房县传统型、洑汁型、清爽型黄酒中有机酸的分析研究  

Determination of the Organic Acids in Traditional, Fuzhi and Refreshing Flavor Fangxian Rice Wine

作　　者：晋湘宜 朱正军 万端极 谢逾群 卢杨成 张爱帝 李猷 JIN Xiangyi;ZHU Zhengjun;WAN Duanji;XIE Yuqun;LU Yangcheng;ZHANG Aidi;LI You

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430070 [2]湖北省十堰市房县黄酒和发酵产业局,湖北十堰442000

出　　处：《酿酒》2018年第2期64-67,共4页Liquor Making

摘　　要：采用高效液相色谱法对传统型、清爽型、洑汁型这三种房县黄酒中的七种有机酸(草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸、琥珀酸)的含量进行了测定,探讨了有机酸对三种不同风味房县黄酒口感的贡献,并将房县黄酒与绍兴黄酒和广东客家娘酒的有机酸种类与含量进行了比较。HPLC was applied for determination of seven organic acid(oxalate、tartaric acid、malic acid、lactic acid、acetic acid、citric acid、succinic acid)in traditional,Fuzhi and refreshing flavor Fangxian rice wine.The contribution of organic acids to the taste of three different flavors of Fangxian rice wine was discussed.The comparison of each organic acid in Fangxian,Shaoxing and Guangdong Hakka Niang rice wine were presented.

关 键 词：黄酒 有机酸 分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]