高粱酒在台灣是排名前三名產量的酒類，又以金門高粱最有名，
因此常有假冒的金門高粱在市面上流通，除了使用不實的標籤之外，
也可能添加食用香精或酒用香精，以增加酒中香氣或符合品質標準，
這些方式若只憑外觀、酒色、香氣等主觀的鑑定，沒有辦法輕易做出
正確辨識的。
本研究利用分散式液液微萃取進行前處理，結合氣相層析串聯同
位素比質譜儀，針對特定目標物進行 δ 13 C 分析，其優點在於物種的
固碳比例，並不會受到外來因素而產生變化，可以做為廠商判斷及區
域來源區別的依據。針對 34 瓶高粱酒分析之後，以 δ 13 C 的數據進行
統計分析，判別分析以乙醇、乙酸乙酯、己酸乙酯、2-苯乙醇、辛酸
乙酯、月桂酸乙酯及異戊醇鑑定，可達到 100%的廠家區分，包含了
金門高粱酒的廠家；擴大到製酒區域可以得到 90%以上的準確率，其
中金門高粱酒可以 100%區別。PLS-DA 統計分析，可以區分金門高粱
酒和其他區域的高粱酒；亦可區分金門地區的不同酒廠之高粱酒。 在
高粱酒原料的部分，利用物種 δ 13 C 計算求得小麥的比例，所有樣品
均落在一般小麥的使用比例範圍之內。香精添加的檢測實驗，以酯類
作為觀察依據，根據模擬添加以及真實樣品的結果進行判讀，判斷其
中一樣品有添加酒用香精的疑慮。最後我們參考財政部的公告和文獻報導，輔以本研究成果，提出
金門高粱酒的鑑定流程。

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