市售水果酒中己二烯酸之檢驗及其漂白劑含量調查

ANALYSIS OF SORBIC ACID AND BLEACHING AGENT (SO2) IN FRUIT WINE

本調查針對市售國產及進口水果酒中己二烯酸含量之檢驗方法作探討，依中國國家標準－－食品中防腐劑之檢驗方法中，以採水蒸氣蒸餾法抽出己二烯酸較佳，以乙醚萃取己二烯酸後，於40℃減壓濃縮時，添加1 ml n-nonane，可維持90%左右之己二烯酸回收率。於國產及進口葡萄酒中添加0.10、0.50及1.00μg/ml 己二烯酸，其回收率分別為國產90.1～93.7%，進口91.1～93.2%，變異係數皆小於10 %。本檢驗方法的最低檢出量國產及進口均為0.02 g/Kg。依此方法抽驗花蓮地區市售國產及進口水果酒中已二烯酸含量之情形，結果於80件檢體中檢出4件，佔5.0%，均屬進口葡萄酒系，其含量範圍0.02～0.05 g/Kg，均符合衛生署公告安全容許量標準0.2 g/Kg。漂白劑含量之檢驗，係依據衛生署公告－－食品中漂白劑之檢驗方法檢驗，結果檢出45件，佔56.3%，包括國產葡萄酒系5件、進口葡萄酒系38件、進口非葡萄酒系之黑莓酒1件與櫻桃酒1件，其含量範圍分別為國產葡萄酒系0.072～0.136 g/Kg、進口葡萄酒系0.011～0.301 g/ Kg、黑莓酒0.038 g/Kg與櫻桃酒0.042 g/Kg。其中由德國進口之葡萄酒有1件檢體，其含量為0.301 g/Kg，超出衛生署公告安全容許量標準0.25 g/Kg（以二氧化硫計）外，其它79件檢體，則均符合衛生署公告安全容許量標準。本調查研究報告，本署已於八十四年九月去函台灣省菸酒公賣局供參。

The assay of sorbic acid is discussed in conjunction with our investigation of the bleaching agent used in fruit wine. According to CNS method, vapor distillation accompanied with the addition of n-nonane during condensation can yield a 90% recovery of sorbic acid. The preliminary test revealed the recoveries were 90.4-92.3% and 90.3-93.7% for domestic versus imported fruit wine. The coefficients of variation were within 10% in the ranges of 0.10 - 1.00g/kg sorbic acid. The limited detection level was 0.02g/kg sorbic acid. The results showed that sorbic acid was positive in 5.0%(4/80) of the samples. Furthermore the contents ranged from 0.02-0.05g/kg, and all met the regulatory limitation (0.2g/kg). These positive samples were all grape wine products. As to the bleaching agent test, the methods published by Department of Health were followed. Results showed 56.3%( 45/80) of the samples were SO2 positive , of which 43 samples were grape wine , I sample was black berry wine and the other was cherry wine. The contents ranged from 0.011-0.301g/kg, All SO2 positive samples met the regulatory limitation (0.25g/kg), except one grape wine imported from Germany (0.301g/Kg).