黄酒生产过程中浸米浆水有机酸含量变化研究
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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(R~2≥0.9995)、检出限(≤0.1037mg/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。
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( R~2≥0.9995),detection limit( less than 0.1037mg/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 10746.03mg/L,acetic acid 237.31mg/L,formic acid 17.26 mg/L,malic acid 31.32mg/L,and oxalic acid 1706.82mg/L.
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( R~2≥0.9995),detection limit( less than 0.1037mg/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 10746.03mg/L,acetic acid 237.31mg/L,formic acid 17.26 mg/L,malic acid 31.32mg/L,and oxalic acid 1706.82mg/L.
引文
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[15]郭晶晶,王记鲁,刘跃.梯度淋洗-离子色谱法测定降雨中7种有机酸[J].能源与环境,2017(1):88-89.
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[21]毛青钟,俞关松,陈坚刚.不同产地黄酒用糯米发酵性能的研究[J].酿酒,2013(5):60-62.
[22]毛青钟,俞关松.黄酒生产中不同品种米浸米特性的研究[J].酿酒,2010,37(4):76-79.
[23]李海霞.黄酒工业米浆水回收利用关键技术研究及其应用[D].杭州:浙江大学,2012.
[24]周小燕,吴清平,陈素云,等.微生物利用糖质原料积累L-苹果酸的代谢机理[J].微生物学通报,1993,20(1):42-45.
[25]毛青钟.黄酒浸米浆水及其微生物变化和作用[J].酿酒科技,2004(3):73-76.
[26]吴宗文,孙军勇,吴殿辉,等.绍兴黄酒发酵过程中有机酸及产酸细菌的初步研究[J].食品与发酵工业,2016,42(5):12-18.
[2]谢广发.黄酒酿造技术[M].北京:中国轻工业出版社,2010:14-62.
[3]汪建国.浅谈黄酒中有机酸的特征和功能[J].中国酿造,2008(7x):81-83.
[4]胡健,张国华,张雨,等.米浆水回用技术对黄酒酿造的影响[J].酿酒科技,2010(8):25-27.
[5]姬中伟,黄桂东,毛健,等.浸米时间对黄酒品质的影响[J].食品与机械,2013,29(1):49-52.
[6]Sun Y Y,Shuai Y U,Luan L Y,et al.Simultaneous determination of formic acid,acetic acid,propionic acid and n-butyric acid in environmental samples by ion chromatography[J].Shandong Science,2017,30(4):92-98.
[7]田鹏,徐烨,李莹,等.离子排斥色谱法测定十二种有机酸的研究[J].分析科学学报,2001,17(6):483-485.
[8]Shelor C P,Dasgupta P K.Automated programmable pressurized carbonic acid eluent ion exclusion chromatography of organic acids[J].Journal of Chromatography A,2017,Volume1523:300-308.
[9]Yuan X Y,Hong Y U,Wang Y,et al.Separation and determination of organic acids by ion-exclusion chromatography with direct conductivity detection in the blueberry wine[J].Journal of Heilongjiang Institute of Technology,2011(1):73-76.
[10]郭瑛,肖朝萍,王红,等.高效液相色谱法测定乌梅有机酸[J].分析化学,2004,32(12):1624-1626.
[11]高海燕,廖小军,王善广,等.反相高效液相色谱法测定果汁中11种有机酸条件的优化[J].分析化学,2004,32(12):1645-1648.
[12]Ashoor S H,Welty J.Determination of organic acids in foods by high-performance liquid chromatography:lactic acid[J].Journal of Chromatography,1984,287(2):452.
[13]杨若明,张经华,蓝叶芬.毛细管电泳法对铝胁迫下小麦根部有机酸的直接测定[J].分析实验室,2005,24(3):16-18.
[14]姚建国,李月琪,端裕树.柱后缓冲电导法测定食品中的有机酸[J].中国卫生检验杂志,2004,14(5):570-572.
[15]郭晶晶,王记鲁,刘跃.梯度淋洗-离子色谱法测定降雨中7种有机酸[J].能源与环境,2017(1):88-89.
[16]Huang H L,Wang X,Yun F A,et al.Determination of organic acids and inorganic anions in fermentation of cyanobacterial with ion chromatography[J].Journal of Analytical Science,2017(1):32-36.
[17]杨春霞,苟春林,单巧玲.葡萄酒酿造过程中有机酸变化规律研究[J].中国酿造,2017,36(4):83-86.
[18]孟园,刘乐乐,罗素琴,等.低分子量有机酸含量测定方法探讨[J].内蒙古医科大学学报,2017,39(4):346-348.
[19]姬中伟,黄桂东,毛健,等.浸米时间对黄酒品质的影响[J].食品与机械,2013,29(1):49-52.
[20]唐萍,田晶,苑广志,等.毛细管电泳测定乳酸发酵液中有机酸[J].食品与发酵工业,2006,32(3):76-78.
[21]毛青钟,俞关松,陈坚刚.不同产地黄酒用糯米发酵性能的研究[J].酿酒,2013(5):60-62.
[22]毛青钟,俞关松.黄酒生产中不同品种米浸米特性的研究[J].酿酒,2010,37(4):76-79.
[23]李海霞.黄酒工业米浆水回收利用关键技术研究及其应用[D].杭州:浙江大学,2012.
[24]周小燕,吴清平,陈素云,等.微生物利用糖质原料积累L-苹果酸的代谢机理[J].微生物学通报,1993,20(1):42-45.
[25]毛青钟.黄酒浸米浆水及其微生物变化和作用[J].酿酒科技,2004(3):73-76.
[26]吴宗文,孙军勇,吴殿辉,等.绍兴黄酒发酵过程中有机酸及产酸细菌的初步研究[J].食品与发酵工业,2016,42(5):12-18.