芝麻香型不同位置堆积酒醅风味成分的研究

利用顶空固相微萃取与气相色谱-质谱联用技术对芝麻香型不同位置堆积酒醅的风味成分进行了研究。结果表明:从芝麻香型堆积酒醅中共检出54种挥发性风味物质,不同位置堆积醅中风味物质种类和相对含量都不同。霉层醅中醇类化合物相对含量最高,尤其是异戊醇,主要生成的酚类和杂环类化合物中杂环类物质种类及相对含量最多;中层主要生成羧基类和酸类化合物,其中苯乙醇、3-羟基-2-丁酮、乙酸、乙酸乙酯相对含量较高;底层醅生产的风味成分种类最多,主要为醇类和酯类化合物。     

泸型酒酿造过程中各层酒醅挥发性物质变化规律

采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）联用技术,对泸州老窖浓香型白酒（泸型酒）酿造过程中上、中、下层酒醅的主要挥发性风味物质的变化规律进行分析,并基于酯类物质进行主成分分析（PCA）。结果表明,三层酒醅的主要挥发性风味物质为醇类、酸类和酯类,其在不同层酒醅发酵过程中的变化趋势相似,醇类物质相对含量变化不明显;发酵前期（0～15 d）,酯类物质相对含量上升,酸类物质相对含量下降,发酵后期（18～39 d）这两种物质变化趋于平稳。发酵结束时,上层酒醅主要挥发性风味物质含量最高,下层酒醅次之,中层酒醅最低。PCA结果表明,泸型酒发酵过程分两个阶段,发酵前期特征酯类物质为乙酸乙酯和丁酸乙酯等,发酵后期特征酯类物质为己酸乙酯、乳酸乙酯等。     

黑化红枣酒蒸馏过程中主要挥发性风味物质变化及蒸馏工艺研究

以酒精度7%vol的黑化红枣酒为基酒,研究蒸馏过程中酒精度、挥发性风味物质的变化规律,并以挥发性物质含量及感官评价为标准,确定黑化红枣酒最适蒸馏工艺。采用顶空固相微萃取-气质联用技术主要对蒸馏酒中酯类、醇类、醛类、酸类等挥发性物质进行检测。结果表明,酒精度随蒸馏过程的进行逐渐降低,降至2.4%vol时停止蒸馏;二次蒸馏过程中醇类、酯类、醛类酒头中含量较高,含量随蒸馏过程逐渐降低,部分醇类、酸类及醛类酒尾中含量高,随蒸馏过程呈上升趋势。通过对两次蒸馏过程酒精度和二次蒸馏不同掐酒头量和去酒尾量所得馏出液的挥发性风味物质含量及感官评定结果分析,最终确定黑化红枣酒蒸馏工艺为:一次蒸馏馏出液收集体积为原液的35%,平均酒精度27.4%vol,二次蒸馏截取酒头量为一次馏出液体积的2%,去酒尾量为一次馏出液体积的20%,总馏出液收集体积为一次馏出液体积的46%。     

不同来源浓香型酒醅的挥发性成分差异分析

为研究不同来源浓香型酒醅的挥发性成分差异，采用顶空-气相色谱质谱联用（HS-GC-MS）法对酒醅挥发性成分进行测定，结合主坐标分析、t检验方法比较不同来源出窖/入窖酒醅挥发性成分的差异，以及入窖酒醅挥发性成分差异对出窖酒醅挥发性成分的影响。结果表明，不同来源的出窖酒醅中共检出41种挥发性成分，其多样性、香气成分类别上具有相似性；不同来源入窖酒醅中共检出27种挥发性成分，其多样性和香气成分类别上都存在差异。入窖酒醅S_2在乙醇、乳酸乙酯和乙酸含量显著高于入窖酒醅S_4（P＜0.05），其他相对含量＞1%挥发性成分显著低于S_4（P＜0.05）。差异性分析结果表明，不同来源的入窖酒醅挥发性成分的差异不会对出窖酒醅的挥发性成分产生显著影响。     

西凤酒酒醅发酵过程中挥发性风味物质分析

本研究采用顶空固相微萃取及气相色谱-质谱联用技术,结合主成分分析法,对西凤酒圆窖期酒醅发酵过程中挥发性风味物质的组成进行了分析。结果表明,西凤酒圆窖期酒醅中共检测出33种挥发性风味物质,包括醇类、酸类、酯类、酮类、醛类和酚类共6大类化合物,其中酯类物质含量最高,其次是酸类和醇类物质;酯类物质中乙酸乙酯、乳酸乙酯、己酸乙酯的含量较高,占酯类物质总量的95.9%,乙酸乙酯在发酵结束时达到了25.18 mg/kg,增加了1.6倍;主成分分析结果显示,0 d、4 d、7 d、15 d、18 d、30 d酒醅样品整体较为集中,表明风味物质组成相似,11 d和22 d的酒醅样品最为不同,分别包含了10种和13种特征风味物质;聚类分析结果将发酵分为两类,发酵前期0～10 d和发酵中后期11～30 d。     

甑桶蒸馏时酒醅中各种微量香味组分蒸出率的初步查定

甑桶蒸馏时酒醅中各种微量香味组分蒸出率的初步查定沈尧绅，于振法，曹桂英，赵明云，程光田（山东景芝酒业股份有限公司）本查定的目的是通过分析酒醅蒸前和蒸后微量成分含量的变化，对比蒸出酒的含量．从而计算各种成分通过甑桶蒸馏的蒸出率。过去由于没有可靠的酒醅中...     

利用GC-MS法对不同窖龄下浓香型白酒风味物质的研究

采用同时萃取蒸馏（SDE）法对不同窖龄的浓香型白酒中的风味物质进行提取,并通过气质联用（GC-MS）的方法对其进行分析鉴定。结果表明,采用GC-MS分析方法共鉴定出51种化合物,其中6种酒样共有的挥发性物质30种。随着窖龄时间的增加,各类化合物的相对含量也发生变化,醇类化合物在窖龄为15年的酒中从12.4%降至4.03%;醛酮类化合物的相对含量也由7.25%下降至1.28%;相对含量有明显提高的是酯类化合物（尤其是己酸乙酯）,从53.44%上升至69.39%;酸类、酚类以及杂环类化合物的相对含量变化幅度不大。     

甑桶蒸馏时酒醅中各种微量香味组分蒸出率的初步查定

甑桶蒸馏时酒醅中各种微量香味组分蒸出率的初步查定沈尧坤，于振法，曹桂英，赵明云，程光田酿酒，１９９５（２）：３９～４１分析酒醅蒸前和蒸后微量成分含量的变化，对比蒸出酒的含量，计算出甑桶蒸馏的蒸出率。①低沸点香味成分（乙酸乙酯、丁酸乙酯、正丙醇、仲丁醇...     

酱香白酒高温堆积酒醅挥发性风味物质的检测分析

该文采用HS-SPME结合GC-MS对酱香型白酒第三轮次堆积不同时间点、不同位置点酒醅挥发性风味物质进行检测分析。共计检测出挥发性风味物质32种,其中,醇类物质10种,醛类物质3种,酸类物质4种,酯类物质9种,酚类物质1种,其他类物质5种。其醇、醛、酸、酯类物质平均相对含量分别为32.88%、4.37%、9.18%、30.93%。包括酒体中常见的乙酸乙酯、乳酸乙酯、异戊醇、乙酸、丁酸等。分析结果表明,堆积过程在富集微生物的同时,产生了大量酒体有益风味物质,对酱香白酒的品质具有一定的影响。     

酱香白酒堆积发酵过程中代谢风味生成规律的分析

通过响应面优化实验,选择样品量8.90g、超声时间为15.28min、样品预处理为0.94%乙醇浸泡30min及固相微萃取时水浴温度为50.04℃的条件为固态酒醅风味物质检测分析的前处理条件,建立了HS-SPME结合GC-MS分析酱香型白酒堆积酒醅挥发性风味物质检测方法。采用该方法对酱香型白酒高温堆积八轮次酒醅挥发性风味物质进行分析。共从酱香白酒堆积酒醅中定性检出挥发性风味化合物83种,其中,醇类物质19种,醛类物质8种,酸类物质13种,酯类物质24种,酚类物质4种,其他类物质14种。包括酒体中常见的乙酸乙酯、丁酸乙酯、乳酸乙酯、异戊醇、异丁醇、乙酸、丁酸等。分析结果表明堆积过程在富集微生物得同时,产生了大量酒体风味物质。且从风味物质的种类和相对含量来看,与各轮次酱香白酒的品质具有一定的关联性。     

12种杂粮米及其混合米感官评价分析

以12种杂粮米为原料,浸泡处理后进行蒸煮。蒸煮后,采用质构仪分析测定各种杂粮米的硬度等力学特性。根据各种杂粮的硬度将12种杂粮米分成7组,各组杂粮米按1:1混合并蒸煮,然后进行感官评价,选出最佳的混合方案。结果表明:紫大米和白大米混合蒸煮的产品最佳,绿大米、黑大米、玉米碴(小)的混合蒸煮口味最差。     

白酒糟生产丢糟酒的研究进展

中国白酒行业每年产生大量的酒糟,酒糟的再利用对实现白酒行业的绿色制造和产业升级具有重要意义。该文总结了近年来白酒糟的综合利用现状,重点综述了将酒糟用于丢糟酒的生产,从而充分利用酒糟中的营养物质和香气成分的方法。向酒糟中添加酶制剂、活性酵母、大曲等糖化发酵剂以及黄水酯化液,并结合翻窖及串蒸等操作,可提升丢糟酒的质量。此外,实验室生产模型的建立为设计和优化丢糟酒的生产提供了快捷有效的手段。利用白酒糟生产丢糟酒具有一定的经济价值。     

Analysis of pyrethroids on grains

Two general procedures are outlined for residue determination of pyrethroid derivatives of chrysanthemic acid on wheat, wheat milling fractions, polished rice, maize, sorghum, oats and barley. Although limits of detection ranged upwards from 0.02 μg, residues in the range 0.1–4 ppm were readily analyzed on inexpensive equipment after suitable clean-up procedures. Wheat treated some months before analysis with bioresmethrin was analysed by the two general procedures for derivatives of chrysanthemic acid, and also by two procedures specific for analysis of bioresmethrin. Results from all four procedures were comparable. One of the procedures for identification of chrysanthemic acid also enabled identification of pyrethroid derivatives of chrysanthemum dicarboxylic acid and 3-(2,2-dichlorovinyl)-2,2-dimethylcyclopro-panecarboxylic acid. Thus a wide range of commodities can be screened for the presence of commercial pyrethroids. In addition, analytical studies on individual pyrethroids can be performed by use of a general method.     

Metabolic activity of Tibi grains

Summary Tibi grains are a symbiosis of the yeastSaccharomyces cerevisiae and the lactic acid bacteriaLactobacillus brevis andStreptococcus lactis in a matrix of dextran. In the traditional procedure, the Tibi grains ferment a sucrose solution supplemented with figs forming Tibi, a sparkling, slightly alcoholic beverage after approximately 1–2 days. Using enzymatic tests with a photometer the fermentation of glucose and the formation of lactic acid, acetic acid and ethanol were studied over an 18-days incubation period. Optimal fermentation only occured with figs. The glucose content declined constantly; lactic acid was only produced in reasonable levels after 14 days; acetic acid reached its maximum level after 6 days; and ethanol was synthesized up to 3.6 g/L after 6 days. The pH value fell from 4.5 to 3.0. The omission of figs or substitution with raisins, dates or plums typically changed the fermentation pattern. Additional studies revealed that figs are necessary for optimal fermentation of Tibi grains and contain a growth-promoting factor for the symbiotic organisms which is obviously situated in the pulp. This growth-promoting substance can be extracted with cold water and is only slightly stable to heat.

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Der Stoffwechsel von Tibi-Körnern

Zusammenfassung Tibi-Körner stellen eine Symbiose aus der HefeSaccharomyces cerevisiae und den MilchsäurebakterienLactobacillus brevis undStreptococcus lactis in einer Grundmasse aus Dextran dar. Bei der traditionellen Herstellung von Tibi fermentieren diese Körner eine Saccharose-Lösung unter Zusatz von Feigen und lassen nach etwa 1–2 Tagen ein moussierendes, leicht alkoholisches Getränke entstehen. Mit Hilfe photometrischer Enzymtests wurden der Abbau von Glucose sowie die Bildung von Milchsäure, Essigsäure und Ethanol im Verlaufe einer Incubation von 18 Tagen untersucht. Nur bei Anwesenheit von Feigen lief eine optimale Fermentation ab: der Gehalt an Glucose nahm kontinuierlich ab, Milchsäure entstand in nennenswerten Mengen erst nach 14 Tagen, Essigsäure erreichte ihre Maximalkonzentration nach 6 Tagen und der Ethanol-Gehalt stieg bis zu seinem Höchstwert von 3,6 g/L nach 6 Tagen. Der pH-Wert fiel während der Incubation von 4,5 auf 3,0. Wurden die Feigen im Medium weggelassen oder durch andere Trockenfrüchte (Rosinen, Datteln oder Pflaumen) ersetzt, dann veränderten sich die biochemischen Prozesse während der Fermentation in charakteristischer Weise. Zusätzliche Untersuchungen ergaben, daß Feigen für eine optimale Fermentationstätigkeit der Tibi-Körner erforderlich sind. Die Feigen enthalten einen Faktor, der das Wachstum der Tibi-Körner fördert. Dieser befindet sich im Fruchtfleisch, ist mit kaltem Wasser extrahierbar und nur wenig hitzebeständig.

     

Ergot on cereal grains

Ergot is caused by a fungus (Claviceps species) which has been found on hundreds of plants in almost every country of the world. The fungus can adapt itself to form many different varieties. New species of the fungus and new hosts are still discovered today. The alkaloids in ergot have caused hundreds of thousands of deaths in the Middle Ages after consumption of contaminated cereal grains, but during the last two decades there has not been a recorded outbreak of ergotism. Grain standards in most countries are very strict and do not permit grain which contains ergot to reach commercial food channels. All involved in cereal grain production and utilization should be cognizant of the potential danger, however, since ergot contamination at levels above those permitted by grain standards cannot necessarily be detected by the normal evaluation of a flour sample in the cereal chemistry laboratory. There always have been and always will be ergot infections and a possible danger to human health, but man has learned to minimize the potential problem by using proper agricultural practices. Furthermore, techniques for the removal of ergot from contaminated grains have been developed. While human ergotism is a disease of the past, ergotism in animals still occurs frequently. The problem is not a simple one because of many unanswered questions. What is the tolerance of different breeds or species of livestock to ergot? What are the effects of low‐level long‐term ingestion of ergot on livestock? What is the difference in toxidty to animals of ergot from different cereal grain varieties? What is the effect of storage and processing of cereal grain products on the potential ergot toxicity? The last and most important chapter in the history of ergot concerns ergot as a source of pharmacologically useful alkaloids which have found applications in internal medicine and obstetrics. The future promises to bring some new ergot alkaloids and some new uses. Recent research data indicate the possibility of using ergot alkaloids in contraceptives, which would be truly remarkable.     

Ruminal degradation of dried brewers grains, wet brewers grains, and soybean meal

A series of trials was conducted to determine the ruminal degradation of nitrogenous compounds and dry matter of soybean meal, wet brewers grains, and dried brewers grains. In situ and in vitro estimates of degradation were positively correlated but yielded different absolute values for measures of ruminal degradation. Ruminal digestion of protein, predicted from in situ data, was 42, 73, and 83% for brewers dried grains, brewers wet grains, and soybean meal. Drying of wet grains at either 50 or 150 degrees C increased resistance to ruminal digestion equally. Measurements of flow of dry matter and nitrogen of feed origin to the duodenum were made in vivo for diets containing either brewers dried grains or soybean meal. Negative apparent digestibility of nitrogen in the rumen for a 13% crude protein, brewers dried grains ration indicates the potential for using a non-protein nitrogen supplement with this ration. Resistance to digestion of nitrogen from brewers dried grains occurred only in the rumen. Amino acid patterns delivered to the small intestine and digestion of duodenal contents were similar for diets containing brewers dried grains or soybean meal.     

Whole grains — impact of consuming whole grains on physiological effects of dietary fiber and starch

Much of the present research on the physiological effects of dietary fiber and starch has been done on sources isolated from the parent material, and it is not clear whether they have the same effects if fed in the intact or whole grain. For dietary fiber, physiological effect depends on extent of fermentation in the large intestine, and this is influenced by chemical composition, solubility, physical form, and presence of lignin or other compounds. All of these factors are altered by isolation of a fiber source from the whole grain, and hence effects of eating fiber vary. Similarly, physical form and presence in the whole grain will affect digestibility of starch in the small intestine, which in turn influences the glycemic response and colonic effects determined by the extent of malabsorption and entry into the colon. Starch that enters the colon is fermented and produces short‐chain fatty acids, particularly butyrate, which is necessary to maintain a healthy mucosa. Hence, their presence within the whole grain may have important implications for health for both dietary fiber and starch. Evidence indicates that such effects are beneficial and that whole‐grain consumption should be encouraged.     

浅谈粮食的输送机械

随着“科教兴粮”战略的实施，粮食企业作业环节中使用的输送机械更为普遍，机械也越 来越多。对如何使用好输送机械，根据多年实践，笔者认为应掌握好以下三个方面：1 带式输送机械的优缺点输送机是由输送带、滚筒、托辊驱动装紧张装置、进料装置、机架、卸料装置等组成。其 优点表现在输送过程中不损伤粮粒，输送能力和输送距离大；在整个输送带上都可以装料和 卸料，既可以水平输送又可以倾斜输送；既可以输送散装粮食，又可以输送包装粮食，动力 消耗低，工作可靠操作方便，容易管理，工作无噪音。主要缺点是输送带成本较高，需用大 量…     

大力开发五谷杂粮健康调味酱

介绍了调味酱在人们日常生活中的重要性,五谷杂粮的营养保健价值,五谷杂粮调味酱的开发与人们身体健康的关系,指出了调味酱的发展方向应打健康品牌,走健康之路.     

Ergot on cereal grains.

Ergot is caused by a fungus (Claviceps species) which has been found on hundreds of plants in almost every country of the world. The fungus can adapt itself to form many different varieties. New species of the fungus and new hosts are still discovered today. The alkaloids in ergot have caused hundreds of thousands of deaths in the Middle Ages after consumption of contaminated cereal grains, but during the last two decades there has not been a recorded outbreak of ergotism. Grain standards in most countries are very strict and do not permit grain which contains ergot to reach commercial food channels. All involved in cereal grain production and ulilization should be cognizant of the potential danger, however, since ergot contamination at levels above those permitted by grain standards cannot necessarily be detected by the normal evaluation of a flour sample in the cereal chemistry laboratory. There always have been and always will be ergot infections and a possible danger to human health, but man has learned to minimize the potential problem by using proper agricultural practices. Futhermore, techniques for the removal of ergot from contaminated grains have been developed. While human ergotism is a disease of the past, ergotism in animals still occurs frequently. The problem is not a simple one because of many unanswered questions. What is the tolerance of different breeds or species of livestock to ergot? What are the effects of low-level long-term ingestion of ergot on livestock? What is the difference in toxicity to animals of ergot from different cereal ingestion of ergot on livestock? What is the difference in toxicity to animals of ergot from different cereal grain varieties? What is the effect of storage and processing of cereal grain products on the potential ergot toxicity? The last and most important chapter in the history of ergot concerns ergot as a source of pharmacologically useful alkaloids which have found applications in internal medicine and obstetrics. The future promises to bring some new ergot alkaloids and some new uses. Recent research data indicate the possibility of using ergot alkaloids in contraceptives, which would be truly remarkable.