白酒酒醅发酵过程中酶活与酯类生成的灰色关联度分析

Gray Relational Grade Analysis of Enzyme Activities and Esters Production during Fermentation of Liquor Fermented Grains

以白酒酒醅为研究对象,在酒醅发酵过程中,测定了酒醅中的淀粉酶、糖化酶、蛋白酶、纤维素酶、果胶酶和脂肪酶的活性,同时,测定了酒醅中总酯、乙酸乙酯、丁酸乙酯、己酸乙酯和乳酸乙酯的含量。利用灰色关联度分析方法研究了平均酶活与酯类生成量之间的关系。根据酶活与酯类生成之间的灰色关联度计算结果可以判断,在酒醅发酵过程中,脂肪酶对酯类的生成起着最重要的作用,淀粉酶、蛋白酶、糖化酶、纤维素酶的作用居中,果胶酶的作用最小。

Using liquor fermented grains as study object, the enzyme activities including amylase, glucoamylase, protease, cellulase, pectinase and lipase, and the content of esters including total esters, ethyl acetate, ethyl butyrate, ethyl caproate and ethyl laclate were detected during fermentation of liquor fermented grains. The correlation between average enzyme activities and esters production was analyzed by gray relational grade analysis. Based on the calculated results of gray relational grade analysis, in fermentation process of liquor fermented grains lipase played the most important role on the esters production, and amylase, glucoamylase, protease and cellulase followed, and pectinase played the minimal role on the esters production.