不同地域黄酒中酸类物质差异性研究

王培璇; 毛健; 李晓钟; 刘芸雅; 孟祥勇

doi:10.13386/j.issn1002-0306.2014.10.034

不同地域黄酒中酸类物质差异性研究

王培璇^1,2,
毛健^1,2,3,
李晓钟¹,
刘芸雅^1,2,3,
孟祥勇^1,2,3

1. 江南大学
2. 江南大学粮食发酵工艺与技术国家工程实验室
3. 国家黄酒工程技术研究中心

基金项目:

国家863计划项目(2013AA102203-06)；

详细信息

作者简介:
王培璇 (1984-) , 女, 博士, 主要从事食品生物技术方面的研究。;

中图分类号: TS262.4
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出版历程
- 收稿日期: 2014-02-26

Study on the difference of organic acids and free fatty acids in different Chinese rice wine

Jiangnan University
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University
National Engineering Research Center of Chinese Rice Wine

摘要

摘要: 通过高效液相色谱、气相色谱法分别测定了全国不同地区的12种黄酒中的有机酸和游离脂肪酸含量,并以9种有机酸和5种游离脂肪酸为变量进行主成分分析。结果表明:黄酒有机酸中乳酸、乙酸和柠檬酸的含量最高,占总有机酸的80%以上;前4个主成分能代表12种样品中有机酸含量85.276%的信息,因子得分真实地反映了样品的产地、原料、工艺与有机酸的关联性。黄酒中游离脂肪酸种类丰富而且总量差异大,第一主成分、第二主成分累积贡献率达61.783%、83.822%,能够较好地代表原始数据所反映的信息,第一主成分包含C18∶0、C16∶0,第二主成分包含C14∶0、C18∶1,这4种物质对黄酒整体风味的作用可分为三种,即C18∶0和C16∶0、C14∶0、C18∶1。
- 黄酒 /
- 有机酸 /
- 游离脂肪酸 /
- 主成分分析
Abstract: The concentration of organic acids and free fatty acids in 12 kinds of Chinese rice wine from different areas were determined by high performance liquid chromatography (HPLC) and gas chromatography (GC) . Nine kinds of organic acids and five kinds of free fatty acids were studied further through principal component analysis (PCA) . Results showed that the content of lactic acid, acetic acid and citric acid were the most, which accounted for more than 80% of the total organic acids. First four principal components could represent 85.276% sample information. And the principal components value reflected that origin, raw materials and technology of Chinese rice wine were significantly correlation with the content of organic acids in Chinese rice wine. It was also found that there was a wide variety of free fatty acids in 12 kinds of Chinese rice wine, and the difference in the total content of free fatty acids in Chinese rice wine was significant. The accumulative contribution rate of the first principal component and the second principal component reached 61.783% and 83.822% respectively, which could indicate the original information. The first principal component comprised C18∶0and C16∶0and the second component comprised C14∶0and C18∶1. These 4 kinds of compounds which affected the overall flavor of Chinese rice wine could be divided into three types :C18∶0and C16∶0, C14∶0, C18∶1.
- Chinese rice wine /
- organic acids /
- free fatty acids /
- PCA

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