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食品与发酵工业  2021, Vol. 47 Issue (8): 116-121    DOI: 10.13995/j.cnki.11-1802/ts.025063
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
双水相萃取黄浆水酯化液中的酯类风味物质
李亚男1,2, 杨铭1,2, 陈正行1,2*, 罗小虎1,2, 万盈2
1(粮食发酵工艺与技术国家工程实验室 (江南大学),江苏 无锡,214122)
2(江南大学 食品学院,江苏 无锡,214122)
Extraction and separation of ester flavoring substances from the esterified yellow water using aqueous two-phase system
LI Yanan1,2, YANG Ming1,2, CHEN Zhengxing1,2*, LUO Xiaohu1,2, WAN Ying2
1(National Engineering Laboratory for Cereal Fermentation Technology (Jiangnan University), Wuxi 214122, China)
2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 黄浆水酯化液含有丰富的酯类风味物质,利用酯化液中过量的乙醇与无机盐形成双水相体系对酯类进行分离提取,优化萃取工艺,研究5种绵柔型白酒最主要的风味酯类(己酸乙酯、戊酸乙酯、丁酸乙酯、辛酸乙酯和乙酸乙酯)在双水相体系中的分配规律和萃取率。结果表明,选用成相迅速、溶解度大的K2HPO4为萃取用盐,较优的酯类萃取条件为:K2HPO4质量分数为80%,pH 4.5,乙醇体积分数20%,在此工艺条件下,5种酯类的萃取率均达到90%~99%,萃取液中5种酯类化合物的质量浓度是酯化液的3~5倍;以无水Na2SO4对萃取液进一步脱水得到调味液,调味液总酯含量(67.85 g/L)显著高于黄浆水(1.37 g/L),证明双水相体系对黄浆水酯化液的酯类有较好的萃取效果。调味液的风味酯类总量明显高于白酒,且不含有机酸,说明调味液有较强的菠萝型、水蜜桃型等甜果香气,而无腐臭、恶臭等不愉快的气味,适合勾兑酸化基酒,从而达到改善酒体风味的效果。
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李亚男
杨铭
陈正行
罗小虎
万盈
关键词:  黄浆水  酯化液  K2HPO4  双水相  萃取  调味液    
Abstract: The esterified yellow water is rich in ester flavoring substances. In this study, a two-phase aqueous system containing excessive ethanol and inorganic salt was used to extract esters from the esterified yellow water and the extraction process was optimized. The distribution pattern and extraction rate of the main flavor esters (ethyl caproate, ethyl valerate, ethyl butyrate, ethyl caprylate and ethyl acetate) of five soft liquors in the two-phase aqueous system were studied. The results showed that K2HPO4 had rapid phase formation and wide dissolution range, which was selected as the extraction salt. The K2HPO4 mass fraction of 80%, pH 4.5, and the ethanol volume fraction of 20% were selected as the preferable extraction condition. Under this extraction condition, all five esters had an extraction rate between 90%-99%, and their mass concentration in the extraction solution was 3-5 times of that in the esterification solution. The extract was further dehydrated by anhydrous sodium sulfate to obtain the flavoring solution. The total ester content of the flavoring solution (67.85 g/L) was significantly higher than that of the yellow water (1.37 g/L), validating the feasibility of using the two-phase aqueous system for ester extraction from the esterified yellow water. The total amount of esters in the flavoring solution was significantly higher than that in liquor, which contained negligible organic acids, indicating that the flavoring solution had strong sweet fruit aroma, mimicking the flavor of pineapple and peach. In addition, the flavoring solution presented no rancid, foul odor or other unpleasant smells. Therefore, the flavoring solution was suitable for blending acid-based liquor to improve its flavor.
Key words:  yellow water    esterification liquid    K2HPO4    aqueous two-phase system    extraction    flavoring solution
               出版日期:  2021-04-25      发布日期:  2021-05-20      期的出版日期:  2021-04-25
作者简介:  硕士,助理研究员(陈正行教授为通讯作者,E-mail:zxchen2007@126.com)
引用本文:    
李亚男,杨铭,陈正行,等. 双水相萃取黄浆水酯化液中的酯类风味物质[J]. 食品与发酵工业, 2021, 47(8): 116-121.
LI Yanan,YANG Ming,CHEN Zhengxing,et al. Extraction and separation of ester flavoring substances from the esterified yellow water using aqueous two-phase system[J]. Food and Fermentation Industries, 2021, 47(8): 116-121.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025063  或          http://sf1970.cnif.cn/CN/Y2021/V47/I8/116
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