白酒发酵副产物黄水有机成分分析

Analysis of organic components of yellow water from liquor fermentation

本研究对白酒发酵副产物黄水主要有机成分进行定性和定量分析。首先使用指示剂法检测蛋白质或多肽以及生物碱;其次应用标准曲线法测小分子糖、氨基酸,顶空固相微萃取-气相色谱法检测乙醇含量;最后采用高效液相色谱法测有机酸种类和含量,顶空固相微萃取-气质联用检测挥发性成分。研究发现,黄水中含有氨基酸,不含多肽、蛋白质和生物碱,p H为4.34,乙醇1.04 m L/100 m L,小分子糖含量11.01 mg/m L,氨基酸含量5.11 mg/m L,乙酸737.58 mg/100 m L,甲酸248.73 mg/100 m L,挥发性成分共有56种,其中酯类物质占90.38%。结果表明,白酒发酵副产物黄水的有机成分主要为小分子糖、氨基酸、乙醇、乙酸、甲酸和酯类物质。

In this study, qualitative and quantitative analysis of main organic components of liquor fermentation were made. Firstly, the indicator was used to detect the presence of proteins or peptides and alkaloids and pH was determined by pH meter. Secondly, the standard curve method was used to determine the content of small molecular sugar and amino acid and the ethanol content was determined by headspace solid phase microextraction gas chromatography.Finally, the classification and content of organic acids were determined by HPLC and solid phase microextraction coupled with gas chromatography-mass spectrometry was used to analyze the volatile components. Experiments on the analysis of the components of yellow water from liquor fermentation showed that detection of amino acids, peptides, proteins and alkaloids were not detected, pH was 4.34, the content of ethanol was 1.04 mL/lO0 mL, the content of small molecule sugar was 11.01 mg/mL, the content of amino acid reached up to 5.11 mg/mL,the content of acetic acid was 737.58 mg/lO0 mL, the content of acetate formic acid was 248.73 mg/100 mL and a total of 56 kinds of volatile components were contained, the percentage of esters accounted for 90.38% of total volatile constituents.The results showed that small molecular sugar, amino acid, ethanol, acetic acid, formic acid and esters as the organic components were contained yellow water from liquor fermentation.