The ethanol contents of the 26 commercial alcoholic
beverages (12 distilled spirits and 14 non-distilled spirits)
were analyzed with the study method. As shown in Table
5, the ethanol contents of 12 distilled spirits were:
317.8~331.3 mg/mL (39.0~40.7%, v/v) in whisky,
328.9~413.6 mg/mL (40.4~50.8%, v/v) in white liquor,
327.5~415.7 mg/mL (40.2~51.1%, v/v) in kaoliang wine,
313.0 mg/mL (38.5%, v/v) in XO, 289.7 mg/mL (35.6%,
v/v) in VSOP, 165.2 mg/mL (20.3%, v/v) in rice wine,
324.3 mg/mL (39.8%, v/v) in Mizhiu Tou, and 197.7
mg/mL (24.3%, v/v) in medicine wine. The ethanol
contents of the 14 non-distilled spirits were: 77.2~81.3
mg/mL (9.5~9.9%, v/v) in millet wine, 90.1~128.4 mg/mL
(11.7~15.8%, v/v) in grape wine, 91.2~112.5 mg/mL
(11.2~13.8%, v/v) in fruit wine, 100.4~103.9 mg/mL
(12.3~12.8%, v/v) in white wine, 138.6~141.2 mg/mL
(17.0~17.3%, v/v) in Shaohsing wine, and 28.2~29.8
mg/mL (3.5~3.7%, v/v) in beer. The ethanol contents of
these alcoholic beverages were consistent with their labels,
without any fraud found.
CONCLUSIONS
In this study, it takes only 7~8 min to complete a
sample analysis for the determination of ethanol content in
a beverage sample. A sample solution (0.5 mL) is mixed
with adequate amount (5 mL) of 1% (w/v) internal standard
solution (acetonitrile, equivalent to 50 mg), and injected
into a capillary GC. The study method we developed can
be applied to alcoholic beverages with different alcoholic
contents, and with the advantages of simple sample pre-
treatment procedures, rapidity and accuracy, and maybe a
routine analysis method in substitution of current AOAC
and CNS methods.
ACKNOWLEDGEMENT
This research was supported by Project 90-FH-10 from
Chia-Nan University of Pharmacy and Science. The authors
would like to thank Dr. Hui-Cheng Chen for his translation
work.
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