化学计量学方法测定不同种类塞尔维亚和马其顿白兰地的真伪

Sanja Podunavac-Kuzmаnоvić, Lidiја Јеvrić, Strаhinjа Kоvаčеvić, Bilјаnа Маrоšаnоvić, Маја Lојоvić
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引用次数: 0

摘要

采用同位素比值质谱法(IRMS)测定了塞尔维亚共和国和马其顿新鲜水果(苹果、梨、李子和葡萄)在添加和不添加甜菜糖的情况下酒精发酵产生的乙醇分子中稳定同位素碳(13C/12C)、氢(2H/1H)和氧(18O/16O)的值。IRMS对已知植物和地理来源的酒精进行分析,建立了塞尔维亚和马其顿白兰地的真实数据库。利用δD值进行回归分析,可以很好地预测水果白兰地中甜菜的添加量。通过比较不同类型白兰地的稳定同位素值进行统计数据分析。事实证明,18O/16O比值值在确定地理来源方面非常有用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
CHEMOMETRIC APPROACH TO DETERMINATION OF THE AUTHENTICITY OF DIFFERENT TYPES OF SERBIAN AND MACEDONIAN BRANDY
The isotope ratio mass spectrometry (IRMS) was used to determine the value of the stable isotope carbon (13C/12C), hydrogen (2H/1H) and oxygen (18O/16O) in the molecule of ethanol, produced by alcoholic fermentation of fresh fruit (apples, pears, plums and grapes) from the Republic of Serbia and Macedonia, with and without the addition of sugar from sugar beet. IRMS analysis of alcohols with known botanical and geographical origins enabled the creation of authentic database for Serbian and Macedonian brandy. Regression analysis has been shown as very effective in prediction of the amount of added sugar beet in fruit brandy based on δD values. Statistical data analysis was performed by comparing stable isotope values for different types of brandies. 18O/16O ratio values proved to be very useful in determination of the geographical origin.
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