| 影响荔枝酒甲醇含量的因素 |
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| 引用本文： | 张钟,陈海蓉. 影响荔枝酒甲醇含量的因素[J]. 中国酿造, 2014, 0(3): 125-127 |
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| 作者姓名： | 张钟 陈海蓉 |
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| 作者单位： | 广东石油化工学院化学与生命科学学院 |
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| 基金项目： | 茂名市科技计划项目(2011B01019) |
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| 摘 要： | 以荔枝肉为原料,采用传统酿酒的方法制备荔枝酒,通过正交试验分析方法优化了影响荔枝酒甲醇含量的主要因素。采用气相色谱法测定其甲醇含量。试验结果表明,影响荔枝酒甲醇含量的因素排序为:温度pH果胶酶量,荔枝酒酿造过程的甲醇含量最少的最佳工艺参数:温度为25℃,pH为5.0,果胶酶0.6g/100mL。
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| 关 键 词： | 荔枝酒 甲醇 气相色谱法 |
Influence factors of methanol content in litchi wine |
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| ZHANG Zhong;CHEN Hairong. Influence factors of methanol content in litchi wine[J]. China Brewing, 2014, 0(3): 125-127 |
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| Authors: | ZHANG Zhong CHEN Hairong |
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| Affiliation: | ZHANG Zhong;CHEN Hairong;College of Chemistry and Life Science, Guangdong University of Petrochemical Technology; |
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| Abstract: | The litchi wine was made by the traditional brewing method, taking litchi fruit as raw material. The main factors affecting the methanol content of litchi wine was optimized with the orthogonal experiment and the content of methanol was determined by gas chromatography. Results showed that influence factors of methanol content in fruit wine in order were temperature, pH and pectinase addition. The optimum process parame- ters for least methanol producing was temperature 25℃, pH 5.0, pectinase 0.6g/100 ml. |
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| Keywords: | litchi wine methanol gas chromatography |
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