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投稿时间：2016-04-13
投稿时间：2016-04-13
中文摘要: 利用不同剂量的60Co-γ射线对白酒进行辐照加工，研究白酒经不同剂量辐照后的理化指标，贮存时间对白酒总酸、总酯的影响，并对贮存12个月后的白酒感官指标进行探讨。结果表明：经辐照处理后白酒的总酸、总酯、乙酸乙酯、乳酸乙酯含量相对空白对照都有不同程度的增加，贮存12个月后辐照处理白酒的总酸、总酯含量增加，经剂量1.97 kGy辐照后，白酒感官最佳。
Abstract:The white spirit was matured by γ irradiation from a60Co source，the effects of different irradiation dose on the major index and sensory index of white spirit were studied.The results showed that the total acid，total ester，ethyl acetate and ethyl lactate of the irradiated white spirits were increased.The total acid and ester were continued to increase when the irradiated white spirits had stored for 12 months.The one treated by 1.97 kGy showed the best quality.
keywords: whitespirit γirradiation majorindex sensoryindex
文章编号：201615005 中图分类号： 文献标志码：
基金项目:四川省财政创新能力提升工程青年基金（2014QNJJ-003）
| Author Name | Affiliation |
| LIU Ying，WEI Min，YANG Ping-hua*，YAN Qing-hai | Biotechnology and Nuclear Technology Research Institute，Sichuan Academy of Agricultural Sciences，Chengdu 610066，Sichuan，China |
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