摘要
为探讨不同的酿造原料、发酵程度(乙醇体积分数)、酿造方式及酒龄等因素对黄酒中阳离子浓度水平的影响,特别是黄酒中的NH4+含量。采用离子色谱抑制电导法检测并对比黄酒、白酒、啤酒、葡萄酒4种酒样类型(共27个样品)中阳离子含量变化。色谱分离选用Ion Pac CS16分析柱(5 mm×250 mm)和Ion Pac CG16保护柱(5 mm×50 mm),淋洗液为30 mmol/L甲基磺酸溶液。结果表明:方法回归系数良好(r2≥0.9990),相对标准偏差不大于5.52(n=6),在检测的18种黄酒中,NH4+的质量浓度范围为137.00~284.01 mg/L,在啤酒及葡萄酒中为28.29~42.88 mg/L,在白酒中未检出。进一步研究表明,黄酒中高含量NH4+与原料中粗蛋白含量有关,NH4+的含量与发酵程度有关;其次黄酒中阳离子的含量与酒龄没有明显规律。作为蒸馏酒的白酒中整体阳离子含量普遍较低,葡萄酒由于葡萄原料的K+含量较高,导致葡萄酒中K+含量远高于其他类型酒样。
A new ion chromatographic(IC)method was developed for the determination of alkali metal(Li+,Na+,and K+),alkali-earth metal(Mg2+and Ca2+)cations and ammonium(NH4+)in four types of alcoholic beverages including yellow rice,Chinese liquor and red wine and beer.The separation of cations was performed on IonPac CG16(5 mm×50 mm)and IonPac CS16(5 mm×250 mm)columns connected in series with 30 mmol/L methanesulfonic acid as an eluent.The calibration plots obtained for conductivity detection of the separated cations showed a good linearity with regression coefficients(r2)>0.9990 and the method presented good reproducibility with low values of relative standard deviation(RSD)≤5.52(n=6).The results of IC analysis indicated the presence of ammonium in 18 brands of yellow rice wines at concentrations ranged from 137.00 to 284.01 mg/L and in beer and red wine at concentrations ranged from 28.29 to 42.88 mg/L,but the absence of ammonium in Chinese liquor.A further investigation revealed that the elevated concentration of ammonium in yellow rice wine was due to the presence of proteins in the raw materials,indicating the ammonium concentration depends on the fermentation degree.At the same time,no correlation between ammonium content and age was found for yellow rice wine.The concentrations of alkali metal and alkaline-earth metal cations were the lowest in Chinese liquor as compared with the other types of beverages studied,which could be due to distillation during its production.It was also found that the concentration of K+in red wine was significantly higher than in the other types,which was attributed to the higher content of potassium in red grapes.
作者
茅嘉田
周晚晴
Pavel NNESTERENKO
叶明立
谢广发
陈梅兰
MAO Jiatian;ZHOU Wanqing;Pavel NNESTERENKO;YE Mingli;XIE Guangfa;CHEN Meilan(College of Biological and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310028,China;Chemistry Department,Physical Chemistry Division,Lomonosov Moscow State University,Moscow 119991,Russian Federation)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第6期310-315,共6页
Food Science
基金
浙江树人大学绍兴黄酒学院科研专项(RCJ5200000)
浙江省自然科学基金项目(LY20B070007)。
关键词
阳离子
黄酒
碱金属阳离子
镁
钙
铵
发酵
酿造
cation
yellow rice wine
alkali metal cations
magnesium
calcium
ammonium
fermentation
brewing