甜高粱汁营养成分测定及营养盐对酒精发酵的影响  

Determination of Nutritional Compositions in Sweet Sorghum Juice and Effects of Nutritional Salts on Alcohol Fermentation

作　　者：武冬梅[1] 赵志勇[1] 李冀新[1] 孙新纪[1] 

机构地区：[1]新疆农垦科学院,新疆石河子832000

出　　处：《酿酒科技》2010年第1期20-22,共3页Liquor-Making Science & Technology

基　　金：新疆农垦科学院青年基金项目(YQJ2007-16)

摘　　要：测定了甜高粱凯勒品种茎秆汁液中的营养成分。结果表明,凯勒品种含有丰富的可发酵糖,可以为酵母菌发酵制取酒精提供良好的碳源,但总氮和某些矿物质元素不能满足酒精酵母的营养需要。营养盐配比实验结果表明,适当的营养盐配比能够提高酒精得率,缩短发酵周期,营养盐的最佳配比为(NH4)2SO40.4%,MgSO40.2%,CaCl20.1%,K2HPO40.01%。The nutritional compositions in sweet soghum （kaile） juice were determined. The results showed that the sweet sorghum （kaile） conmined rich fermentable sugar which could provide sufficient carbon source for alcohol fermentation. However, total nitrogen and some mineral el- ements in the juice could not meet the demands of alcohol fermentation. Accordingly. the nutritional salts proportioning experiments showed that proper nutritional salts proportioning could increase alcohol yield and shorten alcohol fermentation period. The best nutritional salts proportioning was （NH4）2SO4 0.4 %, MgSO4 0.2 %, CaCl2 0.1%, K2HPO4 0.01%. （Tran. by YUE Yang）

关 键 词：燃料乙醇 甜高粱汁 营养成分 营养盐 酒精发酵 

分 类 号：TS261.2[轻工技术与工程—发酵工程] TQ920[轻工技术与工程—食品科学与工程]