超高压处理对丹阳封缸酒中9种有机酸的影响  

Effects of Ultra-high Pressure Treatment on the Content of Nine Kinds of Organic Acids in Danyang Fenggang Rice Wine

作　　者：马辉[1] 张海宁[1] 叶庆[1] 王行[1] 邓娜娜[1] 韦广权[1] 马永昆[1,2,3] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品物理加工重点实验室,江苏镇江212004 [3]江苏省农产品生物加工与分离工程中心,江苏镇江212004

出　　处：《酿酒科技》2013年第6期43-45,50,共4页Liquor-Making Science & Technology

基　　金：江苏高校优势学科建设工程资助项目(PAPD);江苏省农产品物理加工重点实验室开放基金项目(JAPP-2011-3);江苏省高校科研成果产业化推进项目(JHB2011-40)

摘　　要：研究了超高压处理丹阳封缸酒对其中9种有机酸的影响。先通过单因素实验和感官评价确定了在400 MPa、20 min条件下处理封缸酒,再用高效液相色谱分析超高压处理前后封缸酒中有机酸的变化。结果表明,经过高压处理后,酒中酒石酸、草酸、苹果酸和乙酸的含量增加,丙酮酸、酮戊二酸、乳酸、柠檬酸和琥珀酸的含量降低;感官分析表明,高压处理后的封缸酒口感和风味得到改善,更易让人接受。The effects of ultra-high pressure treatment on the content of nine kinds of organic acids in Danyang Fenggang rice wine were investigated.Firstly,sensory evaluation was carried out through single factor experiment for Fenggang rice wine treated by 400 MPa for 20 min,then the change in organic acids content in the rice wine before and after ultra-high pressure treatment was analysed by HPLC.The results showed that after the treatment,the content of tartaric acid,oxalic acid,malic acid and acetic acid increased,while the content of pyruvic acid,ketone glutaric acid,lactic acid,citric acid and succinic acid decreased.Sensory evaluation indicated that the taste and the flavor of Fenggang rice wine got improved and was more acceptable after ultra-high pressure treatment.

关 键 词：超高压 有机酸 封缸酒 高效液相色谱 

分 类 号：TS262.4[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]