摘要
黄浆水在进行风味物质检测之前要对黄浆水进行前处理。因为黄浆水中酒精度较低,且含大量的糖类、蛋白质、微生物等杂质,过多的水和杂质会对气相色谱柱造成不同程度的污染,降低气相色谱柱的使用寿命。本研究通过对比离心和粗过滤以及静置沉淀和超声振荡不同的前处理方式对黄浆水进行前处理,得到超声振荡效果略好与静置沉淀。同时用不同比例的酒精与黄浆水混合进行前处理,得出当无水乙醇和黄浆水按1∶1比例中和时沉淀量最大。
The yellow pulp water should be pretreated before flavor testing.Because yellow slurry water,with low alcohol content and contain a large number of impurities such as sugars,proteins,microorganism,too much water and impurities on gas chromatography column may be different levels of pollution,reduce the service life of gas chromatography column.In this study,by comparing different pretreatment methods of centrifugal and coarse filtration,static precipitation and ultrasonic oscillation,the ultrasonic oscillation effect was slightly better than that of static precipitation.At the same time,different proportions of alcohol and yellow pulp water were used for pre-treatment,and it was concluded that when the anhydrous ethanol and yellow pulp water were balanced by 1:1,the precipitation was the largest.
作者
王志强
姜利
刘国英
张光耀
WANG Zhiqiang;JIANG Li;LIU Guoying;ZHANG Guangyao(Anhui Gujing Distillery Company Limited,Bozhou,Anhui 236820,China;Anhui Gujing Solid-state Fermentation Engineering Technology Research Center,Bozhou,Anhui 236820,China)
出处
《酿酒》
CAS
2019年第5期39-41,共3页
Liquor Making
关键词
黄浆水
前处理
超声振荡
气相色谱
yellow pulp water
Pretreatment
Ultrasonic oscillation
Gas
