| 产多粮浓香型白酒风味物质微生物代谢成分的超临界CO2萃取研究 |
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| 引用本文： | 尹昌树,刘波,张义正,陈大理,岳明生.产多粮浓香型白酒风味物质微生物代谢成分的超临界CO2萃取研究[J].酿酒科技,2012(4):61-64. |
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| 作者姓名： | 尹昌树 刘波 张义正 陈大理 岳明生 |
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| 作者单位： | 四川省申联生物科技有限责任公司;四川省天府名优酒研究中心;四川大学生命科学院生物技术联合实验室 |
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| 摘 要： | 以筛选出的5株对宜宾多粮浓香型白酒独特风格(粮香、糟香、窖香)起主要作用的微生物作为目标菌株,研究其代谢风味物质,确定多菌种混合发酵培养模式。结果表明,发酵液超临界CO2萃取的最佳工艺为:萃取压力15 MPa,萃取温度45℃,CO2流量为10 L/h,分离压力为7 MPa,分离温度为50℃,解析釜分离压力为4.5～6.0 MPa,温度为55℃,萃取时间为4 h。
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| 关 键 词： | 微生物 多粮浓香型白酒 风味物质 |
Research on Supercritical CO2 Extraction of Microbial Metabolites of Flavoring Substances of Multiple-grains Luzhou-flavor Liquor |
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| YIN Changshu,LIU Bo,ZHANG Yizheng,CHEN Dali and YUE Mingsheng.Research on Supercritical CO2 Extraction of Microbial Metabolites of Flavoring Substances of Multiple-grains Luzhou-flavor Liquor[J].Liquor-making Science & Technology,2012(4):61-64. |
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| Authors: | YIN Changshu LIU Bo ZHANG Yizheng CHEN Dali and YUE Mingsheng |
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| Affiliation: | 1.Sichuan Shenlian Biotechs Co.Ltd.,Chengdu,Sichuan 611136;2.Research Center of Sichuan Tianfu Famous Liquor Products, Chengdu,Sichuan 611136;3.Biotechs Lab of Life Science College of Sichuan University,Chengdu,Sichuan 611136,China) |
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| Abstract: | 5 microbial strains which played main roles in forming the special styles of multiple-grains Luzhou-flavor liquor(grains aroma,distiller’s grains aroma and pits aorma) were screened out as object strains to study their metabolites and to determine the mixed fermentation pattern of multiple microbial species.The optimum technical conditions of supercritical CO2 extraction were summed up as follows: the extraction pressure was 15 MPa,the extraction temperature was at 45 ℃,CO2 flow rate was 10 L/h,the separation pressure was 7 MPa,the separation temperature was at 50 ℃,the resolve kettle separation pressure was 4.5～6.0 MPa and the temperature was at 55 ℃,and the extraction time was 4 h. |
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| Keywords: | microorganism multiple-grains Luzhou-flavor liquor flavoring substances |
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