浓香型白酒絮状悬浮物富集分离方法的探讨  

Discussion on the Enrichment and Separation of the Suspended Floccus in Nongxiang Baijiu(Liquor)

作　　者：刘世龙[1] 张宿义[1] 周军[1] 代宇[1] 李云辉[1] 郑伟[1] 张炼[1] 罗明[1] 郭佳[1] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2014年第12期63-64,73,共3页Liquor-Making Science & Technology

基　　金：四川省科技支撑计划项目(2010NZ0093);四川省技术创新专项(2011ZO0021)

摘　　要：通过对浓香型白酒絮状悬浮物物理性质系统分析,得出有效的富集分离方法。在20~25℃环境下,静止25~35 d絮状悬浮物量多,且稳定,利用加长针管最大限度吸取酒液,得到量多且稳定的絮状悬浮物,便于分析主成分,为预防白酒出现絮状悬浮物提供技术支撑。Through the analysis of the physical properties of suspended floccus in Nongxiang Baijiu （liquor）, the effective enrichment and separa- tion methods were obtained. At 20-25℃ and in stationary state for 25-35 d, the quantity of suspended floccus reached the maximum and they were comparatively stable at that time. Then the lengthened needle was used to absorb the liquor at the most to obtain suspended floccus for main c：omponents analysis. And the analytical results could provide technical support for preventing suspended floccus from appeaning in Nongxiang Baijiu（liquor）.

关 键 词：浓香型白酒 絮状悬浮物 富集分离 白酒 

分 类 号：O652.6[理学—分析化学] TS262.3[理学—化学]