竹筒酒陈酿过程中矿质元素变化规律研究

Variation of mineral elements in the aging process of bamboo liquor

参照典型竹筒酒生产方法,采用电感耦合等离子体质谱(inductively coupled plasma-mass spectrometry,ICP-MS)检测,研究了竹筒酒陈酿过程中17种矿质元素的变化规律。结果表明,陈酿过程显著影响竹筒酒中矿质元素含量。陈酿初期,K含量呈指数增长,14 d时达到峰值330.83 mg/L,随后逐渐下降,28 d后稳定在190 mg/L左右。Ca、Na、Cr、As含量变化符合一级动力学方程,t_(1/2)分别为26.05、9.40、9.59、11.92 d。外源黄酮不同程度影响竹筒酒中矿质元素的变化规律。2.5 mg/mL外源黄酮处理,大幅提高了K含量的峰值,14 d时达到1044.90 mg/L,是未添加时的3.16倍;10 mg/mL处理,K含量上升速度最快,10 d即达峰值。As含量随外源黄酮添加量的升高而升高,Cd含量则呈相反趋势。除Co、Mo未检出外,竹筒酒中共检出15种矿质元素,含量均符合相关食品限量标准要求。

Variation of 17 mineral elements in the aging process of bamboo liquor was studied using ICP-MS.Results showed that the aging process significantly affected the content of mineral elements in bamboo liquor.At the beginning of aging,potassium content increased exponentially,reaching a peak of 330.83 mg/L at 14th day,then gradually decreased,and stabilized at about 190 mg/L after 28th day.The content changes of calcium,sodium,chromium and arsenic followed to the first-order kinetic equation,and the half-lives were 26.05 days,9.40 days,9.59 days and 11.92 days,respectively.Exogenous flavonoids affected the variation of mineral elements in bamboo liquor to different degrees.Treatment with 2.5 mg/mL exogenous flavonoids significantly increased the peak value of potassium content,reaching 1044.90 mg/L at 14th day,which was 3.16 times higher than that without addition.Under the treatment of 10 mg/mL,the potassium content increased fastest and reached the peak at 10th day.Arsenic content raised with the increase of exogenous flavonoids addition,while chromium content showed an opposite trend.Except for cobalt and molybdenum,15 mineral elements were detected in bamboo liquor,and all the contents met the requirements of relevant food limit standards.