初始酸碱度对龙眼酒酿造过程中有机酸变化规律的研究  

Change Rules of Organic Acids in the Production Process of Longan Wine with Different Initial pH Value

作　　者：邓红梅 温兆毅 柳镜炬 王春 DENG Hongmei;WEN Zhaoyi;LIU Jingju;WANG Chun(Technology Research Center for Processing and Application of Lingnan Characteristic Fruits&Vegetables,College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming,Guangdong 525000,China)

机构地区：[1]广东石油化工学院生物与食品工程学院,广东省岭南特色果蔬加工及应用工程技术研究中心,广东茂名525000

出　　处：《酿酒科技》2023年第4期22-27,共6页Liquor-Making Science & Technology

基　　金：广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目(粤科函产学研字[2015]1487号);广东普通高校食品科学创新团队项目(2016KCXTD020)。

摘　　要：利用HPLC测定龙眼酒发酵过程中8种有机酸含量的变化,研究初始酸碱度(用pH值表示)对龙眼酒酿造过程中有机酸变化规律的影响。结果表明,不同初始pH条件下,龙眼酒发酵过程中有机酸变化有相似性,在发酵前7 d,酒石酸、苹果酸含量明显下降,乳酸、柠檬酸、琥珀酸含量明显增加,草酸、α-酮戊二酸含量变化不大;经过35 d发酵与陈酿后,不同初始pH值对有机酸的影响存在差异。草酸在整个发酵过程含量都是下降的,不同p H间含量变化不大,即受初始pH值影响很小;酒石酸在初始pH≤3.9时含量下降幅度维持在21%~23%之间,但当p H4.2时,降低幅度达41.07%;柠檬酸含量随着初始pH值增加而减少;乳酸和苹果酸的含量随着初始p H值增加而升高。在pH3.9条件下,不同发酵时期8种有机酸的总量均比原果汁的高,其中发酵前7 d有机酸变化最明显,随后基本平稳。The content changes of 8 kinds of organic acids in the production process of longan wine were determined by HPLC,and the effect of initial pH value on the changes of organic acids in longan wine was studied.The results showed that the changes of or-ganic acids in longan wine with different initial pH value were similar.In the first 7 days of fermentation,the contents of tartaric acid and malic acid decreased significantly,the contents of lactic acid,citric acid and succinic acid increased significantly,and the contents of oxalic acid and a-ketoglutarate changed little.After 35 days of fermentation and aging,the effect of different initial pH value on the contents of organic acids was different.The content of oxalic acid decreased during the whole fermentation process,and its content was hardly affected by initial pH value.When the initial pH was below 3.9,the content of tartaric acid decreased by 21%to 23%;when the initial pH value was 4.2,it decreased by 41.07%.The content of citric acid decreased with the increase of initial pH value.The contents of lactic acid and malic acid increased with the increase of initial pH value.When the initial pH value was 3.9,the total amount of the 8 kinds of organic acids in different fermentation periods was higher than that in the original juice.The contents of or-ganic acids changed most obviously in the first 7 days of fermentation,and then changed steadily.

关 键 词：龙眼酒 初始酸碱度 有机酸 高效液相色谱法(HPLC) 

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