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The Variation of Acid Substances in Fermented Grains of Fuyuxiangxing Baijiu Before and After Quenching Acid was Analyzed

ZHANG Wuji;CHEN Yuhong;HUANG Biao;TENG Jian;YIN Zepei;Jiugui Liquor Co., Ltd.;  
Objective: To study the effect of acid quenching process on acids in fermented grains of Fuyuxiangxing Baijiu. Method: The derivatization of N-(tert-butyldimethylsilicon)-n-methyl trifluoroacetamide combined with gas chromatography-mass spectrometry was used to analyze the acids in the fermented grains of Fuyuxiangxing Baijiu. Result: The volatile acids in the fermented grains of Fuyuxiangxing Baijiu were mainly valeric acid, butyric acid, acetic acid, caproic acid, isovaleric acid, isobutyric acid, heptanoic acid and octanoic acid. The main non-volatile acids are 3-hydroxyisobutyric acid malate, 4-hydroxybutyric acid, 3-hydroxy-3-methylglutaric acid, succinic acid, citric acid and lactic acid. The total contents of volatile and non-volatile acids in fermented grains after quenching decreased by 48.42% and 31.32%, respectively, compared with that before quenching. The highest and lowest contents of volatile acids were caproic acid and heptanic acid, which were 1.27 mg·g-1 and 0.08 mg·g~(-1),respectively. The highest and lowest non-volatile acids were lactic acid and 3-hydroxy-3-methylglutaric acid, which were 15.33 mg·g~(-1) and 0.001 1 mg·g~(-1), respectively. Conclusion: The study in this paper is of great significance to deeply understand the mechanism of acid quenching process and to analyze the composition of acids in fermented grains of Fuyuxiangxing Baijiu.
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