酒的辐射化学——Ⅲ.薯干白酒辐照时过氧化物生成

RADIATION CHEMISTRY OF LIQUOR Ⅲ.THE FORMATION OF PEROXIDE ON THE IRRADIATION OF LIQUOR MADE FROM DRIED SWEET POTATO

本文对比研究了pH和酒精度对乙醇水溶液和薯干白酒辐照时过氧化物生成的影响。结果表明,乙醇水溶液辐照时,H_2O_2是唯一的过氧化物产物,酒辐照时产生两类过氧化物——H_2O_2和有机过氧化物。它们相对含量随pH而变化,在pH9—4范围内,H_2O_2占92％,有机过氧化物为8％。随pH降低,H_2O_2含量增加,有机过氧化物含量下降,至pH<2.5时,H_2O_2含量增至100％。实验求得0.2°酒精度(合0.2％乙醇,V/V)的乙醇水溶液中G_((H_2O_2))=3.6±0.3,在0.2°酒精度的酒中G(过氧化物)=2.9±0.2.当酒精度为57°(即含57％乙醇,V/V)时,乙醇的G_((H_2O_2))=4.3±0.1,酒的G(过氧化物)=3.6±0.3。由于在很大浓度范围内辐照乙醇水溶液时没有有机过氧化物生成,这表明有机过氧化物不是由乙醇辐解形成,而为酒中其它有机组分的自由基所生成。

The effect of pH and ethenol concentration on the formation of per-oxide has been studied on the irradiation of liquor made from dried sweet potato andthe aqueous solution of ethanol. Hydrogen peroxide (92%) and organic peroxide (8%)are produced when the liquor is irradiated in the range of pH from 4 to 9 but no or-ganic peroxide at the pH less than ?.5 and in the aqueous solution of ethanol over awide concentrations of ethanol. G (H_2O_2) and G(total peroxide) are equal to 3.6±0.3and 2.9±0.2 for 0.2% (V/V) aqueous solution of ethanol and the liquor containing0.2% ethanol and 4.3±0.1 and 3.6±0.3 for 57% aqueous solution of ethanol andthe liquor (containing 57% ethanol), respectively. Over a wide ethanol concentrationrange, there is no organic peroxide in the irradiated aqueous solution of ethanol, itshows that organic peroxide does not formed from ethanol and it could result fromthe other composition radicals in the liquor.