摘要
有机酸是白酒中十分重要的一类物质,它影响白酒的色泽、香气、风味,对白酒在后熟期间的稳定性也产生影响。对白酒中有机酸进行分析,主要有两方面的作用:一是通过分析不同生产工艺条件下白酒中有机酸成分的变化情况,为确定最佳的生产工艺提供指导;二是通过提取与分析白酒中有机酸成分,为调配出高质量的白酒提供理论依据。因此对白酒中挥发性成分进行提取与分析显得尤为重要。针对有机酸的不同特性将有机酸分成易挥发性酸、不挥发性酸、热不稳定性酸,对每一类有机酸的检测方法做了全面的综述,并总结比较每一种方法的优缺点。
Organic acid is an important substance in Chinese liquor.It affects the liquor＇s color,aroma,flavor and the stability of liquor during ripening period of the liquor.There are 2 main functions of analyzing organic acid in Chinese liqupr.One function is to provide guide for determining the best process through analyzing the changing condition of organic acid elements in liquor under different producing conditions.Another function is to provide theory basis of high quality liquor through extracting and analyzing organic acid elements in liquor.So it is very important to extract and analyze volatile elements in liquor.In view of different characteristics,the organic acids are divided into volatile organic acids,nonvolatile acids and thermal instability acids.A comprehensive review of detection methods of each class organic acid was done.Advantages and shortcomings of each method were compared and summarized.
关键词
有机酸
测定
方法
综述
organic acid
determination
method
review
