利用粉末活性炭处理技术降低青梅酒中氰化物含量的研究

为了降低青梅酒中的氰化物含量并保证其质量安全和风味品质，将初筛的对氰化物处理效果较好的粉末活性炭进行青梅酒中氰化物去除处理，并通过单因素和Box-Behnken响应面试验优化其处理工艺。结果表明，粉末活性炭添加量为6.5 g/100 mL、作用时间1.8 h、作用温度55 ℃时，青梅酒中氰化物含量比最初的29.06 mg/L降低了76.46%，满足国标GB 2757—2012《蒸馏酒及其配制酒》的要求，青梅酒感官评分为90.8分，保证了青梅酒的风味与品质。

Reduction of cyanide content in green plum wine by powder activated carbon treatment technology

In order to reduce the cyanide content in green plum wine and ensure its quality,safety and flavor quality,the cyanide in green plum wine was removed by activated carbon powder with good cyanide treatment effect in the preliminary screening,and its treatment process was optimized by single factor and Box-Behnken response surface tests.The results showed that under the condition of activated carbon powder 6.5 g/100 ml,action time 1.8 h and temperature 55℃,the cyanide content in green plum wine was reduced by 76.46%compared with the original 29.06 mg/L,which met the requirements of national standard GB 2757-2012"Distilled Wine and Prepared Wine".The sensory score of green plum wine was 90.8,which guaranteed the flavor and quality of green plum wine.