白酒模拟体系氢键缔合时效性核磁共振研究  

Study on the hydrogen bonding in the ethanol-water system by 1H NMR

作　　者：杨星[1] 曾新安[1] 樊荣[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第7期112-114,118,共4页Science and Technology of Food Industry

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

摘　　要：采用氢谱核磁共振测定了40%和60%乙醇含量白酒模拟体系在190d时间范围内的氢键缔合情况。结果表明,随着储藏时间的延长,模拟体系的羟基质子峰不断向低场移动,说明体系内氢键缔合逐渐增强;不同乙醇含量的白酒模拟体系氢键缔合强度不同,低乙醇含量溶液的氢键缔合整体强于高乙醇含量溶液;而且二者出现缔合最强峰的时间也不相同,高乙醇含量溶液比低乙醇含量溶液较晚出现最强缔合。The changes in hydrogen bonding of 40% and 60% ethanol were examined by 1H nuclear magnetic resonance spectroscopy （＇H NMR）within 190 days of storage.With the increase of storage time, the peaks of hydroxyl protons in both ethanol and water had gradually moved to the lower field ,which indicated that the strength of hydrogen bonding in ethanol-water solution gradually increased.Compared with 40% ethanol-water system ,the hydrogen bonding in 60% ethanol-water system consistently showed less strength,and peaked at a later stage.

关 键 词：陈酿 乙醇-水溶液 氢键缔合 氢谱核磁共振(1H NMR) 

分 类 号：TS201.1[轻工技术与工程—食品科学]