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投稿时间：2021-08-31
投稿时间：2021-08-31
中文摘要: 为探究椪柑酒酿造过程中甲醇及主要杂醇油的生成规律，通过气相色谱法对椪柑酒主发酵期间甲醇和主要杂醇油的含量进行跟踪检测分析。结果表明该方法在13 min内可将甲醇和杂醇油完全分离，在20 mg/L～1 000 mg/L质量浓度内与峰面积呈良好线性关系，相关系数均大于0.9990，加标回收率在96.29%～103.36%之间，精确度、稳定性及回收率均满足试验要求。经测定，主发酵期间椪柑酒中甲醇、正丙醇、异戊醇、异丁醇的含量分别在第8、9、11、8天达到峰值，分别为（261.14±5.58）、（171.40±3.69）、（390.29±11.80）、（44.07±0.97）mg/L，且均呈现先增加后趋于稳定的规律。
Abstract:To study the formation of methanol and fusel oil in citrus wine brewing，gas chromatography was used to track and analyze the content of methanol and fusel oil during the main fermentation of citrus wine.The results showed that methanol and fusel oil were separated completely within 13 min，and had good linearity in the mass concentration rang of 20 mg/L-1 000 mg/L，with the correlation coefficient greater than 0.999 0.The spiked recovery was between 96.29%and 103.36%，and the precision，stability and recovery all met the experimental requirements.The content of methanol，n-propanol，isoamyl alcohol and isobutanol in citrus wine during the main fermentation period reached the peak values of（261.14±5.58），（171.40±3.69），（390.29±11.80），（44.07±0.97）mg/L on days 8，9，11 and 8，respectively，and they all presented a pattern of increasing first and then stabilizing.
文章编号：202222025 中图分类号： 文献标志码：
基金项目:校企合作技术开发项目（2018xng-JS046）
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