白酒味觉成分有机酸含量分析及其对酿造工艺的影响  

Determination of organic acids in liquors using ion chromatography

作　　者：唐坤甜[1] 赵彩云[1] 韩兴林[1] 闫寅卓[1] 

机构地区：[1]中国食品发酵工业研究院酿酒工程技术研究发展部,北京100015

出　　处：《食品与发酵工业》2016年第7期202-208,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31401680)

摘　　要：建立了测定白酒中呈味有机酸的离子色谱法，研究了酿造用料、酿造季节和蒸馏摘酒段对白酒中有机酸含量的影响。采用高效阴离子交换分离柱、KOH淋洗液、梯度泵和电导检测器的同时分离和检测20种有机酸的方法，测定了不同香型白酒中的有机酸含量。方法所测有机酸检出限在7-250μg／L；回收率在75％，116％。研究了酿酒工艺对白酒中有机酸含量和不同有机酸之间量比的影响，重点分析了白酒中主要的乳酸和乙酸受到S-艺影响的情况，继而为研究白酒味觉体验提供了数据支持。A fast and accurate method for detection of organic acids in liquors using ion chromatography was developed. The effects of of brewing materials, brewing season and distilled liquor on the content of organic acid in the liquor were studied. Twenty kinds of organic acids could be detected in samples concentrated after nitrogen purging. Recovery of samples ranged from 75% to 116%. Detection limit（ S/N = 3）was from 7 to 250 μg/L. The research on the process of liqour making had confirmed that the process conditions affected the content of organic acid and the ratio of different organic acid, thus provided data support for the study on taste experience of liquor.

关 键 词：白酒 有机酸 高效阴离子交换色谱-电导检测 蒸酒 用料 酿酒季节 

分 类 号：TS262.3[轻工技术与工程—发酵工程]