摘要
采用高效液相色谱技术(HPLC),对泸型酒上层和下层酒醅发酵过程中的7种有机酸(丙酮酸、草酸、酒石酸、琥珀酸、乳酸、乙酸和柠檬酸)的含量变化进行分析。结果表明,上层和下层酒醅发酵结束时,7种有机酸总量分别为47. 02±0. 83 mg/g干醅和72. 18±0. 11 mg/g干醅。上层酒醅有机酸含量在整个发酵过程中缓慢增长,而下层酒醅在前21天持续较快增长,随后波动增长。乳酸、乙酸、柠檬酸为3种主体有机酸,占7种有机酸总含量的94%以上。乙酸、柠檬酸在上层和下层酒醅中的变化趋势相似,乙酸在第15～18天快速上升,然后急剧下降,之后缓慢增长;柠檬酸在第18～21天出现大幅增长,随后保持缓慢增长。
High-performance liquid chromatography （HPLC） was used to analyze the changes of seven organic acids in the upper layer of fermented grains through fermentation of Luzhou-flavor baijiu. The total content of 7 organic acids in the upper and bottom layers of the fermented grains at the end of fermentation was 47.02 ±0. 83 mg/g and 72. 18 ±0. 11 mg/g, respectively. The dynamics of organic acids in the upper layer increased slowly idly in the first 21 days, then undulatedly increased. Lactic acid, acetic acid, organic acids in the upper and bottom layers, accounting for more than 94% of and those in the bottom layer increased rap and citric acid were the three most abundant the total organic acid increased from the upper layer to the bottom layer similarly with that of citric acid, an tendency to be stable after a rapid rise from the 15th day to the 18th day, while the citric acid 18th day to the 21th dayand then a slow rise acids. The content of acetic d the acetic acid showed a showed a rapid rise from the
作者
徐勇
郎召伟
沈咪娜
王松涛
张晓娟
沈才洪
陆震鸣
XU Yong;LANG Zhaowei;SHEN Mina;WANG Songtao;ZHANG Xiaojuan;SHEN Caihong;LU Zhengming(National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China;a.Key Laboratry of Industrial Bioteehnology,Ministry of Education;b.School of Bioteehnolog;e.National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
出处
《四川理工学院学报（自然科学版）》
CAS
2018年第5期9-13,共5页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
国家"863计划"(2012AA021301
2013AA102106
2014AA021501)
关键词
泸型酒
酿造
酒醅
有机酸
Luzhou-flavor baijiu
brewing process
fermented grains
organic acids
