摘要
采用GC-FID法对红枣白兰地中高级醇含量进行了分析测定。结果表明:蒸煮处理对正丙醇含量影响不显著,能够显著增加异戊醇的含量,而异丁醇的含量显著降低;不同层对正丙醇、异丁醇、异戊醇含量影响均不显著;不同取样时间对正丙醇含量影响不显著,而对异丁醇和异戊醇有显著的影响,其中,酒头中异丁醇和异戊醇含量与中间酒和酒尾中相比显著增加,而中间酒与酒尾中异丁醇和异戊醇含量没有显著差异。为提高红枣白兰地的经济价值和大规模生产提供理论依据。
The higher alcohols content in the jujube brandy were analyzed by the GC-FID method. The results show that there has no significant influence on the n-propanol content of steaming treatment. However, steaming treatment can significantly increase the content of isoamyl alcohol, and iso-butanol was significantly decreased; the different sampling time has no significant influence on the n-propanol content while has a significant impact on the iso-butanol and isoamyl alcohol, in which compared with the middle and the end of the jujube brandy each distillation, the iso-butanol and isoamyl alcohol have a significant increase in the head of the jujube brandy, however, the iso-butanol and isoamyl alcohol have no significant effect between the middle and the end of the jujube brandy each distillation. This study provides a theoretical basis for improveing the economic value and large-scale production of he jujube brandy.
出处
《食品科技》
CAS
北大核心
2014年第4期47-50,共4页
Food Science and Technology
基金
河北省国家基金项目(31171725
3137185)
关键词
枣
白兰地
蒸煮处理
高级醇
jujube
brandy
steaming processing
higher alcohols
