不同皂化法测定白酒总酯结果差异分析  

Analysis of The Difference in The Results of Determination of Total Esters in Chinese Baijiu by Different Saponification Methods

作　　者：周三九 ZHOU Sanjiu(School of Food and Bioengineering,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与生物工程学院,河南许昌461000

出　　处：《现代食品》2021年第16期214-216,225,共4页Modern Food

摘　　要：采用沸水浴30 min和密封静置24 h两种皂化法测定白酒的总酯含量,并对总酯的平均值、标准差、变异系数进行比较分析。结果表明,静置皂化法测得白酒总酯的平均值高于沸水浴皂化法,平均高出0.02~0.04 g·L^(-1);静置皂化法测得白酒总酯的标准差和变异系数均低于沸水浴皂化法,表明虽然静置皂化法检测时间长,但结果精确,节约能耗;沸水浴皂化法检测时间短,但误差略大。该研究为更准确、经济地检测白酒总酯提供可参考的理论依据。The aim of this article is to compare the content of total esters by boiling water bath saponification method for 30 min and sealed stationary saponification method for 24 h.The average values,standard deviation,coefficient of variation of the content of total esters in Chinese baijiu were evaluated,respectively.The results showed that the average value of total esters obtained by the static saponification method was higher 0.02~0.04 g·L^(-1) than boiling water bath saponification method and the standard deviation and variable coefficient were lower than that by the boiling water bath one.The study showed that the detection time of the static saponification method was long,relatively accurate and more energy efficient while the saponification method of boiling water bath costs time,but has a slightly large error.This study provides a theoretical basis for more accurate and economical determination of total esters in Chinese baijiu.

关 键 词：沸水浴 静置 皂化 总酯 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]