酯化发酵条件及其测定方法的研究

nvestigation on Esterifying Fermentation Conditions and the Measurement Approaches

采用正交实验研究了B类酶促物质发酵生产高酯调味酒的最适酯化条件。结果表明,最适宜的酯化条件为乙醇浓度A2%,己酸浓度B4%,发酵时间C3d,发酵温度D2℃,黄水含量为E1%,此时己酸乙酯含量可高达36.386g/L。在测定己酸乙酯含量数值时,总酯分析法可替代色谱分析方法,具有分析仪器相对简单、成本相对较低、可操作性强等优势。(孙悟)

The optimal esterifying conditions for B kind enzyme substances to produce high ester flavoring liquor were studied by orthogonal experiments. And the results indicated that the best esterifying conditions were the following： A2% ethanol concentration, B4% caproic acid concentration, C3 d fermentation time, D2℃fermentation temperature, and E1% yellow water content. The content of ethyl caproate could reach as high as 36.386 g/L. Total ester analytic method instead of chromatography in the measurement of ethyl caproate content had the advaritages of comparatively simple analytic instruments, low analytic costs, convenient to operate, and suitable for the generalization in the industry etc.