酵母菌发酵降低山楂汁有机酸含量的研究

Lowering the concentration of organic acids in hawthorn juice by yeast fermentation.

山楂汁用酵母菌在溶氧25％～35％、20℃条件下进行84h发酵,采用高效液相色谱法和酸碱滴定法测定样品中的有机酸含量。结果表明,山楂汁中总酸为17.10g/L,其中柠檬酸含量为14.07g/L,苹果酸含量为1.24g/L。山楂汁发酵后总酸下降到3.52g/L,其中柠檬酸全部降解,苹果酸降解了86.6％,其它有机酸含量变化不大。柠檬酸降解速度在发酵的72h内与时间呈线性关系。

The hawthorn juice was fermented by yeast at 20℃ for 84h with 25%-35% dissolved oxygen. The results were analyzed by HPLC and titration methods. It was shown that the total acids in the juice were 17.10 g/L, in which citric acid was 14.07g/L and malic acid was 1.24g/L At the end of the fermentation, total acids decreased to 3.52g/L, citric acid was used up, and malic acid was consumed by 86.6%, but other organic acids concentration change little. The concentration of citric acid decreased linearly within 72h of the fermentation, while the degradation of malic acid occurred between 48-72h.