Method for detecting carbon isotope composition of flavor substances of Baijiu

• Main Authors: ZHANG LIANG, QIAN YU, ZHANG HUAISHAN, LI JINSONG, ZHANG CHAO, LIU SHA, TIAN XIN, HU XUE, TANG YONGQING
• Format: Patent
• Language: Chinese; English
• Published: 18.02.2022
• Subjects: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

The invention discloses a method for detecting carbon isotope composition of flavor substances of Baijiu. The method comprises the following steps: S1 dividing the flavor substances into three grades of ethanol, skeleton components and non-skeleton components according to the content of the flavor components in the Baijiu; S2 sequentially and respectively using a dilution method, a direct sample injection method and a headspace solid-phase microextraction method to perform pretreatment on the Baijiu sample, and then using a gas chromatography-mass spectrometer and a gas chromatography-isotope mass spectrometer to perform qualitative analysis and carbon isotope composition detection analysis on flavor substances of the Baijiu. The gas chromatography-mass spectrometer and the gas chromatography-isotope mass spectrometer are used for analyzing and detecting the stable carbon isotopes of the flavor substances such as ethanol, skeleton components and non-skeleton components in the Luzhou-flavor Baijiu, and the met