰苯二甲酸二(2-乙基己)酯(DEHP)的含量略高于其標(biāo)準(zhǔn),經(jīng)活性炭T1、T2脫除后,均已符合限量規(guī)定,且脫除率高達(dá)70%以上,其余6種塑化劑經(jīng)過(guò)活性炭T1脫除后,脫除率都高于65%,經(jīng)過(guò)活性炭T2脫除后檢出量都低于其檢出限,所以活性炭T1和T2對(duì)醬香型白酒中塑化劑都有良好的吸附效果,且活性炭T2的吸附效果優(yōu)于活性炭T1。本文采用指示劑法與比色法對(duì)活性炭吸附前后醬香型白酒的理化品質(zhì)進(jìn)行研究�？偹峥傰サ脑囼�(yàn)結(jié)果參考國(guó)標(biāo)GB/T 26760-2011和GB/T 10781.1-2006,醬香型白酒吸附由結(jié)果可知活性炭的吸附會(huì)對(duì)白酒理化性質(zhì)中總酸總酯與甲醇含量造成一定的損失,并以總酸總酯與甲醇損失量為標(biāo)準(zhǔn),參考方差分析結(jié)果,可知活性炭T1和T2對(duì)總酸總酯與甲醇的吸附效果的差異顯著;對(duì)糠醛和雜醇油吸附效果的差異并不顯著。所以,活性炭T2對(duì)醬香型白酒中的總酸總酯、甲醇、雜醇油與糠醛的吸附性要優(yōu)于活性炭T1;而對(duì)于雜醇油和糠醛兩種活性炭的吸附效果差異并不明顯,故綜合各理化指標(biāo)結(jié)果,選取活性炭T1作為脫除活性炭的效果較好。運(yùn)用固相微萃取法檢測(cè)出44種香氣物質(zhì),而液-液萃取法中卻檢測(cè)出了 65種香氣物質(zhì),但其中有29種香氣物質(zhì)在兩種前處理方法中均檢出;并且在僅用各方法單獨(dú)檢出的香氣成分中,液-液萃取法中檢測(cè)出了在醬香型白酒中含量較高且重要的香氣物質(zhì)乳酸乙酯、乙酸乙酯和乳酸等,并且在液-液萃取法中所檢測(cè)出的香氣成分的種類也多于固相微萃取法。運(yùn)用活性炭T1吸附醬香型白酒后,共檢測(cè)出48種香氣物質(zhì),有17種香氣物質(zhì)未檢出,而使用活性炭T2吸附后,共檢測(cè)出37種香氣物質(zhì),有28種香氣物質(zhì)未檢出�；钚蕴縏1吸附后的香氣物質(zhì)損失率普遍低于50%,活性炭T1吸附后的香氣物質(zhì)損失率普遍高于50%;且在醬香型白酒中較為重要且相對(duì)含量較高的化合物經(jīng)活性炭T2吸附的損失率均是活性炭T1吸附的損失率4倍以上。綜上所述,活性炭雖然對(duì)白酒中的塑化劑有良好的去除作用,但是也造成了白酒中其它成分的損失,尤其是作為判斷白酒品質(zhì)的重要指標(biāo)之一的香氣成分;活性炭T2因其接觸表面積大于活性炭T1,對(duì)物質(zhì)的吸附效果也要好于活性炭T1,但是同樣的總酸總酯與香氣物質(zhì)的損失也要高于活性炭T1。故以兩種活性炭對(duì)塑化劑的脫除效果以及各理化品質(zhì)的吸附狀況為指標(biāo),選取活性炭T1作為脫除醬香型白酒中塑化劑的吸附劑。
[Abstract]:The liquor is one of the most important industries in our country, "alcoholic" events of China's liquor industry has brought great impact on the incident, so that many consumers of the liquor plasticizing agent has a high degree of attention. At present, the domestic and foreign research more is the source for the liquor plasticizer, detection and removal methods etc. However, reports on activated carbon removal and its effect on the quality of liquor plasticizer rarely. The purpose of this experiment is under laboratory conditions, changes of active carbon absorption liquor after the physicochemical quality, especially the changes of aroma substances, and the removal effect and removal of plasticizer according to physicochemical quality of liquor after the plastic and select a better activated carbon. According to the detection method in the national standard, established GC-MS detection method of liquor plasticizer, the 16 kinds of phthalate two formic acid ester standard spectrum and Parameters combined with NIST11.L database to compare as qualitative criteria; external standard method for quantitative methods, according to the detection data drawing standard curve of 16 kinds of plasticizer, the method of R2 in 0.9981 ~ 0.9996, the correlation coefficient of 16 components in linear range, the detection limit at 0.047 g/kg ~ 1.999 g/kg, the limit of quantification between 0.155 g/kg ~ 6.662 g/kg, the recovery was 77.7% ~ 108.4%, and the relative deviation in 1.9% ~ 8.3%. Detected 4 kinds of plasticizer in Luzhou flavor liquor, but the activated carbon after T1, T2 after adsorption, mostly below the detection limit of detection. So after the test is not in Luzhou flavor liquor as the test object. To detect 8 kinds of plasticizer from Maotai liquor, which has released a limited amount of the provisions of the two butyl phthalate two formic acid (DBP) and the adjacent benzene two formic acid two (2- ethylhexyl) ester (DEHP) content slightly The higher standard, T1 removal by activated carbon, T2, are in line with limited provisions, and the removal rate is more than 70%, the remaining 6 kinds of plasticizer activated carbon after T1 removal, the removal rate is higher than 65%, activated carbon after removal of T2 after the detection amount is lower than the detection limit, so the activated carbon T1 and T2 the plasticizer in Maotai flavor liquor has good adsorption effect of activated carbon, and the adsorption of T2 is better than that of activated carbon by T1. indicator method and colorimetric method for adsorption of activated carbon before and after physical and chemical quality of Maotai flavor liquor were studied. The test results of total acids and total esters of GB GB/T 26760-2011 and GB/T 10781.1-2006 reference, Maotai the results indicated that liquor adsorption of activated carbon will be the white wine physicochemical properties in total acid and total ester content of methanol and caused some losses, and the total acids and total esters and methanol loss as the standard, the results showed that the active carbon reference variance, T1 and T2 The difference of adsorption effect of total acids and total esters with methanol significantly; the difference of furfural and fusel oil adsorption effect is not significant. So, the activated carbon T2 on total acids and total esters, Maotai liquor in the methanol, adsorption of fusel oil and furfural was superior to that of activated carbon T1; and for the difference of adsorption effect of fusel oil furfural and two kinds of activated carbon is not obvious, so the physicochemical index results, select the activated carbon T1 as active carbon removal effect is good. The use of solid phase micro extraction method to detect 44 kinds of aroma substances, and liquid-liquid extraction was detected in 65 kinds of aroma substances, but there are 29 kinds of aroma the material in the two pretreatment methods were detected; and in aroma components only detected by the method of liquid-liquid extraction method detected the aroma of ethyl lactate in Maotai liquor was higher and important, ethyl acetate and lactate, and in The types of aroma components detected by liquid-liquid extraction method in the more solid phase micro extraction. Using activated carbon adsorption T1 of Maotai liquor, detected a total of 48 aroma substances, there are 17 kinds of aroma substances were not detected, and the use of activated carbon adsorption of T2, detected a total of 37 kinds of aroma substances, have 28 kinds of aroma substances were not detected. T1 activated carbon adsorption aroma loss rate is generally lower than 50%, activated carbon adsorption and T1 the aroma loss rate is generally higher than 50%; and in Maotai liquor is an important and relatively high content of compounds by activated carbon adsorption T2 loss rate are T1 active carbon adsorption the loss rate of more than 4 times. In conclusion, although the activated carbon has good removing effect of plasticizer in liquor, but also caused the loss of other ingredients in liquor, especially as an important index of judging the aroma components of wine quality; active carbon T2 Because the contact surface area greater than T1 on the adsorption of activated carbon, activated carbon material is better than T1, but the total acid and ester aroma substances and the same loss is higher than that of activated carbon T1. so to two kinds of activated carbon on the removal effect of plasticizer and the Physicochemical Quality of the adsorption condition as the index selection activity carbon T1 as adsorbent for removal of plasticizer in Maotai flavor liquor.

【學(xué)位授予單位】：沈陽(yáng)農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS262.3

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