酒类主要风味物质对乙醇-水体系中氢键的影响-食品科学.PDFVIP

106 2010, Vol. 31, No. 09 食品科学 ※基础研究 1 1 2 2 1 , 1 郑飞云 ，姜 甜 ，董建军 ，单连菊 ，李 崎 * ，顾国贤 (1. 江南大学教育部工业生物技术重点实验室，江苏无锡 214122 ； 2.青岛啤酒股份有限公司科研中心，山东青岛 266101) ：研究酒类主要风味物质对乙醇- 水体系中的氢键缔合影响。Plackett-Burman 试验可知，异丁醇、β- 苯 乙醇、乙酸乙酯、KCl 、NaCl 、MgSO 4 、苹果酸、乳酸、丙酮酸对乙醇- 水体系中氢键缔合影响最大。根据 相关性分析，酒精度与啤酒中氢键缔合强度的相关系数为0.629 ，是主要影响因素；原麦汁浓度、异丁醇、氯离 子、钾离子、丙酮酸、乳酸与氢键缔合均有一定的正相关性。 ：氢键；乙醇- 水；啤酒；核磁共振( N M R ) Effect of Flavor Substances on Hydrogen Bonds of Water-ethanol System 1 1 2 2 1, 1 ZHENG Fei-yun ，JIANG Tian ，DONG Jian-jun ，SHAN Lian-ju ，LI Qi *，GU Guo-xian (1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China ； 2. Center of Research and Development, Tsingtao Brewery Co. Ltd., Qingdao 266101, China) Abstract ：The effect of major flavor compounds in wine on hydrogen bonds of water-ethanol system was studied. Plackett- Burman experiments confirmed that hydrogen bonds of water-ethanol system were greatly affected by isobutanol, β-phenylethyl alcohol, ethyl acetate, KCl, NaCl, MgSO4, malic acid, lactic acid and pyruvic acid. Correlation analysis indicated that coefficient between alcohol concentration and hydrogen bond intensity was 0.629. Therefore, alcohol concentration was the primary factor － + to hydrogen bond intensity although original wort concentration, isobutanol, Cl , K , pyruvic acid and lactic acid also exhibited an influence on hydrogen bond intensity to some extent. Key words ：hydrogen bond ；water-ethanol system ；beer ；NMR 中图分类号：TS201.2　 　 文献标识码：A