| 桑椹酒发酵过程中有机酸含量变化 |
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| 引用本文： | 商敬敏,牟京霞,孟庆山,邓波,张家荣,史涛涛,赵新节.桑椹酒发酵过程中有机酸含量变化[J].食品工业科技,2012,33(4):241-242,247. |
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| 作者姓名： | 商敬敏 牟京霞 孟庆山 邓波 张家荣 史涛涛 赵新节 |
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| 作者单位： | 1. 山东轻工业学院 山东省微生物工程重点实验室,山东济南,250353
2. 大连海洋大学,辽宁大连,116036 |
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| 摘 要： | 利用高效液相色谱法测定桑椹酒发酵过程中七种有机酸的变化,结果显示:桑椹原果汁中琥珀酸含量最高,柠檬酸次之;发酵过程中酒石酸、苹果酸、柠檬酸、琥珀酸、草酸、抗坏血酸含量变化均先呈上升趋势,达到最大值后呈下降趋势,而乳酸含量则一直上升;发酵结束后检测到酒石酸、苹果酸、柠檬酸、琥珀酸、草酸、抗坏血酸、乳酸含量分别为1.822、2.54、2.44、0.76、0.772、0.0756、0.0846g/L。
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| 关 键 词： | 桑椹酒 有机酸 高效液相色谱 |
Changes of organic acids content during the fermentation of mulberry wine |
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| SHANG Jing-min,MU Jing-xia,MENG Qing-shan,DENG Bo,ZHANG Jia-rong,SHI Tao-tao,ZHAO Xin-jie.Changes of organic acids content during the fermentation of mulberry wine[J].Science and Technology of Food Industry,2012,33(4):241-242,247. |
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| Authors: | SHANG Jing-min MU Jing-xia MENG Qing-shan DENG Bo ZHANG Jia-rong SHI Tao-tao ZHAO Xin-jie |
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| Affiliation: | 1,*(1.Shandong Provincial Key Laboratory of Microbial Engineering,Shandong Institute of Light Industry,Jinan 250353,China;2.Dalian Ocean University,Dalian 116036,China) |
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| Abstract: | Seven kinds of organic acids were determined by using high performance liquid chromatography(HPLC) during the fermentation of mulberry wine.The results showed that the content of succinic acid in raw mulberry juice was the highest and followed by citric acid.The content of tartaric acid,malic acid,citric acid,succinic acid,oxalic acid,ascorbic acid increased at first and decreased after reached the maximum.However,lactic acid increased all the time during the whole fermentation.The contents tested of tartaric acid,malic acid,citric acid,succinic acid,oxalic acid,ascorbic acid,lactic acid after the end of fermentation was 1.822,2.54,2.44,0.76,0.772,0.0756 and 0.0846g/L,respectively. |
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| Keywords: | mulberry wine organic acid HPLC |
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