醇甜型白酒不同馏分中主要微量成分的检测及变化规律研究  

Study on the Detection and Variation Pattern of Major Trace Components in Different Fractions of Chuntian Xing Baijiu

作　　者：艾欢秀 刘雅 邓桥山 AI Huanxiu;LIU Ya;DENG Qiaoshan(Xinjiang Yilite Industrial Co.,Ltd.,Technical Center,Xinjiang 835900,China;White wine brewing technology and quality improvement corps key experiments Xinjiang 835900,China;Corps White Wine Engineering Technology Research Center Xinjiang 835900,China)

机构地区：[1]新疆伊力特股份有限公司技术中心,新疆835900 [2]白酒酿造技术与品质提升兵团重点实验,新疆835900 [3]兵团白酒工程技术研究中心,新疆835900

出　　处：《酿酒》2023年第5期82-86,共5页Liquor Making

摘　　要：对醇甜型白酒不同馏分进行微量成分变化差异分析发现,醇甜型白酒中乙醛、乙酸乙酯、正丙醇、仲丁醇、异丁醇随着蒸馏过程呈下降趋势;乳酸乙酯及乙酸随着蒸馏过程呈上升趋势;甲醇含量随着蒸馏过程略呈下降趋势,但下降趋势不明显。其中酯类中乙酸乙酯含量最高,其中丁酸乙酯以及己酸乙酯只有极少量或者未检出。微量成分中含量由高到低分别是:醇类、酯类、酸类以及醛类。The analysis of the variation of trace components in different fractions of Chuntian xing baijiu showed that acetaldehyde,ethyl acetate,n-propanol,sec-butyl alcohol and isobutyl alcohol in Chuntian xing baijiu showed a decreasing trend with the distillation process;ethyl lactate and acetic acid showed an increasing trend with the distillation process;methanol content showed a slight decreasing trend with the distillation process,but the decreasing trend was not obvious.Among the esters,ethyl acetate had the highest content,among which ethyl butyrate and ethyl caproate were only very small or not detected.The content of trace components from high to low were:alcohols,esters,acids and aldehydes.

关 键 词：醇甜型白酒 微量成分 气相色谱法 馏分规律 

分 类 号：TS262.3[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] TS201.2