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| 发酵前后甜石榴汁中有机酸的变化研究 | |
| 引用本文： | 于玲,杜金华,姜淑芬,王妮娅.发酵前后甜石榴汁中有机酸的变化研究[J].酿酒,2008,35(3):77-79. |
| 作者姓名： | 于玲 杜金华 姜淑芬 王妮娅 |
| 作者单位： | 1. 山东农业大学生命科学学院,泰安,271018 2. 山东农业大学食品科学与工程学院,泰安,271018 3. 山东泰山生力源集团股份有限公司,泰安,271018 |
| 摘 要： | 本试验利用反相液相色谱（RP-HPLC）法分离测定发酵前后甜石榴汁中有机酸种类和含量。在甜石榴汁中检测到的有机酸包括草酸、苹果酸、α-酮戊二酸、乳酸、乙酸、柠檬酸与富马酸,其中主要有机酸为乳酸（占总有机酸的51.2%）、草酸（占总有机酸的26.8%）和柠檬酸（占总有机酸的16.8%）。发酵后甜石榴汁中的草酸与乳酸含量下降,乙酸含量增加,新生成酒石酸、丙酮酸与琥珀酸;苹果酸与柠檬酸含量增加。发酵后甜石榴汁的有机酸总量下降了7.8%. |
| 关 键 词： | Rp-HPLC 石榴汁 有机酸 发酵 果酒酵母 |
| 文章编号： | 1002-8110(2008)03-0077-03 |
| 修稿时间： | 2008年1月31日 |
Changes in Organic Acids Composition and Content Before and Post Sweet Megranate Juices Alcoholic Fermentation |
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| YU Ling,DU Jin-hua,JIANG Shu-fen,WANG Ni-ya.Changes in Organic Acids Composition and Content Before and Post Sweet Megranate Juices Alcoholic Fermentation[J].Liquor Making,2008,35(3):77-79. | |
| Authors: | YU Ling DU Jin-hua JIANG Shu-fen WANG Ni-ya |
| Affiliation: | YU Ling,DU Jin-hua,JIANG Shu-fen,WANG Ni-ya (1.College of Life Science, Shandong Agricultural University, Tai＇an 271018,China; 2.College of Food Science and Engineering, Shandong Agricultural University, Tai＇an 271018,China; 3.Taishan Shengliyuan Group Co. Ltd,, Tai＇an 27101g.China) |
| Abstract: | Composition and content of organic acids were decided in pre-and post fermented sweet megranate juices by RP-HPLC, Ox alic, malic, α-ketoglutaric, lactic, acetic, citric and fumaric acids were found in sweet megranate juices, the main organic acids in the juices were lactic acid, oxalic acid, and citric acids, After fermentation, oxalic and lactic acids content in the juice were decreased, how ever acetic, malic and citric acids content were increased, Tartaric, pyruvic and succinic acid were freshly generated in the fermented juices, And the total content of the organic acid was decreased by 7.8% after fermentation. |
| Keywords: | RP-HPLC sweet megranate organic acid alcoholic fermentation Saccharomyces cerevisiae sp |
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