ТРЕНДЫ В АНАЛИТИЧЕСКОМ КОНТРОЛЕ КАЧЕСТВА ПИТЬЕВОГО ЭТАНОЛА
Аннотация
Дан краткий анализ нормативных документов, патентов, оригинальных статей, обзоров и монографий, посвященных проблемам контроля качества и безопасности ректификованного этанола и дистиллятов. Выделено два принципиально различных тренда в развитии методов аналитического контроля примесей в этаноле. Это совершенствование покомпонентного контроля примесей с применением различных гибридных методов, поиск и определение компонентов-маркеров качественной и фальсифицированной продукции. Другой тренд ‒ определение интегральных показателей с применением оптических, спектральных или сенсорных методов. Обсуждены традиционные методы и современные разработки в качественном и количественном анализе примесей в питьевом этаноле с применением хроматографических, оптических, спектральных и сенсорных методов химического анализа. Отмечено, что наиболее широкое применение при идентификации образцов этанола по составу и содержанию микропримесей получил метод капиллярной газожидкостной хроматографии с пламенно-ионизационным детектированием. Эффективным методом идентификации, перспективным для внедрения в аналитическую практику контроля качества и безопасности пищевого этанола признана капиллярная газожидкостная хроматография с тандемным масс-спектрометрическим детектированием. Хроматографические методы позволили надежно охарактеризовать основные микропримеси этанола различного генезиса. При мониторинге технологии брагоректификации, розлива и хранения, при распознавании контрафакта, бракованных партий и фальсификации могут успешно применяться также газовая хроматография в сочетании с ольфактометрией, парофазный анализ, пиролитическая хроматография, высокоэффективная жидкостная хроматография, ионная хроматография и капиллярный электрофорез. Отмечена высокая эффективность в идентификации спирта различного происхождения в водках методом спектрально-люминесцентного анализа. Показана перспективность применения в контроле спиртового производства электронных мультисенсорных систем, позволяющих оценивать тип и интенсивность запаха и вкуса с помощью наборов химических сенсоров.
Ключевые слова: этиловый спирт из пищевого сырья, идентификация микропримесей, органолептический анализ, хроматография, оптические и спектральные методы, химическая сенсорика, интегральные показатели качества
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