白酒中微量铁的化学行为及最佳除去方法探讨  

Research on the Chemical Performance of Trace Iron in Spirits and the Most Effective Method to Remove It

作　　者：王浩东[1] 罗文谦[1] 

机构地区：[1]安康师范专科学校化学系,陕西安康725000

出　　处：《西安联合大学学报》2001年第2期58-60,共3页

摘　　要：白酒中的微量铁虽然对人体没有不良影响 ,但影响白酒的色度和风味 .除去白酒中的微量铁有许多方法 ,效果都不够理想 .本文以复杂的化学平衡关系为依据 ,探讨白酒中的微量铁的化学行为和最佳除去方法 。Though the trace iron in spirits has no harmful effect on human beings, it would spoil the chromaticity and the flavor of spirits. There are many ways to remove the iron from spirits so far, but none of them are effective. On the basis of complicated chemical equilibrium, in this paper, the chemical properties of the trace iron has been studied and an attempt has been made to find out the most effective method to remove it from spirits, which, to some extent, has been proved to be of practical value.

关 键 词：白酒 微量铁 化学行为 除去方法 化学平衡关系 均匀沉淀法 磷酸钠 

分 类 号：TS262.3[轻工技术与工程—发酵工程] S261.7[轻工技术与工程—食品科学与工程]