关于以电磁炉加热用于白酒总酯皂化的研究  

Research on the Heating of alcohol With an Electromagnetic Stove for the Saponification of Total Esters

作　　者：刘婷婷 杨赛 汤有宏 LIU Tingting;YANG Sai;TANG Youhong(Anhui Ancient Well Gong Co.,Ltd.,Bozhou 236820,Anhui,China;Supported by Anhui Province Key Laboratory of Intelligent Solid-state Fermentation Technology,Bozhou 236820,Auhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]固态发酵智能酿造技术安徽省重点实验室,安徽亳州236800

出　　处：《酿酒》2025年第2期87-91,共5页Liquor Making

摘　　要：依据国家标准GB/T10345-2022《白酒分析方法》中总酯的指示剂法,改变其总酯皂化的蒸馏装置,提高白酒总酯皂化的室验效率。该研究以电磁炉替代蒸馏装置,使酒体完全皂化,依据国家标准GB/T 27417-2017《合格评定化学分析方法和确认指南》和标准GB/T10345-2022《白酒分析方法》方法中验证相关规定,通过方法比对、人员比对及重复性试验等证明该方法的适用性和有效性。According to the indicator method of total esters in GB/T10345-2022 Analytical Methods for Baijiu,the total ester saponification distillation device is changed to improve the total ester saponification efficiency of baijiu.This study replaces the distillation device with an electromagnetic stove,allowing the wine body to be completely saponified.According to the relevant provisions of method validation in GB/T 27417-2017 Guidelines for the Validation of Chemical Analytical Methods and Confirmation",through method comparison with the indicator method of total esters and personnel comparison in GB/T10345-2022 Analytical methods for baijiu,the applicability and effectiveness of the method are proved.

关 键 词：白酒 总酯 皂化 电磁炉 蒸馏装置 

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]