利用扫描探针显微镜对陈酿白酒微观形态的分析研究

Study on Micromorphology of Aged Baijiu by Scanning Probe Microscope

白酒在贮存过程中发生的酯化、氧化、缔合等物理、化学反应,会直接影响酒体成分组成及物理结构特性。由于原料或工艺等区别,会造成风味物质差异,从而呈现不同的微观形态。采用扫描电子显微镜(scanning electron microscope,SEM)和原子力显微镜技术(atomic force microscopy,AFM)对不同陈酿年份的浓香型白酒和不同厂家的白酒进行了感官、探针扫描试验,SEM和AFM扫描图结果表明:(1)随着贮存年份的增加,浓香型白酒是口味质量越来越好,堆积的颗粒越来越大,并且逐渐汇集,颗粒间连接越来越紧密;(2)不同厂家样本,微观形貌差异明显。

Physical and chemical reactions such as esterification,oxidation,and association that occur during the storage process of Baijiu will directly affect the composition and physical structure of the liquor body.Due to differences in raw materials and production processes,there are differences in flavor substances and micromorphology of Baijiu.In this study,scanning electron microscope(SEM) and atomic force microscope(AFM) are used to carry out sensory and probe scanning tests on Nongxiang Baijiu of different aging years from different manufacturers.SEM and AFM scanning results show that:(1) with the increase of storage time,the overall change trend of Nongxiang Baijiu is that the taste quality gets better,the accumulated particles get bigger,and the connection between particles gets closer;(2) samples from different manufacturers have obvious differences in micromorphology.