蒸煮处理对红枣白兰地中高级醇含量的影响  

Effects of steaming treatment on the higher alcohols content in the jujube brandy

作　　者：尹宝颖[1] 王颉[1] 孙剑锋[1] 白凤歧 迟超逸[1] 郭洁[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品科技》2014年第4期47-50,共4页Food Science and Technology

基　　金：河北省国家基金项目(31171725;3137185)

摘　　要：采用GC-FID法对红枣白兰地中高级醇含量进行了分析测定。结果表明:蒸煮处理对正丙醇含量影响不显著,能够显著增加异戊醇的含量,而异丁醇的含量显著降低;不同层对正丙醇、异丁醇、异戊醇含量影响均不显著;不同取样时间对正丙醇含量影响不显著,而对异丁醇和异戊醇有显著的影响,其中,酒头中异丁醇和异戊醇含量与中间酒和酒尾中相比显著增加,而中间酒与酒尾中异丁醇和异戊醇含量没有显著差异。为提高红枣白兰地的经济价值和大规模生产提供理论依据。The higher alcohols content in the jujube brandy were analyzed by the GC-FID method. The results show that there has no significant influence on the n-propanol content of steaming treatment. However, steaming treatment can significantly increase the content of isoamyl alcohol, and iso-butanol was significantly decreased; the different sampling time has no significant influence on the n-propanol content while has a significant impact on the iso-butanol and isoamyl alcohol, in which compared with the middle and the end of the jujube brandy each distillation, the iso-butanol and isoamyl alcohol have a significant increase in the head of the jujube brandy, however, the iso-butanol and isoamyl alcohol have no significant effect between the middle and the end of the jujube brandy each distillation. This study provides a theoretical basis for improveing the economic value and large-scale production of he jujube brandy.

关 键 词：枣 白兰地 蒸煮处理 高级醇 

分 类 号：TS262.7[轻工技术与工程—发酵工程]