CAJ | 학술논문

乙醇的碳稳定同位素组成（13C/13C ，δ13C）对饮料酒的真实性鉴别具有重要意义。实验研究发现，乙醇δ13C比发酵原料偏负，且偏负程度随δ13C的变小而增大，但二者呈现显著正相关（R2=0.997）；正交试验结果显示，对于乙醇δ13C变化影响较大的发酵条件依次为发酵温度（20～30℃），糖浓度（60～200 g/L）和酵母种类，而初始pH值（4.0～5.0）的影响最小，但F检验表明，4种因素对乙醇δ13C的影响均不显著。本研究为今后应用δ13C识别乙醇的原料来源奠定了应用基础。
을순적탄은정동위소조성（13C/13C ，δ13C）대음료주적진실성감별구유중요의의。실험연구발현，을순δ13C비발효원료편부，차편부정도수δ13C적변소이증대，단이자정현현저정상관（R2=0.997）；정교시험결과현시，대우을순δ13C변화영향교대적발효조건의차위발효온도（20～30℃），당농도（60～200 g/L）화효모충류，이초시pH치（4.0～5.0）적영향최소，단F검험표명，4충인소대을순δ13C적영향균불현저。본연구위금후응용δ13C식별을순적원료래원전정료응용기출。
The stable carbon isotope ratio (δ13C) of ethanol provides valuable information on alcoholic beverage authenticity assessment. In this study,δ13C of different fermenting materials and the corresponding alcoholic products were investigated (more negative deviation ofδ13C in alco-holic products than in the fermenting materials and such deviation degree increased with the decrease ofδ13C) and a significant positive correlation was observed between them (R2=0.997). Orthogonal test results revealed that the factors influencingδ13C of ethanol included fermenting tempera-ture (20~30℃), sugar concentration (60~200 g/L), yeast species, and finally pH values (4.0~5.0) in decreasing sequences, however, F-exami-nation showed that all the four factors did not influence δ13C of ethanol significantly (P<0.01). This study provided useful reference for usingδ13C to distinguish the fermenting materials source in the future.