活性炭除浊低度白酒香气的影响.pdfVIP

年第 期（总第 期）· ) 30 酿酒科技 2010 12 198 LIQUOR－MAKING SCIENCE ＆ TECHNOLOGY 2010 No．12(Tol．198 活性炭除浊对低度白酒香气的影响 张明霞，李 兰，谢展利，黄正阳 （河南科技学院生命科技学院，河南 新乡 453003 ） 摘 要： 活性炭吸附法是低度白酒除浊的主要方法之一。从酒的理化指标、香气物质组成和感官评定3 个方面，对 活性炭处理的用量和处理时间对低度白酒香气的影响进行了研究评价。利用顶空固相微萃取与气质联用相结合的 方法对酒样中的香气物质组成进行了分析。结果表明，活性炭处理用量为3 g/L，处理36 h 的低度白酒可以达到很 好的除浊效果，白酒的香气物质如己酸乙酯、乙酸乙酯、丁酸乙酯等损失小，而且棕榈酸乙酯和油酸乙酯的量明显减 少。酒的感官评定为清澈透明，香气宜人，醇和爽口，入口甘洌。 关键词： 白酒；除浊； 活性炭； 固相微萃取 ： ； ： ： （ ） 中图分类号 TS262.3 TS261.4 文献标识码 A 文章编号 1001－9286 2010 12－0030－05 Effects of Turbidity Removal by Active Carbon on the Aroma of Low-alcohol Liquor ZHANG Ming-xia, LI Lan, XIE Zhan-li and HUANG Zheng-yang (School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China) Abstract: Active carbon absorption is one of the main methods for turbidity removal of low-alcohol liquor. In this paper, the effects of turbidity removal by active carbon on the aroma of low-alcohol liquor were investigated from three aspects including liquor physiochemical indexes, fla- voring substances, and sensory evaluation. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography mass spec- trometry (GC-MS) was applied to analyze the flavoring substances in liquor samples. The results showed that as the use level of active carbon was 3 g/L and the treatment time was 36 h, satisfactory turbidity removal effects could be achieved, there was only slight loss of flavoring substances including ethyl