食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 320 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040772

分析与检测

高能电子束辐照浓香型白酒后贮存1年后的品质分析

  • 张莉丽 ,
  • 陈晓明 ,
  • 许德富 ,
  • 周瑞 ,
  • 王本盛 ,
  • 黄敏 ,
  • 陈浩 ,
  • 高鹏 ,
  • 代小雪
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  • 1(西南科技大学 生命科学与工程学院,四川 绵阳,621010)
    2(四川元景达食品有限公司,四川 泸州,646000)
    3(泸州老窖股份有限公司,四川 泸州,646699)
    4(四川省原子能研究院,四川 成都,610101)
第一作者: 硕士研究生(陈晓明教授为通信作者,E-mail:cxmxkd@163.com)

收稿日期: 2024-08-16

  修回日期: 2024-09-09

  网络出版日期: 2025-08-04

基金资助

四川省重大科技专项(2019ZDZX0003)

收起

Quality analysis of Luzhou-flavor liquor by high-energy electron beam irradiation after one-year storage

  • ZHANG Lili ,
  • CHEN Xiaoming ,
  • XU Defu ,
  • ZHOU Rui ,
  • WANG Bensheng ,
  • HUANG Min ,
  • CHEN Hao ,
  • GAO Peng ,
  • DAI Xiaoxue
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  • 1(College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China)
    2(Sichuan Yuanjingda Food Co.Ltd., Luzhou 646000, China)
    3(Luzhou Laojiao Co. Ltd., Luzhou 646699, China)
    4(Sichuan Institute of Atomic Energy, Chengdu 610101, China)

Received date: 2024-08-16

  Revised date: 2024-09-09

  Online published: 2025-08-04

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摘要

电子束辐照白酒能提高其品质,辐照后不同贮存时间的白酒香气和品质不同。为探究高能电子束对辐照浓香型白酒贮存1年后的品质影响,以不同辐照剂量2、4、6、8、10、12 kGy辐照后的浓香型白酒为研究对象,通过电子鼻、感官品评、气相色谱-火焰离子化检测器法、顶空固相微萃取-气相色谱质谱法和理化指标,分析了浓香型白酒辐照前后品质和香气组分的变化规律。结果表明,贮存1年后酒样总酸增加,电导率呈显著性上升(P<0.05),黏度呈下降趋势,使得白酒入口清冽爽净,品质更佳。辐照对2,3丁二醇(内消旋)、乙缩醛、亚油酸乙酯和苯甲醛等14种组分影响较大。其中酒体经4 kGy剂量辐照后口感愈加醇厚,此时十六酸乙酯和亚油酸乙酯明显增加,苯甲醛明显减少,这些变化有利于辐照白酒品质的提升。辐照白酒贮存1年后仍有较好的催陈效果。

关键词： 高能电子束; 浓香型白酒; 感官品质; 辐照后贮存时间; 长链脂肪酸乙酯

本文引用格式

张莉丽 , 陈晓明 , 许德富 , 周瑞 , 王本盛 , 黄敏 , 陈浩 , 高鹏 , 代小雪 . 高能电子束辐照浓香型白酒后贮存1年后的品质分析[J]. 食品与发酵工业, 2025 , 51(13) : 320 -326 . DOI: 10.13995/j.cnki.11-1802/ts.040772

Abstract

Electron beam irradiation can improve the quality of liquor.The aroma and quality of liquor stored for different time after irradiation are different.To investigate the effects of a high-energy electron beam on the quality of Luzhou-flavor liquor irradiated with different doses of 2, 4, 6, 8, 10, and 12 kGy for one-year storage, the changes of quality and aroma components before and after irradiation of Luzhou-flavor liquor were analyzed.The research methods include sensory evaluation, electronic nose, gas chromatography-flame ionization detector, headspace solid phase microextraction-gas chromatography-mass spectrometry, and physicochemical indexes.Results showed that after one year of storage, the total acid of irradiated liquor increased, the conductivity significantly increased (P<0.05), and the viscosity decreased.These changes contributed to a fresher and cleaner mouthfeel and an overall improvement in quality than no irradiation.Irradiation had a great effect on 14 species of aroma components, including 2,3 butanediol (endoxylated), acetal, ethyl linoleate, benzaldehyde, et al.Especially, after 4 kGy dose irradiation, the taste of liquor became mellow and thicke, ethyl palmitate and ethyl linoleate significantly increased, and benzaldehyde significantly decreased.Irradiated liquor still has a good aging effect after one year of storage.

Key words： high-energy electron beam; Luzhou-flavor liquor; sensory quality; storage time after irradiation; long-chain fatty acid ethyl esters

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