摘要
本试验利用反相液相色谱(RP-HPLC)法分离测定发酵前后甜石榴汁中有机酸种类和含量。在甜石榴汁中检测到的有机酸包括草酸、苹果酸、α-酮戊二酸、乳酸、乙酸、柠檬酸与富马酸,其中主要有机酸为乳酸(占总有机酸的51.2%)、草酸(占总有机酸的26.8%)和柠檬酸(占总有机酸的16.8%)。发酵后甜石榴汁中的草酸与乳酸含量下降,乙酸含量增加,新生成酒石酸、丙酮酸与琥珀酸;苹果酸与柠檬酸含量增加。发酵后甜石榴汁的有机酸总量下降了7.8%.
Composition and content of organic acids were decided in pre-and post fermented sweet megranate juices by RP-HPLC, Ox alic, malic, α-ketoglutaric, lactic, acetic, citric and fumaric acids were found in sweet megranate juices, the main organic acids in the juices were lactic acid, oxalic acid, and citric acids, After fermentation, oxalic and lactic acids content in the juice were decreased, how ever acetic, malic and citric acids content were increased, Tartaric, pyruvic and succinic acid were freshly generated in the fermented juices, And the total content of the organic acid was decreased by 7.8% after fermentation.
出处
《酿酒》
CAS
2008年第3期77-79,共3页
Liquor Making
关键词
RP-HPLC
石榴汁
有机酸
发酵
果酒酵母
RP-HPLC, sweet megranate, organic acid, alcoholic fermentation, Saccharomyces cerevisiae sp
