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投稿时间：2022-11-08
投稿时间：2022-11-08
中文摘要: 砀山梨、库尔勒香梨和库尔勒香梨芽变梨去皮榨汁后接入酵母发酵酿制，采用高效液相色谱（high performance liquid chromatography，HPLC）法对其发酵前后有机酸成分及含量进行分析。优化后色谱条件：色谱柱为CNWC18 柱（250 mm×4.6 mm，5 μm）；紫外检测波长为210 nm；流动相为0.01 mol/L 磷酸氢二铵（pH2.45）；流速为1.0 mL/min。与梨果汁相比，梨酒中有机酸总量增加，库尔勒香梨芽变梨酒中最高，为10.543 mg/mL。3 种梨酒中酒石酸、莽草酸、柠檬酸、琥珀酸和乳酸含量增加，草酸含量降低；砀山梨酒中苹果酸含量下降，库尔勒香梨和库尔勒香梨芽变梨酒中含量增加。3 种梨酒中，酒石酸含量由高到低为库尔勒香梨芽变梨酒＞库尔勒香梨酒＞砀山梨酒，库尔勒香梨芽变梨酒中乳酸含量为1.568 mg/mL，砀山梨酒乳酸含量为1.183 mg/mL，库尔勒香梨酒乳酸含量为0.861 mg/mL。砀山梨酒的琥珀酸含量为1.996 mg/mL，其含量高于库尔勒香梨和库尔勒香梨芽变梨酒。库尔勒香梨酒中柠檬酸含量（0.544 mg/mL）显著高于其他2 种梨酒。不同发酵温度下梨酒中各有机酸含量差异明显，15 ℃下发酵的砀山梨和库尔勒香梨酒中有机酸总含量略低于25 ℃，在15 ℃发酵温度下，库尔勒香梨酒中苹果酸和库尔勒香梨芽变梨酒琥珀酸含量高于25 ℃。发酵后梨酒中酒石酸、乳酸和琥珀酸为主要有机酸，且3 种梨酒中有机酸含量存在较大差异。
Abstract:Dangshan pear，Korla fragrant pear and Korla fragrant sport pear after being peeled and juiced were fermented with yeasts.The composition and contents of organic acids before and after fermentation were analyzed by high performance liquid chromatography（HPLC）.The samples were separated by a CNW-C18 column（250 mm×4.6 mm，5 μm）at a wavelength of 210 nm，with 0.01 mol/L（NH4）2HPO4（pH2.45）as the mobile phase（1.0 mL/min flow rate）.Compared with that in pear juice，the total organic acid content in pear wine increased，while the highest content（10.543 mg/mL）was detected in Korla fragrant sport pear wine.The tartaric acid，shikimic acid，citric acid，succinic acid and lactic acid contents increased in the three kinds of pear wine，while the oxalic acid content decreased.The malic acid content decreased in Dangshan pear wine，but increased in Korla fragrant pear wine and Korla fragrant sport pear wine.Among the three kinds of pear wine，the contents of tartaric acid followed a sequence as follows：Korla fragrant sport pear wine > Korla fragrant pear wine >Dangshan pear wine.The contents of lactic acid in Korla fragrant sport pear wine，Dangshan pear wine and Korla fragrant pear wine were 1.568，1.183 mg/mL and 0.861 mg/mL，respectively.The succinic acid content of Dangshan pear wine was 1.996 mg/mL，which was higher than those of Korla fragrant pear wine and Korla fragrant sportpear wine.The citric acid content（0.544 mg/mL）in Korla fragrant pear wine was significantly higher than those in the other two pear wines.Moreover，the contents of organic acids in pear wine varied significantly under different fermentation temperatures.The total organic acid contents in Dangshan pear wine and Korla fragrant pear wine fermented at 15 ℃were slightly lower than those at 25 ℃，while the malic acid content in the Korla fragrant pear wine and the succinic acid content in Korla fragrant sport pear wine were higher than those at 25 ℃，respectively.Tartaric acid，lactic acid and succinic acid were the main organic acids in pear wine after fermentation，while significant differences were detected in the contents of organic acids among the three kinds of pear wine.
keywords: pear wine organic acids high performance liquid chromatography（HPLC） fermentation principal component analysis
文章编号：202317021 中图分类号： 文献标志码：
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