不同酒龄馥郁香型白酒成分指标变化规律研究  

Change rules of ingredients of the heavy-flavor liquors with different ages

作　　者：陈同强 李灿 王亮亮 汪修意 CHEN Tong-Qiang;LI Can;WANG Liang-Liang;WANG Xiu-Yi(Hunan Institute of Food Quality Supervision Inspection and Research,Changsha 410000,China)

机构地区：[1]湖南省食品质量监督检验研究院,长沙410000

出　　处：《食品安全质量检测学报》2019年第6期1635-1638,共4页Journal of Food Safety and Quality

摘　　要：目的 以馥郁香型白酒的典型代表酒鬼酒为研究对象,研究不同酒龄馥郁香型白酒成分指标变化规律。方法 对新产和贮存0.5～30年的52°白酒中20种主要成分随酒龄的变化行为进行系统研究,幵对其pH值、电导率等进行分析测定。利用气相色谱分析,内标法定量。结果 本研究较好地揭示了白酒的贮存时间与总酸、总酯以及各种醇类的变化规律,即随着贮存时间延长,总酯及低级醇类含量降低,而总酸与高级醇类的含量却升高。结论 该规律具有良好的稳定性和预测能力,为有效预测酒龄提供基础。Objective The typical representative of the heavy-flavor liquor--Jiugui liquor was taken as research object, to study the changes of component indexes of heavy-flavor liquors with different ages. Methods The changes of 20 kinds of main compositions in 52° liquor of New production and storage of 0.5-30 years along with the change of age were systematically studied, and its pH value and conductivity were analyzed. The samples were analyzed by gas chromatography and quantitative by internal standard method. Results The relations between storage time and total acid, total ester and various alcohols were revealed in this study. With the extension of storage time, the content of total esters and lower alcohols decreased, while the content of total acids and higher alcohols increased. Conclusion The established regular has good stability and excellent forecast capability, and provide a effective basis for the prediction of liquor age.

关 键 词：馥郁香型 气相色谱 酒龄 

分 类 号：TS262.3[轻工技术与工程—发酵工程]