How to distinguish the authenticity of cigarettes?

Since there are many fake and inferior brand-name cigarettes on the market, ordinary consumers can distinguish them from the following ten aspects.

1. Take a look at the package. The transparent paper of the authentic famous cigarette packs is flat, and the seams are sealed with a soldering iron to make them smooth and smooth; the seals of the packs are mechanically glued. Fake strip bags are often packaged with defective old crystals, which are uneven and smooth; the seams and seals are often bonded with glue; the strip bags are loosely packed and have uneven softness and hardness.

2. Look at the cigarette box. Small packets of famous cigarettes are packaged in transparent paper. The pull cords are in the shape of a small platform and are firmly and flatly bonded. The transparent paper of fake cigarettes is uneven and loose, and the pull-tab is usually flat-shaped, and most of them have no head; the pull-tape and the transparent paper are not bonded; the transparent paper of the cigarette box is uneven after being pulled apart.

3. Look at the trademark three times. The trademarks of famous cigarette packages and packets are the same, with clear patterns and writing; fake cigarettes have rough printing patterns, different colors, unclear handwriting, some incomplete letters, and errors and omissions in Chinese pinyin and English.

4. Look at the mouth flowers four times. The mouthpieces of famous cigarettes are usually printed with the same manufacturer name as the bars and boxes, and the width is the same. The joint is a combination of two thin strips, which is easy to open without breaking. The fake cigarette's mouth decoration is inconsistent with the manufacturer's name on the strip and box, and the width is different. The mouth decoration is sealed with glue or paste and is difficult to open.

5. Look at the eye of the needle five times. Needle holes are left by the mechanical packaging of cigarettes. The two scratches at the corners on both sides of the bottom of the horizontal packaging box, and the scratches on one side of the vertical package after the seal is opened, are needle holes. But the fakes are hand-packed, with no needle holes and obvious scissor marks.

6. Look at cigarettes six times. The cut of the famous brand filter tip is neat, without stubble, the rolled cigarette is even in thickness, moderately soft and hard, the steel seal, machine number, and month are clear, the position is neat up and down, the surface of the cigarette is clean, and there is no cigarette powder at the overlap; the opposite is true for fake cigarettes.

7. Qikan answered. Famous cigarettes have a full spout and no air leakage. Fake cigarettes generally do not have filter paper in the tip, and the spout is loose and easy to leak.

8. Eight, look at shredded tobacco. Famous cigarettes have fewer cut tobacco stems and have been expanded to make the cut tobacco oily and shiny. Fake cigarettes have many tobacco stems, and there is even a mixture of tobacco in the tobacco. The tobacco is dull and green-brown.

9. Nine smells. Famous cigarettes have the unique natural fragrance of tobacco, while fake cigarettes are overly spiced or use low-quality flavors, which will have an unpleasant flavor smell or a bland aroma.

10. Ten burning inhalations. Famous cigarettes have a pure smoking aroma. The strength is appropriate, the irritation is small, and the aftertaste is comfortable. It does not automatically extinguish after igniting. The ash is gray-white and is not easy to scatter. Fake tobacco leaves are generally not fermented and have a pungent throat feel and an uncomfortable aftertaste. It is fried outside and easy to fall off.

Wine depends on the specific brand. Let’s take a comprehensive look at it/jianpcshi-d/jpcs.htm

Wine Identification Author: Tongwei Industrial and Commercial Bureau Consumer Protection Unit Source of article: Original number of clicks on this site: 35 Update time: 2005-03-14 Identification of wine Beverage wine refers to beverages with an ethanol content of 5 to 60% (V/V) for people to drink, including fermented wine and distilled wine and wine preparation. According to the national standard GB/T17204-1998 "Beverage Wine Classification", fermented wines include beer, wine, fruit wine and rice wine; distilled wines include liquor, brandy, whiskey, Odek (vodka) and rum; prepared wines (dew wines) ) is a beverage wine made from fermented wine, distilled wine or edible alcohol as a wine base, adding edible auxiliary materials or food additives, and preparing, mixing or reprocessing it. The style of the original wine base has been changed. Liquor is divided into light-flavor type (such as Fenjiu), strong-flavor type (such as Luzhou Daqu), Maotai-flavor type (such as Maotai liquor), rice-flavor type (such as Guangxi Xiangshan Liquor), and mixed-flavor type (such as Chinese Yuquan Liquor). , and other six flavors (such as Xifeng, Dongjiu). Liquor is my country's traditional beverage alcohol. According to statistics, my country produces 7 million tons of liquor every year, accounting for about 1/3 of the total beverage alcohol. In the past ten years, my country's liquor industry has experienced a development process from rapid development to structural adjustment. As the industry's technical level improves, the product structure has further developed towards low-alcohol products. Wine is divided into three types: still wine, sparkling wine and special wine according to the carbon dioxide content and processing technology in the wine; according to color, there are three types: white, rosé and red wine; according to the amount of grape juice contained in the wine, high , medium and low-end.

High-end wines are all full juice wines and special wines. They are brewed by using 100% grape juice to extract pigments and aroma substances in a rotating tank in an oxygen-isolated manner, and then separate and ferment the skins and residues. The juice content of mid-range wine is about 50%, so it is called half-juice wine. The juice content of low-end wine is about 30%. A certain amount of sugar and alcohol are added during the brewing process, so the nutritional value is low. Brandy is a dry white wine made from grapes, which is distilled to about 70 degrees, stored in a 300L wooden barrel for more than 3 years, and then diluted to 40 to 43 degrees. Alcohol made from other raw materials must not be added when diluting. Dilute it with tea and the aroma will remain unchanged. Brandy can also be used as the base liquor to make cocktails of various colors and flavors at will. Some brandy trademarks use English abbreviations to represent the quality and aging degree of the wine. For example, the French brandy trademark V.O. means aging for 10 to 12 years; V.S.O. means 12 to 17 years; V.S.O.P. means 20 to 25 years; X.O. means 40 years Year. Champagne is the most high-end type of wine. It originates from the Champagne province in northeastern France. According to international wine law, the name of Champagne is exclusive to the Champagne province of France. Champagne produced in other regions or countries can only be called Champagne. French sparkling wine. Because of its high price, it is generally only used to add fun during festive occasions. The unique sound made when opening champagne and the spraying of the wine column are used as a symbol of celebration. The quality evaluation of wine includes four aspects: wine label, sensory evaluation, physical and chemical indicators and hygienic indicators. 1. Wine labels Labels should be neatly pasted, correct and clearly written. Label content must comply with GB7718-1994 "General Standard for Food Labeling" and GB10344-1989 "Beverage Wine Labeling Standard". The label should generally indicate: wine name, ingredient list, alcohol content, original juice volume, net content, producer (or distributor) name and address, batch number, production date, shelf life, product standard number, quality grade, product type (or Brix). The difference from the labeling requirements for ordinary prepackaged food is that the alcohol content, original juice amount and product type (or sugar content) must be indicated on the label of beverage wine. The alcohol content of beverage wine is expressed as % (m/m) for beer and % (V/V) for other wines. The method of labeling the amount of original juice varies with different types of alcohol. Beer needs to label the wort concentration, such as "12° beer"; fruit wine (including wine) needs to label the original juice content, such as "cider (50%)", which means it contains Fifty percent original juice. Different types of wine label product types in different ways. Fruit wine, wine, and yellow rice wine must be labeled with the type (or sugar content). For example, for wine, type: semi-dry white (or sugar content: 70g/l). The dew wine in the prepared wine must be labeled with the sugar content, and the white wine must be labeled with the aroma type. Let’s take liquor as an example to introduce the basis for identification. The technical requirements (including sensory requirements, physical and chemical requirements and hygienic indicators) for strong-flavor, light-flavor and rice-flavor liquors above 40 degrees should comply with the national standard GB/T10781 1~3-1989; for liquors below 40 degrees The technical requirements for low-alcohol strong-flavor, low-alcohol light-flavor and low-alcohol rice-flavor liquors should comply with the national standard GB/T11 859 1～3-1989. 2. Sensory evaluation mainly includes color, aroma, taste and style, and is one of the main methods to identify fake and inferior wine. General drinking liquor: 1. Color: Pick up the bottle, turn it upside down suddenly, and observe carefully that it should be colorless and transparent (some varieties are allowed to be light yellow), without suspended matter, turbidity and sedimentation. The wine is in a bottle, and there is no ring-shaped dirt on the bottle. Shake vigorously and observe the hops. Generally, the hops are thin and the hops have been piled for a long time. 2. Fragrance: When tasting, pick up the wine glass and smell it, pay attention to the distance between the nose and the wine glass, inhale evenly, and only inhale but not exhale when smelling. Light-flavor wine should have a clear and pure aroma, Qu-flavor wine should have a strong aroma, Maotai-flavor wine should have a prominent sauce aroma, and rice-flavor wine should have a honey-like and elegant aroma, otherwise the aroma will be incorrect. 3 Taste: The taste should be mellow and fragrant, without any foreign pathogens, foreign odors, or strong irritation. When tasting, take a small amount of wine sample in your mouth. Pay attention to keep the same amount of wine sample every time you take it. Cover the surface of your tongue with the wine sample and carefully identify the taste. After swallowing the wine sample, immediately inhale with your mouth open and exhale with your mouth closed to identify the wine. Aftertaste, taste no more than three times. 4 Style: It is a comprehensive reflection of the comprehensive evaluation of the color, aroma and taste of the wine. The style of wine tasting mainly relies on frequent contact and tasting of various types of standard wine samples, continuously enhancing memory and storage accumulation, so as to achieve the purpose of being able to understand and express in words.

Based on the identification of color, aroma and taste, it is determined whether the wine sample under inspection has the same typical style as the product. The presence or absence or different degrees of the typical style is one of the main basis for judging fake and inferior wine. If there is a physical standard sample, it is necessary to identify it. More helpful. The standard comments for wine tasting have been standardized according to different flavor types. Such as light-flavor liquor: colorless, clear and transparent, no suspended matter, no precipitation, pure fragrance, with an elegant and harmonious compound aroma with ethyl acetate as the main body; the taste is soft, sweet, refreshing and harmonious, with a long aftertaste, and has the original flavor Product style. 3. Physical and chemical indicators During supervision and sampling, for less than 500 boxes, 4 boxes will be randomly selected and one bottle will be taken from each box. The sample should be sealed by both parties and stored for half a year for arbitration. The physical and chemical index test of wine includes four items: alcohol content, total acid, total fat, and solids. 1 Alcohol content refers to the number of ml of alcohol in 100ml of wine sample at 20℃. When testing, inject the sample into a clean, dry measuring cylinder and let it stand. After the bubbles in the wine disappear, put in a calibrated thermometer and alcohol meter. After the thermometer reading is stable, read the wine content and temperature. Based on the reading, Check the alcohol and temperature conversion table and correct it to the alcohol content at 20°C. This method is called the alcohol meter determination method. 2 Total acid refers to carboxylic acids during fermentation, including acetic acid, butyric acid, acetic acid and a small amount of lactic acid. The acid content is stipulated in national standards. During the test, take 50ml of the sample, inject it into a 250ml Erlenmeyer flask, add 3 drops of phenolphthalein indicator, titrate with 0.1 times the equivalent of sodium hydroxide solution until it is slightly red, keep it for 30 seconds without fading, and record the consumption of 0.1 times the equivalent of the sodium hydroxide solution. ml, and then calculate the total acid content. This method is called capacity analysis method. 3 Total esters are the total amount of esters in liquor. Esters are the main aromatic components in liquor. They are the chemical reaction products of alcohols and hydroxy acid esters. They are formed more in the later stages of wine fermentation. Therefore, the aroma of wine with a long fermentation time is generally The fat content is specified in national standards. When testing, inject the sample into the bottle, then add the indicator, and titrate after the sample is processed. Finally, calculate the total ester content based on the consumption of 0.1 times the equivalent of sulfuric acid solution. This method is also a capacity analysis method. 4 Solids: The solid content in wine is expressed in g/l. Solid content is stipulated in national standards. During the test, take 50ml of the wine sample, pour it into a 100ml porcelain evaporator that has been dried to constant weight, place it on a boiling water bath, and evaporate to dryness. Put the evaporator into an oven at 100-105°C and bake for 2 hours, take it out and place it in a desiccator, weigh it after 30 minutes, and then put it into an oven at 100-105°C for 1 hour. The difference between the two weighings shall not exceed 0 0003g. Calculation is done at the end. This method is called the weight method. 4. Hygienic indicators include six items: methanol, fusel oil, cyanide, lead, manganese and food additives. 1 Methanol: Methanol is very harmful to the human body. Inhaling 4 to 10g of methanol can cause severe poisoning, and it accumulates in the body and is difficult to be excreted. Methanol poisoning manifests as mucosal irritation, dizziness, headache, blurred vision, tinnitus, and even blindness. Inhaling a large amount of methanol can cause acute poisoning. Symptoms include headache, nausea, stomach pain, difficulty breathing, central nervous system paralysis, coma, and even death. National standards stipulate that for wines made from cereals, the methanol content shall not be greater than 0.04g/100ml. For low-alcohol liquor with 35-40% alcohol content, the methanol content shall not be greater than 0.023-0.027g/100ml; dried potatoes and substitutes are used as raw materials. For wine, the methanol content shall not exceed 0.12g/100ml. During inspection, use a spectrophotometer to test using colorimetric analysis, draw a standard curve, compare quantitatively, and then perform calculations. 2 Fusel oil: National standards stipulate that the content of fusel oil in liquor shall not exceed 0.20g/100ml, and the testing method is the same as that of methanol. 3 Cyanide: If cassava is used as raw material, the content shall not exceed 5 mg/l; if substitutes are used as raw material, the content shall not exceed 2 mg/l. The isonicotinic acid-pyrazolone colorimetric method is generally used for testing. 4 Lead: National standards stipulate that it should not exceed 1 mg per liter. Spectrophotometer and chemical analysis methods can be used for inspection. For details, please refer to the atomic absorption graphite furnace method in GB/T5009 12 1985 "Determination of Lead in Foods". 5 Manganese: National standards stipulate that it should not exceed 2mg per liter. Spectrophotometer and chemical analysis methods can be used for inspection. 6 Food additives: implemented in accordance with the national standard GB2760 1996 "Hygienic Standard for the Use of Food Additives". The above six health indicators are based on the 60-degree distilled liquor standard. Those with higher or lower than 60 degrees will be converted to 60 degrees.

For the test method of hygienic indicators, refer to GB/T5009 48 1985 "Hygienic Standard Analysis Method for Distilled Liquor and Prepared Liquor". 5. Gas Chromatography Analysis The different quantitative ratios of the trace components of liquor result in different aroma types of liquor and different styles of the same aroma type. Each famous wine has its own unique style based on the quantitative ratio of ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl caproate that is different from other wines. The contents of various monomer esters and acids are analyzed by gas chromatography. Based on the relationship between their respective contents and quantitative ratios, especially when compared with the chromatogram of genuine famous wine samples, the authenticity can be judged. 6. Anti-counterfeiting work in the alcohol market Liquor production is divided into two categories: grain fermentation and edible alcohol blending. Any liquor that is not made using these two methods is fake. One type of counterfeit wine on the market is to use ordinary liquor to pass off as famous liquor to deceive consumers, which mainly occurs in big cities or urban areas. There are 17 fake varieties of famous liquor in the country; the other is to blend edible liquor with methanol and sell it for profit. Cases of huge profits and deaths and injuries occur frequently, mainly in rural areas. Methanol is a highly toxic substance. Drinking 4 to 6 grams of it can cause blindness, and more than 10 grams can cause death. The chemical and physical properties of methanol, especially the smell, taste, specific gravity, etc. are similar to those of ethanol, and it is difficult to distinguish them based on sensory identification alone. Therefore, those who produce and sell poisonous alcohol for the sake of wealth and loss must be severely punished. In 1996, after a major case of mixing methanol with poisonous alcohol that killed and maimed many people occurred in Huize, Yunnan, seven departments including the State Bureau of Technical Supervision and the State Administration for Industry and Commerce jointly issued the "Notice on Strengthening the Management of Methanol and Non-Edible Alcohol" (Technical Supervision Bureau Jianfa [1996] No. 268) requires strict management of methanol as a special toxic chemical, ensuring that methanol products are produced, sold and used in accordance with relevant national regulations, and prohibiting its flow into food products in any way market. The notice requires strict implementation of the edible alcohol production license and health license systems. The edible alcohol used to prepare drinking wine and other alcoholic beverages must comply with the national standard GB 1 0343-1989 "Edible Alcohol". It is prohibited to blend liquor and various beverages with non-edible alcohol. In January 1998, methanol was used to make counterfeit wine again in Shuozhou, Shanxi Province, causing widespread disability and death. In February of the same year, eight departments including the State Economic and Trade Commission and the State Administration for Industry and Commerce issued the "Notice on Strictly Combating the Illegal Activities of Manufacturing and Selling Counterfeit and Substandard Alcoholic Products" (Guojingmao City [1998] No. 82), requiring greater efforts in comprehensive management of alcohol production and marketing. We will vigorously crack down on the illegal and criminal activities of producing and selling counterfeit and shoddy alcoholic products. In order to further promote the improvement of the quality of liquor products, protect the health of consumers, and correctly guide consumption, the State Administration of Quality and Technical Supervision conducted national supervision and spot inspections on the quality of liquor products in the fourth quarter of 1999. 80 products from 78 companies in 18 provinces were sampled from stores in 5 provinces and cities respectively. As a result of random inspection, 64 products were qualified, with a sampling pass rate of 80%. The results of this random inspection showed that the hygienic quality of the liquor was basically satisfactory, and the methanol and lead content were in compliance with national standards. Among the 12 products that are familiar to consumers are Kweichow Moutai, Wuliangye, Fenjiu, Jiannanchun, Quanxing Daqu, Gujing Gongjiu, Luzhou Laojiao Tequ, Langjiu, Tuopai Qu, Xifeng Liquor, Shuanggou Daqu, Yanghe Daqu, etc. Among the various famous wines, not only all meet the requirements stipulated in the corresponding standards, but also while maintaining the original unique style, they have taken a step forward in reducing the alcohol content of the products. The main methods for identifying counterfeit famous wines are: first, sensory evaluation, by comparing and identifying whether the style and quality of the color, aroma, and taste of the tested wine sample have the typical style of the famous wine, or to varying degrees; second, based on the national famous wine The physical and chemical composition tables, chromatographic analysis charts and sensory comments of the standard samples are analyzed and compared with the tested wine samples one by one to draw authoritative conclusions.