苹果渣液态发酵生产乙醇工艺及产物香气成分分析  

Ethanol Production from Liquid-State Fermentation of Apple Pomace and Analysis of Aroma Components of Fermentation Products

作　　者：宫可心[1] 王颉[1] 马玉青[1] 孙剑锋[1] 杨秋月[2] 尹宝颖[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2013年第2期46-51,共6页Food Science

基　　金：河北省科技计划项目(11221004D);保定市科学技术研究与发展计划项目(09NO3)

摘　　要：为开发苹果果渣资源的潜在价值,提高苹果的综合利用水平,本实验以苹果渣为原料,通过单因素试验和正交试验,优化苹果渣液态发酵工艺,并利用气相-质谱联用技术对苹果渣乙醇的香气成分进行分析鉴定。得到的最佳发酵工艺条件为酵母种类丹宝利酿酒高活性干酵母、酵母接种量0.05%、偏重亚硫酸钾添加量100mgkg、发酵温度27C、发酵初始pH3.8,经常压蒸馏可得到3.66°(V/V)的苹果渣乙醇;分析鉴定苹果渣乙醇共得68种挥发性物质,包括酯类40种、醇类11种、烃类7种、酮类5种、羧酸类2种、芳香类2种和醚类1种,相对含量分别占总挥发性物质的70.65%、15.87%、1 1.06%、0.53%、1.71%、0.13%和0.06%。酯类、醇类和烃类化合物为苹果渣乙醇的主要挥发性成分,相对含量占总挥发物质的97%以上。In this study, the optimized culture conditions for ethanol production in the liquid-state fermentation of apple pomace were studied by orthogonal array design based on one-factor-at-a-time experiments. Besides, the aroma components of fermentation products were analyzed and identified by solid phase micro extraction-gas chromatography-mass spectrometry （SPME-GC-MS）. DanBaoLi instant dry brewer＇s yeast was the most efficient starter culture for the fermentation of apple pomace. The optimum fermentation conditions were found to be 0.05%, 100 mg/kg, 27 ~C and 3.8 for inoculum size, potassium metabisulphite concentration, temperature and initial pH, respectively. The fermented broth obtained under these conditions was subjected to atmospheric distillation to obtain an alcohol degree of 3.66~ （V/V）. Sixty-eight volatile compounds were identified in the distillated alcohol, including 40 esters （70.65%）, 11 alcohols （15.87%）, 7 hydrocarbons （11.06%）, 5 ketones （0.53%）, 2 carboxylic acids （1.71%）, 2 aromatic compounds （0.13%） and 1 ether （0.06%）. Esters, alcohols and hydrocarbons were predominant, and together accounted for over 97% of the total volatile compounds.

关 键 词：苹果渣 液态发酵 乙醇 香气成分 

分 类 号：TS262.2[轻工技术与工程—发酵工程]