摘要
采用LC-MS/MS方法对浓香型白酒进行检测,结果显示其中普遍存在氨基甲酸乙酯。浓香型白酒发酵蒸馏过程中氨基甲酸乙酯(EC)含量与大曲品温、发酵温度、发酵周期、馏酒温度等因素有关。在保证浓香型白酒整体风味的前提下,大曲品温较高产生氨基甲酸乙酯较少;发酵温度降低、发酵周期延长,可减少白酒中氨基甲酸乙酯含量;对于不同馏酒温度,在25℃下产生氨基甲酸乙酯含量最低;浓香型白酒原酒储存过程中,酒头中氨基甲酸乙酯增长幅度最大,适宜温度可使酒头中氨基甲酸乙酯含量大量增长。研究对浓香型白酒生产储存过程中氨基甲酸乙酯含量的控制具有指导意义。
By using the LC-MS/MS method, the results showed that ethyl carbamate（EC） was common through determination of strong-flavor liquor. The formation of EC in the fermentation distillation process was related to the temperature of Daqu fermentation temperature, fermentation cycle, and distillate temperature. Under the premise of ensuring the overall flavor, the higher temperature of Daqu could produce fewer EC; The lower fermentation temperature and extension of fermentation cycle could reduce EC content; As to different distillation temperature, at 25 ℃ the lowest EC was distilled; In the storage process, the growth of EC was the largest in the liquor head. At an appropriate temperature, the EC content increased in the liquor head. The research is of guiding significance to control the content of EC in strong flavor liquor.
作者
张莹
樊云
孙跃鹏
李津
夏于林
程铁辕
ZHANG Ying;FAN Yun;SUN Yuepeng;LI Jin;XIA Yulin;CHENG Tieyuan(Yibin Office of Sichuan Entry-Exit Inspecttion and Quarantine Bureau （Yibin 644000;Jixin Yibin Co., Ltd. （Yibin 644000)
出处
《食品工业》
CAS
北大核心
2018年第4期191-194,共4页
The Food Industry
基金
宜宾市科技创新专项(2015ZNY002)
