Food (ethanol concentration (alcohol content) detection

This standard specifies the method for determining the alcohol content in alcohol, distilled liquor, fermented liquor, and prepared liquor. This standard is applicable to the determination of alcohol content in alcohol, distilled liquor, fermented liquor, and prepared liquor. Among them, the density bottle method is applicable to distilled spirits, fermented spirits, and blended spirits, the second method is applicable to alcohol and distilled spirits, fermented spirits, and blended spirits (excluding beer), the third method is applicable to wine, fruit wine, and beer, and the fourth method is applicable to digital density meter method for beer, brandy, whiskey, and vodka. The principle of the density bottle method is to remove non volatile substances from the sample by distillation. The density bottle method is used to measure the density of the sample (alcohol aqueous solution) at 20 ° C. Refer to Appendix A to obtain the volume fraction of ethanol content at 20 ° C, which is the alcohol content. The principle of the second alcohol meter method is to remove non volatile substances from the sample by distillation. The alcohol volume fraction is measured using an alcohol meter, and temperature correction is carried out according to Appendix B. The volume fraction of ethanol content at 20 ° C is obtained, which is the alcohol content. The principle of the third method gas chromatography is that when the sample enters the chromatographic column of the gas chromatograph, due to the different adsorption coefficients in the gas solid phases, ethanol is separated from other components. The hydrogen flame ionization detector is used for detection, and compared with the standard sample. Qualitative analysis is conducted based on retention time, and internal standard method is used for quantification. The fourth method is based on the principle of digital densitometer. The sample is injected into a U-shaped tube, and its density is obtained by comparing it with two standard vibration frequencies at 20 ° C. The volume fraction of ethanol content in the sample at 20 ° C is calculated, which is the alcohol content

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