超高压处理对干红枣酒成熟的影响  

Effect of Ultra High Pressure on Maturity of Dry Chinese Jujube Wine

作　　者：张文叶[1] 张峻松[1] 毛多斌[1] 杨公明[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2009年第17期70-75,共6页Food Science

摘　　要：探索超高压处理对干红枣酒成熟的影响,对新干红枣酒进行超高压处理(100～500MPa,25℃,15min)。利用GC-MS法对枣酒中的挥发性成分进行检测,并用面积归一化法测定各种成分的相对含量。结果表明:经400MPa超高压处理后,杂醇油含量低于自然陈酿2.64%,各种杂醇油的比值不变;酯类物质的种类不变,相对含量高于自然陈酿4.71%;醛酮类物质种类增多,相对含量高于自然陈酿13.31%;超高压处理对枣酒的pH值影响不明显,色度略高于自然陈酿。因此对干红枣酒的成熟来说超高压处理是一种极具应用前景的冷加工技术。Fresh dry Chinese jujube wine was treated with ultra high pressure （UHP） within the range of 100 -- 500 MPa at 25℃for 15 min or processed into natural aging wine. Volatile compounds in dry Chinese jujube wine were analyzed by capillary gas chromatography-mass spectrometry （GC-MS） and their relative contents were determined by area normalization method. The results showed that the 400 MPa UHP treatment resulted in the increase of fusel oil content by 2.64% in dry Chinese jujube wine in comparison with natural aging wine （NAW） while the composition kept constant. The relative content of esters in UHP- treated wine was significantly higher than that in NAW by 4.71% while the species remained stable. More species of ketones and aldehydes were found in UHP-treated wine with a concomitant increase in the total relative content by 13.31%. The pH of dry Chinese jujube wine, however, was not affected by LrHp treatment but the color quality of UHP-treated wine was slightly better than that of NAW. In summary, UHP treatment is a potential cold-working technique for accelerating wine aging.

关 键 词：超高压 干红枣酒 成熟 气相色谱-质谱法 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]