温度对模拟白酒体系氢键缔合影响分析  

1H NMR Spectrum Analysis on Temperature Dependence of Spirit Simulation

作　　者：杨星[1] 曾新安[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2011年第3期46-49,共4页Food and Fermentation Industries

基　　金：广东省自然科学基金(9151008901000159);广州市科技攻关项目(09A32080517)资助

摘　　要：采用氢谱核磁共振仪测定了在18～58℃下40％和60％体积分数乙醇-水溶液的白酒模拟体系的氢键缔合情况。发现随着温度的升高，体系内氢键缔合减弱甚至遭到破坏，质子间交换速度加快，缔合结构变化频率增加。还发现温度与各羟基质子化学位移间存在一定线性关系，并得出该体系是以强氢键缔合为主。以上结论从1H NMR谱图角度分析了储藏温度的升高促使酒体系口感的变化，并为该过程提供了数据支持。The interaction between hydrogen bonding in 40% and 60% volume fraction of ethanol-water spirit simulation and temperature ranging from 18℃ to 58℃ was investigated by the application of 1H NMR. It was found that not only the strength of hydrogen bonding weakened but also the varying frequency of associative structure and proton exchange speeded up with the temperature increasing. Furthermore, it was testified there was a linear relationship between temperature and the chemical shifts of hydroxyl in related solution, which proved that strong hydrogen bonding predominate in this system. The related concludes partly demonstrated that temperature change could have an effect on the taste of spirit and provided some data support for the process of wine production from spectrum analysis.

关 键 词：白酒模拟体系 结构变化 氢键缔合 温度 氢谱核磁共振(1H NMR) 

分 类 号：TS261[轻工技术与工程—发酵工程]