摘要
利用HPLC法对不同时间酒精发酵醪液成分进行检测，结合生产实践分析数据，确定了当料水比在1：2（w／w）时发酵各指标的正常范围。结论如下：发酵0～40h期间，还原糖含量从大约13．5g／100mL逐步递减至0．25g／100mL左右；发酵40h后，还原糖含量应维持在0．20g／100mL左右；发酵结束时，乙醇含量15．5％～16．0％（V／V）；甘油含量0．9～1．0g／100mL；乳酸含量0．1～0．15g／100mL；乙酸含量0．05～0．07g／100mL。
The normal range of the parameters in the mash during ethanol fermentation was determined from facility operation data and mash composition analysis using HPLC, when the solid-water ratio was 1：2（w/w）. Con-clusions cou｜d be drawn as follows： when the fermentation is between Oh and 40h, the reducing sugar should be attenuated gradually from about 13.5g/100mL to about 0.25g/100mL; After 40h fermentation, the reducing sugarcontent should be maintained at around 0.20g/100mL; Until the fermentation completed, the contents of ethanol, glYCerol, lactic acid, acetic acid should be within the range of 15.5%～16.0%（V/V）, 0.9-1.0g/100mL, 0.1～0.15g/100mL, 0.05～0.07g/100m, respectively.
出处
《化学工程师》
CAS
2013年第2期28-30,共3页
Chemical Engineer
关键词
HPLC
发酵醪液
分析检测
酒精
HPLC
fermenting mash
analysis and determination
alcohol
