黄酒中糖和无机元素成分与黄酒口味品质的定量关系研究  

Quantitative relationship between sugars, inorganic elements and flavorof Chinese rice wine

作　　者：李博斌[1] 刘兴泉[1] 吴坚[1] 余燕飞[1] 诸葛庆[1] 郑云峰[1] 

机构地区：[1]国家黄酒产品质量监督检验中心,浙江绍兴312071

出　　处：《中国酿造》2010年第8期37-40,共4页China Brewing

基　　金：浙江省质量监督检验系统科技项目(2004-10#)

摘　　要：为在黄酒中的糖、无机元素成分与口味品质间建立一种定量关系,以明确各种糖和无机元素成分对口味的影响。采用阴离子交换色谱-积分脉冲安培检测法测定38个黄酒样品中糖,ICP-MS检测无机元素,与感官评分一起进行回归分析。结果表明,在建立的多元回归方程中,无机元素的相关系数较好,R2=0.7209,而与糖之间的相关系数较低,R2=0.2467。To establish a quantitative relationship between sugars, inorganic elements and flavor of rice wine, and to understand the effects of sugars and inorganic elements on taste. The sugars in 38 rice wine samples were determined by high-performance anion-exchange chromatography combined with integrated pulsed amperometric detection. The inorganic elements were determined by ICP-MS. The data were used for regression analysis with the sensory evaluation scores. The results indicated that the correlation coefficient in established multiple regression equation was good for inorganic elements （R^2=-0.7209）, but was too low for sugars （R^2=-0.2467）.

关 键 词：黄酒 糖 无机元素 口味感官 

分 类 号：TS262.4[轻工技术与工程—发酵工程]