分光光度法在白酒黄水等未知复杂组分研究中的应用
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摘要
黄水是白酒发酵特有产物,富有营养且微量成分丰富,其中富含酸、酯、醇、醛等呈香呈味物质,还含有氨基酸、乙醇、糖类、腐殖质、酵母菌体自溶物、微生物菌体以及活细胞等成分,具有一定利用价值。在黄水除杂研究过程中,应用紫外分光光度法对样品全波长光谱扫描,通过光谱图谱判定黄水除杂效果,从而绕过对具体未知变量成分的研究,简便快速获得相关结果。该方法分离度好、稳定性强、操作简单、成本低廉,在传统食品等不明确具体变化成分的复杂未知组分材料研究过程中,实现快速模糊检测,具有很好的推广价值。
Huangshui Fluid is the special product of Baijiu by solid fermentation, which has rich nutrient contents and micronutrient.Huangshui Fluid produces a large amount of flavoring components containing acids, alcohols, esters, aldehydes, et al. It also contains amino acid, ethanol, sugar family, humus, bacterial autolysate, microorganism and living cell. The study researched the process of impurity of Huangshui Fluid, used UV-spectrophotometry method to scan the full-wavelength spectrum of the sample, and spectral mapping determined to the effect of impurity of Huangshui Fluid. In order to bypass the study of specific unknown components, the relevant results were obtained quickly and easily. The method has advantage of well separation simple operation, low cost and high reliability, detection in the study of complex unknown component materials such as traditional foods that do not specific components. The technology is worth of extensive.
Huangshui Fluid is the special product of Baijiu by solid fermentation, which has rich nutrient contents and micronutrient.Huangshui Fluid produces a large amount of flavoring components containing acids, alcohols, esters, aldehydes, et al. It also contains amino acid, ethanol, sugar family, humus, bacterial autolysate, microorganism and living cell. The study researched the process of impurity of Huangshui Fluid, used UV-spectrophotometry method to scan the full-wavelength spectrum of the sample, and spectral mapping determined to the effect of impurity of Huangshui Fluid. In order to bypass the study of specific unknown components, the relevant results were obtained quickly and easily. The method has advantage of well separation simple operation, low cost and high reliability, detection in the study of complex unknown component materials such as traditional foods that do not specific components. The technology is worth of extensive.
引文
[1]曹新莉,王明山.白酒生产中黄水和酒尾的应用[J].酿酒科技,2008(10):96-99
[2]GB/T 15109-2008,白酒工业术语[S],2008-10-19
[3]封明振,张国杰,王贤.浓香型曲酒生产副产物的综合利用[J].酿酒科技,1999(2):72-73
[4]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998
[5]张宿义,卢中明,周军.黄水调味液在白酒调味中的应用[J].酿酒科技,2002(3):45-46
[6]张娟,陈坚.中国传统发酵食品产业现状与研究进展[J].生物产业技术,2015(4):11-17
[2]GB/T 15109-2008,白酒工业术语[S],2008-10-19
[3]封明振,张国杰,王贤.浓香型曲酒生产副产物的综合利用[J].酿酒科技,1999(2):72-73
[4]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998
[5]张宿义,卢中明,周军.黄水调味液在白酒调味中的应用[J].酿酒科技,2002(3):45-46
[6]张娟,陈坚.中国传统发酵食品产业现状与研究进展[J].生物产业技术,2015(4):11-17