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酒精飲料化學組成與環境因子關連性之探討
Environmental Implication of Chemical Composition in Wines
摘要
各類酒精飲品其原料與製作程序會因為產品的需求而有所不同，也因此決定其化學組成的差異，本研究以臺灣市售之酒精飲品包含發酵酒(海尼根啤酒、臺灣啤酒、青島啤酒、藍冰啤酒)及蒸餾酒(人頭馬、威士忌、八八坑道、老掌櫃)等八種酒進行分析，利用感應式稱合電漿質譜儀(Inductively Coupled Plasma Mass Spectrometry，ICP-MS)進行分析酒中所舍之微量元素(硼、鈾、鈧、鋇、釔、砷、鎘和鉛)，藉以暸解酒精飲品微量元素之分佈。在酒精飲品之微量元素中，主要元素為硼、鈧、鋇，次要元素有砷，而微量元素則有鉛、鈾、釔、鎘。啤酒中硼、砷、鋇的含量明顯高於蒸餾酒，而蒸餾酒中鎘、鉛的濃度則高於啤酒。樣品酒中的硼、鋇與鈧的濃度較高，釔、鈾濃度較低;而且申的濃度以啤酒類的含量較高(12.1 ppb～20.2 ppb)，其中又以海尼根啤酒含量最高(20.2 ppb)，蒸餾酒含量較低(3.9 ppb～12.3 ppb)，蒸餾酒以八八坑道(12.3 ppb)為最高。鉛的濃度以蒸餾酒的含量較高(1.8 ppb ~ 6.7ppb)，以人頭馬含量最高(6.7 ppb)，啤酒類的含量較低(0.1 ppb ~ 1.3 ppb)，其中青島啤酒含量最高(1.3 ppb)。推論蒸餾酒的製造過程所使用之設備皆為金屬材質，可能是酒的pH較低，因高溫蒸煮致將容器所合之金屬元素釋放出來，造成蒸餾酒中鉛之含量略高於發酵酒。
並列摘要
Due to various wine processing procedures and raw materials, detectable chemical variability is prese nted in different kind of wines available in the Taiwan market. This study focu ses to analyze 8 different wines in the market, including fermentation wines (Heineken, Taiwan beer, Tsingtao and Blue Ice) and liquors (Remy Martin, Whisky, Cave 88 and Maotai wine). Various trace elements (B, U, Sc, Ba, Y, As, Cd and Pb) in wine were analyzed using inductively coupled plasma mass spectrometry (lCP-MS) for a better understanding of the trace element distribution patterns in these alcoholic beverages. Major dissolved elements in the wine products include B, Sc, Ba and As, as well as other minor constitutes of Pb, U, Y and Cd. Dissolved B, As and Ba concentrations in beer are higher than those in liquors. In contrast, dissolved Cd and Pb concentrations in liquors are higher than the beer. For testing samples, dissolved B, Ba and Sc are more concentrated, but their Y and U are low. High dissolved As concentrations (12.1 ppb - 20.2ppb) are presented in beer, the highest As (20.2ppb) is detected in Heineken. Liquors contain less As (3.9ppb - 12.3 ppb), the highest (12.3ppb) presented in Cave 88. High dissolved Pb concentrations (1.8ppb - 6.7ppb) are presented in liquors, the highest Pb (6.7ppb) is detected in Remy Silve. Beer contain less Pb (3.9ppb 12.3 ppb), the highest (1.3ppb) presented in TsingTao.The observed high metal concentrations in liquors are most likely due to the associated wine making facilities, metal containers, during the liquor production procedures, as well as the acidic characteristic of wine. This causes metallic element to be released from the boiling steam at high temperature and explains the observed high Pb concentration in liquors compared with those of fermentation wines.