影响香蕉酒中甲醇和高级醇形成的主要因素分析

利用气相色谱方法检测香蕉酒中甲醇和高级醇，并运用单因素试验和主成分分析法研究了酶解和发酵工艺条件对香蕉酒中甲醇和高级醇含量的影响。甲醇和高级醇总量在不同工艺条件下的差别分别为：半熟香蕉中甲醇和高级醇类的含量分别比全熟香蕉高9.5%和22.7%；未经酶解比酶解低57.0%和20.6%；起始发酵糖度20%比22%的工艺高10.1%和19.0%；带渣发酵比液态发酵分别低8.5%和高16.8%；甲醇含量在发酵温度32 ℃时达到最高193.60 mg/L，高级醇含量在28 ℃时达到最高584.00 mg/L。主成分分析结果表明，香蕉酶解工艺的特征醇正丙醇、异戊醇和甲醇，与酶解工艺密切相关。香蕉酒发酵工艺的特征醇类是异戊醇、正丙醇。

Analysis of main influencing factors on methanol and higher alcohols formation in banana wine

The methanol and higher alcohols in banana wine were determined by GC method. The effects of enzymolysis and fermentation processes conditions on the contents of methanol and higher alcohols in banana wine were researched by single factor experiments and principal component analysis (PCA). The differences of methanol and higher alcohols contents under different process conditions were as followed: the contents of methanol and higher alcohols in half ripe bananas were 9.5% and 22.7% higher than that of in ripe bananas, respectively. The contents of methanol and higher alcohols by non-enzymatic process were 57.0% and 20.6% lower than that of by enzymatic process, respectively. The contents of methanol and higher alcohols under the condition of initial sugar content 20% were 10.1% and 19.0% higher than that of under the 22% initial sugar, respectively. The contents of methanol and higher alcohols by fermentation with pomace were 8.5% lower and 16.8% higher than that of by liquid fermentation, respectively. The content of methanol was increased to the maximum of 193.60 mg/L at fermentation temperature 32 ℃ and the higher alcohols content was increased to the maximum of 584.00 mg/L at 28 ℃. The results of PCA indicated that the characteristic alcohols (n-propyl alcohol, isoamyl alcohol and methanol) in banana by enzymolysis process were closely related to the enzymatic process. The characteristic alcohols in banana wine by fermentation processes were isoamyl alcohol and n-propyl alcohol.