基于连续流动法研究浓香型大曲制备过程中部分理化指标的变化规律  

The Change Rules of Several Physiochemical Indexes of Luzhou-flavor Daqu in the Whole Making Process Based on Continuous Flow Chemical Analyzerl

作　　者：叶光斌[1,2] 罗惠波[1,2] 李丹宇[1] 杨晓东[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国调味品》2013年第6期9-13,共5页China Condiment

基　　金：四川省教育厅重大培育项目(09ZZ015);2012年省级酿酒重点实验室开放基金项目(NJ2011-05)

摘　　要：试验采用连续流动化学分析仪测定浓香型大曲制曲过程中(包括培菌期和储藏期)的总酸、还原糖和游离氨基酸的含量。试验结果表明:大曲培菌期间总酸、还原糖、游离氨基酸含量波动幅度较大;储藏前期,该三项指标在较高水平内小幅度波动;储藏期后期,总酸和还原糖含量下降幅度较大,最终维持在较低水平;而游离氨基酸含量仍保持在较高水平。其中,总酸含量与还原糖含量呈显著正相关(相关系数为0.946,P<0.01),且二者与游离氨基酸含量均不相关。The experiment adopts the continuous flow chemical analyzer to detect the content of total acid, reducing sugars and free amino acids in Luzhou-flavor Daqu samples of the whole making process, which include fermentation period and storage period. The results show that the contents of three physiochemical indexes all have a dramatic change in the period of Daqu fermentation; in pro- phase of Daqu storage, the contents keep in a higher level with a small fluctuation; in late phase of Daqu storage, the contents of total acid and reducing sugars decrease considerably and tend to be sta- ble finally, while the content of free amino acid is still maintained at a high level. The content of total acid and reducing sugar have a significant positive correlation （the correlation coefficient of total acid and reducing sugar content is 0. 946, P〈0.01）, and both of them have no correlation with the content of free amino acid.

关 键 词：连续流动化学分析仪 大曲 总酸 还原糖 游离氨基酸 相关性 

分 类 号：TS262.31[轻工技术与工程—发酵工程]