浓香型白酒窖池窖泥腐植酸波谱特征与窖龄相关性的研究  

Study on the Correlations between Pit Age and Spectral Characteristics of HA in Pit Mud for Luzhou-flavor Liquor

作　　者：彭昱雯[1] 牛美灿[1] 王平[1] 张宿义[2,3] 易斌[2,3] 钱志伟[2] 吴重德[1] 黄钧[1] 周荣清[1,4,3] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]四川大学制革清洁技术国家工程实验室,四川成都610065

出　　处：《酿酒科技》2012年第8期21-24,28,共5页Liquor-Making Science & Technology

基　　金：国家自然科学基金(31171742)资助;四川省重大攻关项目(09ZC0735)资助

摘　　要：分析了浓香型白酒酿酒窖池窖泥腐植酸(HA)与土壤、淤泥及泥炭的HA在E4/E6及FTIR图谱之间的主要区别,比较了不同窖龄及窖池底、窖池壁E4/E6与FTIR图谱的异同。结果表明,HA的结构与来源有关,窖池窖龄越高,窖泥HA的腐植化程度越高,相对分子质量越大,芳香基团和分子缩合程度越高。不同窖龄池壁与池底泥样品HA的区别主要发生在醛基C-H的伸缩振动的蓝移或甲基对称变形振动、O-H自由羟基的伸缩振动,以及-CH2的消失,随窖龄增长,有机质的腐植质化程度趋于相同,E4/E6的降低,腐植质化程度提高。In this study, the main difference in E4/E6 and FTIR of HA between in pit mud of Luzhou-flavour liquor and in soil, sludge and peat were investigated, and E4/E6 and FTIR of HA from pit mud of different pit age or at different pit location were also compared. The results showed that HA structure was related to its sources, its relative molecular weight and its condensation level of aromatic groups increased with the increase of pit age, and the major difference of HA from different location in pits of different pit age manifested in the blue shift in C-H telescopic vibra- tion, CH3- symmetric deformation vibration, expansion vibration of O-H freedom of hydroxyl, and - CH2 disappearance. With the increase of pit age, E4/E6 of HA decreased and the humification tended to be the same.

关 键 词：窖泥 腐植酸 E4/E6 红外光谱 特征基团 

分 类 号：TS262.31[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]