植物油除浊对低度白酒香气的影响  

Effect of vegetable oil turbidity removal on aroma of low-alcohol liquor

作　　者：张明霞[1] 杨天佑[1] 魏燕丽[2] 郭红森[1] 

机构地区：[1]河南科技学院生命科技学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003

出　　处：《食品工业科技》2012年第19期112-116,共5页Science and Technology of Food Industry

基　　金：河南省科技攻关重点项目(092102210015)

摘　　要：利用植物油对低度白酒进行除浊处理,从酒的理化指标、香气物质组成和感官评定三个方面,对植物油处理的用量和时间对低度白酒香气的影响进行了评价,利用顶空固相微萃取与气质联用相结合的方法分析酒样中香气物质组成。结果表明:植物油处理用量为10mL/L,处理36h的低度白酒可以达到理想的除浊效果,主体香气物质己酸乙酯、乙酸乙酯、丁酸乙酯、乳酸乙酯的减少量分别为7.0%、7.6%、15.6%、15.6%和24.0%,而导致酒体混浊的棕榈酸乙酯80.7%被去除,处理后的酒液清澈透明,酒样的原有风格保持不变。Vegetable oil was used to remove turbidity and precipitate in low-alcohol liquor.The level and treatment time of vegetable oil to low-alcohol liquor were optimized.Effect of the vegetable oil treatments on physicochemical characteristics,composition of aromatic compounds and sensory quality of low-alcohol liquor were analyzed.Headspace solid-phase microextraction（HS-SPME）combined with gas chromatography mass spectrometry（GC/MS）was applied to analyze aromatic compounds.The results showed that the level of 10mL/L vegetable oil was more suitable for turbidity removal of low-alcohol liquor and the treatment time was 36h.After treated by vegetable oil,ethyl palmitate causing low-alcohol liquor turbidity was removed were removed 80.7%.The main aromatic compounds of ethyl hexantate,ethyl acetate,ethyl butyrate and ethyl lactate reduced 7.0%,7.6%,15.6%,15.6% and 24.0%,respectively.The low-alcohol liquor treated by vegetable oil was clear,and the characteristic of the liquor remained unchanged.

关 键 词：低度白酒 植物油 固相微萃取 气相色谱/质谱联用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]