电子束辐照对白酒香气组分影响的研究

Research of the effect of electron beam irradiation to aroma components in liquor

摘要: 以泸州老窖1573白酒为研究对象,通过对其受到电子束辐照前后紫外吸收光谱及气相色谱的分析,研究了电子束对1573白酒香气组分的影响。结果表明,随着辐照剂量的增加,在284~300nm波段,紫外吸收光谱吸光度值呈下降趋势,此波段的相似度值也依次减小;气相色谱检测到56种香气组分,其物质含量发生变化的香气组分有41种,占总香气组分物质种类的73%。白酒中主要香气组分酯类含量整体呈下降趋势,酸类含量呈上升趋势,这与其他浓香型白酒陈酿过程中酯类、酸类物质的变化趋势保持一致,推测电子束辐照对1573白酒有一定的催陈作用。

Abstract: Ultraviolet Absorption Spectrum and Gas Chromatogram were used to analysis the effect of aroma components in Luzhou Laojiao 1573 liquor after electron beam irradiation.Results indicated that absorbance values were decline and the spectral similarities were decrease from 284nm to 300nm.56 kinds of aroma components were detected by Gas Chromatogram and 41 kinds of aroma components accounted for 73% of all had changed.On the whole, the main aroma components of esters contents were declined and acids contents were rose in 1573 liquor.This result showed that the changes of esters and acids in 1573 liquor which were irradiated by electron beam had the same tendency of natural aging of other Luzhou-flavor liquors.