黄酒生产过程中浸米浆水有机酸含量变化研究

朱仙娜; 戴璐瑶; 张一斐; 金燕; 陈梅兰

doi:10.13386/j.issn1002-0306.2018.15.006

黄酒生产过程中浸米浆水有机酸含量变化研究

Research on the Change of Organic Acids Content in Rice Milk during the Process of Chinese Rice Wine Production

摘要

摘要: 本研究以黄酒生产过程中的糯米浸米浆水产生的有机酸含量为主要研究对象,建立了离子色谱分离电导检测法测定浸米浆水中有机酸的含量,并利用该方法研究了不同产地、包装方式以及浸米时间等因素对糯米浸米浆水中有机酸含量的影响。结果表明:离子色谱分离电导检测法具有良好的线性(R²≥0.9995)、检出限(≤0.1037 mg/L)、回收率(90.23%~97.43%)和重复性(RSD≤3.76%)。不同产地的糯米浸米浆水产生的有机酸含量存在差异,江苏糯米产有机酸含量高于吉林糯米。不同包装方式对有机酸含量有很大的影响,包装糯米有机酸含量明显高于散装糯米。随着浸米时间的延长,米浆水中的有机酸的含量均呈先增长后下降的趋势,浸米温度控制在20~22 ℃时,五种有机酸峰值含量分别为:乳酸10746.03 mg/L,乙酸237.31 mg/L,甲酸17.26 mg/L,苹果酸31.32 mg/L,草酸1706.82 mg/L。

Abstract: In this study,the content of organic acids in rice milk in the production process of rice wine was studied. The content of organic acids in rice milk was determined by ion chromatography with conducting detection. The effects of different rice producing areas,packaging ways,and soaking time on the organic acid content in rice milk were studied and analyzed. The results showed that the method had good linearity(R²≥0.9995),detection limit(less than 0.1037 mg/L),recovery rate(90.23%~97.43%)and repeatability(RSD≤3.76%). The content of organic acids in rice milk produced by different areas was different. The content of organic acid in Jiangsu was higher than that in Jilin. Different packaging methods had a great influence on organic acid content. The organic acid content of packaged rice was significantly higher than that of bulk rice. With the extension of soaking time,the content of organic acids in rice milk increased first and then decreased. When the temperature was controlled at 20~22 ℃,the peak content of five organic acids was acetic acid 10746.03 mg/L,acetic acid 237.31 mg/L,formic acid 17.26 mg/L,malic acid 31.32 mg/L,and oxalic acid 1706.82 mg/L.