利用SNIF-NMR鑑定台式米酒是否添加糖蜜酒精   全文下載

Detection of Molasses-Spirit in Rice-Spirits from TK-8 and TCS-10 by SNIF-NMR Method

本篇研究目的在於利用SNIF-NMR方法來檢測台式米酒中是否有添加食用糖蜜酒精。我們採用兩種台灣最常見的稻米包括台粳八號（Taikeng 8）、台中秈十號（Taichung sen 10）發酵而成的米酒與台糖公司的食用糖蜜酒精作為對照，比較三者的SNIF-NMR參數，包含乙醇分子中第一個碳位置天然氘含量的比值〔（D/H）I〕、第二個碳位置天然氘含量的比值〔（D/H）II〕以及兩者的相互關係（R值）。實驗結果顯示出台粳八號、台中秈十號所產生的米酒與由糖蜜產生的食用酒精其三種參數（D/H）I、（D/H）II、R值皆有顯著差異（p < 0.05）。而在純米酒添加糖蜜酒精的摻假模組試驗中，只有（D/H）I 值呈現出顯著的相關性，其值與糖蜜酒精添加量表現出良好線性關係（R2 > 0.96），故（D/H）I參數可作為純米酒添加糖蜜酒精的指標。

The objective of this study was to identify the origin of edible alcohol usually added in Taiwanese rice-spirits by using deuterium nuclear magnetic resonance (SNIF-NMR method). Rice-spirits labeled TK-8, TCS-10 were made from two rice varieties, Taikeng 8 and Taichung sen 10, whereas molasses-spirit labeled MS was obtained from Taiwan Sugar Corporation. The proportion of ethanol molecules monodeuterated on the methyl site (D/H)I and methylene site (D/H)II, and the ratio R between the intensities of methyl and methylene signals in deuterium spectra were significantly different among TK-8, TCS-10, and MS. Of the three indices, only (D/H)I linearly (R2 > 0.96) increased with addition of MS in both TK-8 and TCS-10. Therefore, (D/H)I was an index for the identification of pure rice-spirits mixed with ethanol originated from molasses.