广东客家黄酒10种有机酸的HPLC分析  

Analysis of 10 Organic Acids in Guangdong Hakka Huangjiu by HPLC

作　　者：高云超[1] 宫晓波 杨春英[1] 池建伟[1] 杨春丽 林耀盛[1] 姚锡缜 李振伟 肖丽梅 GAO Yunchao;GONG Xiaobo;YANG Chunying;CHI Jianwei;YANG Chunli;LIN Yaosheng;YAO Xizhen;LI Zhenwei;XIAO Limei(Sericulture and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong,Guangzhou 510610;Guangdong Heyuan Lüchun Food Co.Ltd.,Dongyuan,Guangdong 517536,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [2]广东河源绿纯食品有限公司,广东东源517536

出　　处：《酿酒科技》2021年第4期106-115,共10页Liquor-Making Science & Technology

基　　金：广东省公益研究与能力建设(2017A020225015)“传统客家酒酒曲菌种优化及酒饼制作工艺的研究与应用”。

摘　　要：为确认广东客家黄酒的风味和营养物质,本研究对13个典型客家黄酒的有机酸进行了测定分析。结果表明,客家黄酒中至少含有10种以上有机酸,其中草酸含量为45.32~1046.58 mg/L,黑豆客家黄酒具有较高的草酸含量,柠檬酸含量范围为1197.99~4001.07 mg/L,黑豆客家娘酒具有较高的柠檬酸含量,酒石酸含量范围为0~405.70 mg/L,黑豆客家黄酒酒石酸含量最高,苹果酸含量范围为0~75.91 mg/L,客家黄酒中苹果酸含量低于绍兴黄酒,琥珀酸是黄酒中含量最高的有机酸,其含量范围在0~11050.95 mg/L,“八珍娘”客家黄酒等客家黄酒琥珀酸含量明显较高,乳酸含量范围在939.12~3789.06 mg/L,绍兴黄酒显著高于客家黄酒,甲酸范围在205.00~761.88 mg/L,黑豆客家娘酒含量最高,乙酸含量范围在814.63~2963.14 mg/L,绍兴黄酒高于客家黄酒,富马酸含量范围在0~19.25 mg/L之间,黑豆客家黄酒含量最高,另外黄酒中不存在或者很少存在丙酸。本文把有机酸分为两类,一类是酸味有机酸包括富马酸、草酸和柠檬酸3种,是良性口味的有机酸;另一类是涩味有机酸,包括酒石酸、苹果酸、琥珀酸、乳酸、甲酸、乙酸和丙酸等7种有机酸。本文分别计算了13个酒样中的10种有机酸的TAV值,结果表明,客家黄酒中存在4类有机酸:(1)主要有机酸,客家黄酒中以琥珀酸为主要有机酸,其含量占50%左右,TAV值最大,有的样本大于100;(2)次要有机酸,包含有乳酸和乙酸,其含量占10%~20%,TAV值较大,在10~60,对口味影响较大;(3)酸性良性口味有机酸,这类有机酸为草酸和柠檬酸,其含量占1%~20%,TAV值在1~20,TAV值占总TAV值10%左右;(4)微量有机酸,富马酸和丙酸含量占1%以下,TAV值在0.1以下,对黄酒风味没有贡献。In order to confirm the flavor and nutrients in Guangdong Hakka Huangjiu,13 typical Hakka Huangjiu products were analyzed.The results showed that there were at least 10 kinds of organic acids in Hakka Huangjiu.In the samples,the content of oxalic acid was 45.32 mg/L to 1046.58 mg/L;the content of citric acid was 1197.99 mg/L to 4001.07 mg/L;the content of tartaric acid was 0 to 405.70 mg/L;the content of malic acid was 0 to 75.91 mg/L,and its content in Hakka Huangjiu was lower than that in Shaoxing Huangjiu;the content of succinic acid was 0 to 11050.95 mg/L,and succinic acid had the highest content among all the organic acids in Hakka Huangjiu;the content of lactic acid was 939.12 mg/L to 3789.06 mg/L,and its content in Shaoxing Huangjiu was significantly higher than that in Hakka Huangjiu;the content of formic acid was 205.00 mg/L to 761.88 mg/L;the content of acetic acid was 814.63 mg/L to 2963.14 mg/L;the content of fumaric acid was 0 to 19.25 mg/L.In addition,propionic acid was not found or rarely existed in the Huangjiu samples.In this paper,organic acids are divided into acid-flavor organic acids(fumaric acid,oxalic acid and citric acid)and astringent organic acids(tartaric acid,malic acid,succinic acid,lactic acid,formic acid,acetic acid,and propionic acid).The TAV values of the 10 organic acids in the 13 Huangjiu samples show that there are four categories of organic acids in Hakka Huangjiu:succinic acid is the main organic acid in Hakka Huangjiu,which has the highest content(50%)and the largest TAV value(over 100 in some samples);lactic acid and acetic acid are the secondary organic acids,accounting for 10%to 20%of the total organic acids,with the TAV values between 10 and 60,having significant effect on the taste of Huangjiu;oxalic acid and citric acid are the good taste organic acids,accounting for 1%to 20%of the total organic acids,with the TAV values between 1 to 20;fumaric acid and propionic acid are the trace organic acids,accounting for less than 1%of the total organic acids,with the TAV values

关 键 词：客家黄酒 高效液相色谱 有机酸 味觉分析 TAV值 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]