摘要
加速黑米酒的陈化是企业所面临的主要问题,已有研究表明超声可以加速酒类陈化,但关于超声对黑米酒中有机酸的影响未见报道。该研究通过利用高效液相色谱法检测在不同超声参数(功率、频率及时间)下黑米酒中5种有机酸的含量,并分析其变化规律。结果表明:超声波促使黑米酒中酒石酸、柠檬酸的含量减少;而草酸、乳酸、乙酸的含量增加。这些研究结果将为超声处理黑米酒的进一步优化提供依据,也为超声波早日应用在黑米酒陈化工艺中提供借鉴和理论依据。
ABSTRACT Studies have shown that ultrasound can induce accelerated aging of wine, which is the most important problem for the black rice wine enterprise, but the effect of ultrasound on organic acids of black rice wine has not been reported. In this paper, the contents of 5 kinds of organic acids in black rice wine were measured by high per- formance liquid chromatography （HPLC） under different ultrasonic parameters （power, frequency and time）. The re- sults showed that the content of tartaric acid and citric acid decreased, and the content of oxalic acid, lactic acid and acetic acid increased under ultrasound irradiation. These results will provide a useful reference and theoretical basis for the further optimization of ultrasonic parameters in black rice wine, and for the early application of ultrasound in the process of black rice wine aging.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第7期152-156,共5页
Food and Fermentation Industries
基金
陕西师范大学2015年研究生培养创新基金资助项目(2015CXS027)
国家自然科学基金青年科学基金项目(31101324)
陕西省自然科学基金项目(2015JM3097)
西安市科技局技术转移促进工程项目(CXY1434(5))
中央高校基本科研业务费专项(GK201602005)
关键词
超声波
黑米酒
有机酸
超声功率
超声频率
超声时间
ultrasound
black rice wine
organic acid
ultrasonic power
ultrasonic frequency
ultrasonic time
