不同有机酸协同超高压处理对黄酒中醇水缔合影响的研究
Study on the Association of Ethanol-water System in Chinese Rice Wine by Different Organic Acids and Ultrahigh Pressure Processing
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摘要: 新生黄酒乙醇味较烈,口味粗糙。本文采用1H-NMR共振法研究乙醇水溶液的一维核磁氢谱图,并结合体系粘度变化来确定适用于黄酒体系的氢键缔合强度指标。采用超高压和有机酸分别处理乙醇水溶液,检测体系氢键缔合强度变化;采用有机酸协同超高压处理新生黄酒,并将其氢键缔合强度与新生黄酒、一年陈黄酒进行比较。结果表明:在黄酒的酒度范围内,氢键缔合强度可用理想醇水溶液中乙醇与水的羟基质子化学位移加权平均值与实际溶液下的化学位移加权平均值之间差值(Δδ)及体系粘度(η)表征。超高压处理乙醇-水体系,羟基质子化学位移发生变化。300 MPa、20 min超高压处理乙醇水溶液后,氢键缔合增强最明显。有机酸处理乙醇水溶液,氢键缔合增强。柠檬酸协同超高压处理新生黄酒,体系氢键缔合明显增强,处理后的新生黄酒氢键缔合强度略高于一年陈黄酒。Abstract: New Chinese rice wine’s stimulative taste of ethanol is strong. The hydrogen bonding behavior of ethanol-water system was studied by 1H-NMR and viscosity tests. Hydrogen bonding strength was measured and compared by ultrahigh pressure technology and different organic acids treatment on ethanol-water system,and organic acid combined with ultrahigh pressure treatment on fresh wines.And the hydrogen bonding association strength was compared with one year aged wine. The results showed that hydrogen bonding strength could be indicated by the difference of ethanol and water hydroxyl proton chemical shift of weighted average in the ideal state and the actual state(Δδ)and the viscosity of system(η). The chemical shift of ethanol-water system was changed in the ultrahigh pressure. The hydrogen bonding was promoted stronger after 300 MPa for 20 min with ultrahigh pressure treatment. And hydrogen bonding of Chinese rice wine was enhanced significantly after ultrahigh pressure combined citric acid treatment. In this condition,the δO-H of fresh Chinese rice wine was more than that of one year aged wine.
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