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Determination of methanol in some alcoholic beverage Prepared by Traditional local methods

تحديد المحتوى من الميتانول في بعض المشروبات الكحولية (النبيذ و العرق) المحضرة بالطرق المحلية التقليدية

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 Publication date 2016
and research's language is العربية
 Created by Shamra Editor




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The Arak and Wine are common alcoholic spirits in Syria. However, those spirits are often produced outside the controls of the manufacturing cycle in terms of fermentation and distillation, thus exposing the consumers to risk of methanol poisoning, which confirms the need to submit their production to the control as extremely essential. The aim of this study to determination of methanol in some alcoholic beverage prepared by traditional local methods in order to verify conformity of local Alcohol Syrian standard specification. The samples were tested by using colorimetric method as official methods depending on the measurement using spectrophotometer at (575 nm).In comperation with the standard Syrian specifications number /2478/ year (2003), there were fifty test samples (Arak and Wine) collected from locally available. The study showed the amount of variation in the concentration of methanol depending on the difference in the method of preparation fermenting grapes. furthermore the importance of applying the control system to provide the quality of those popular spirits.


Artificial intelligence review:
Research summary
تتناول هذه الدراسة تحليل محتوى الميتانول في بعض المشروبات الكحولية (النبيذ والعرق) المحضرة بالطرق المحلية التقليدية في سوريا. يهدف البحث إلى التحقق من مطابقة هذه المشروبات للمواصفة القياسية السورية رقم /2478/ لعام 2003. تم جمع 50 عينة من النبيذ والعرق من مناطق ريفية مختلفة وتحليلها باستخدام الطريقة اللونية التي تعتمد على قياس الامتصاصية عند طول موجة 575 نانومتر باستخدام مقياس الطيف الضوئي. أظهرت النتائج تبايناً في تركيز الميتانول بين العينات، حيث تجاوزت 24 عينة الحد المسموح به من الميتانول وفقاً للمواصفة القياسية السورية. أظهرت الدراسة أن استخدام عنقود العنب الكامل في التخمير يزيد من تركيز الميتانول مقارنة باستخدام عصير العنب فقط. كما أظهرت النتائج أن التقطير المتكرر يقلل من تركيز الميتانول في العرق، وأن المعالجة الحرارية لعصير العنب المستخدم في النبيذ تقلل من تركيز الميتانول. توصي الدراسة بضرورة مراقبة إنتاج المشروبات الكحولية المحلية بصرامة لتقليل مخاطر التسمم بالميتانول.
Critical review
تعتبر هذه الدراسة مهمة لأنها تسلط الضوء على مخاطر التسمم بالميتانول في المشروبات الكحولية المحلية وتقدم توصيات لتحسين جودة هذه المشروبات. ومع ذلك، يمكن توجيه بعض النقد البناء للدراسة. أولاً، كان من الممكن توسيع نطاق العينات لتشمل مناطق جغرافية أوسع في سوريا للحصول على نتائج أكثر شمولية. ثانياً، لم تتناول الدراسة تأثير العوامل البيئية مثل درجة الحرارة والرطوبة على تركيز الميتانول، وهو ما يمكن أن يكون له تأثير كبير. وأخيراً، كان من الممكن استخدام تقنيات تحليلية أخرى مثل الكروماتوغرافيا الغازية للحصول على نتائج أكثر دقة.
Questions related to the research
  1. ما هو الهدف الرئيسي من هذه الدراسة؟

    الهدف الرئيسي من الدراسة هو تحديد تركيز الميتانول في المشروبات الكحولية (النبيذ والعرق) المحضرة بالطرق المحلية التقليدية والتحقق من مطابقتها للمواصفة القياسية السورية.

  2. ما هي الطريقة التحليلية المستخدمة في هذه الدراسة؟

    تم استخدام الطريقة اللونية التي تعتمد على قياس الامتصاصية عند طول موجة 575 نانومتر باستخدام مقياس الطيف الضوئي.

  3. ما هي التوصيات التي قدمتها الدراسة؟

    توصي الدراسة باستخدام عصير العنب بدلاً من عنقود العنب الكامل في التخمير، والمعالجة الحرارية لعصير العنب قبل التخمير، والتقطير المتكرر للعرق، وضرورة مراقبة إنتاج المشروبات الكحولية المحلية بصرامة.

  4. ما هي العوامل التي تؤثر على تركيز الميتانول في المشروبات الكحولية؟

    تؤثر عدة عوامل على تركيز الميتانول في المشروبات الكحولية، منها نوع المواد الأولية المستخدمة في التخمير، عدد مرات التقطير، الفترة الزمنية بين التخمير والتقطير، والمعالجة الحرارية لعصير العنب.


References used
BELITZ, H. D.; GROSCH, W.; SCHIEBERLE, P. Food chemistry, 4th revised and extended edition, Germany, Vol. 19, 2009, 892-937
CABAROGLU. T. Methanol contents of Turkish varietal wine effect of processing. Food control, Vol 16,2005, 177-181
CABAROGLU. T; YILMAZTEKIN. M. Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source. JOURNAL of the institute of brewing, vol 111, 2011, 98-105
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