客家娘酒发酵过程中的糖代谢

采用柱前衍生高效色谱法测定客家娘酒发酵过程中糖类物质的含量,监控发酵过程中糖类物质的动态变化规律。在此基础上,研究客家娘酒糖代谢过程的影响因素,使用相关分析研究红曲用量、麦曲用量、主酵时间及主酵温度对糖类物质含量的影响。结果表明:在发酵过程中,葡萄糖的含量最高,其次是异麦芽糖和麦芽糖,含量最低的为潘糖,在后酵阶段末期潘糖几乎检测不出。异麦芽糖与4种发酵参数均呈显著正相关(P<0.01);异麦芽三糖含量与红曲用量呈显著负相关(P<0.01),与其他3种参数呈显著正相关(P<0.01);麦芽糖含量均呈显著负相关(P<0.01);葡萄糖含量与麦曲用量、主酵时间呈显著负相关(P<0.01),与其他因素呈显著正相关(P<0.01)。

Analysis of carbohydrates metabolism in Hakka mother wine during fermentation process

The content of carbohydrates in Hakka mother wine was determined by high-performance liquid chromatography after pre-column derivation.And we also monitored the dynamic change of the carbohydrates during fermentation process.On that basis,we studied the influence of four factors including dosage of red koji,dosage of wheat koji,main fermentation temperature and main fermentation time on carbohydrates metabolism and the content of carbohydrates by the correlation analysis.Firstly,the results showed that the content of glucose was the highest during the fermentation process,followed by isomaltose and maltose,and the content of panose was the lowest,which was almost undetectable at the final post-fermentation stage.Secondly,the dynamic change trend of glucose,maltose and isomaltose were basically the same.At the main fermentation,their content decreased gradually as the fermentation carried out.And the content reached the lowest point after adding white liquor at the seventh day,and then gradually increased at the post fermentation stage,finally showed a slow upward trend.Thirdly,There was significantly positive correlation(P<0.01) between the content of isomaltose and four fermentation parameters.The content of isomaltotriose had a significant negative correlation(P <0.01) with dosage of red yeast and a significant positive correlation(P<0.01) with the other three parameters.There was a significant negative correlation(P<0.01) between maltose and these four parameters.There was a significant negative correlation(P<0.01) between the content of glucose and the dosage of wheat and main fermentation time.