作者： 洪 胜，郭亚飞，袁 晔，李 喆，黄永军
通过单因素及Box-Behnken设计实验对酒醅中的风味物质成分的水蒸汽提取工艺进行了优化，优化目标为酒醅水蒸汽提取馏分气相色谱图谱与车间原酒图谱相似度，并在最优提取工艺条件下通过酒醅加标回收实验分别获得了酒醅中7种原酒骨架成分的平均回收率。结果表明，酒醅中风味物质水蒸汽提取优化工艺参数为：提取溶剂150 mL，馏分体积15 mL，提取溶剂乙醇浓度17 %，此条件下相似度实测值为（92.0±4.2）%。酒醅中7种原酒骨架成分的平均回收率分别为乙酸乙酯84.6 %、丁酸乙酯81.0 %、己酸乙酯72.6 %、乳酸乙酯56.8 %、乙酸56.1 %、丁酸50.9 %、己酸36.4 %。 |
响应面； 酒醅； 水蒸汽提取 |
Optimization of Steam Distillation Extraction of Flavoring Compounds from Fermented Grains by Response Surface Method
HONG Sheng, GUO Yafei, YUAN Ye, LI Zhe and HUANG Yongjun
Yanghe Distillery Co. Ltd., Suqian, Jiangsu 223800, China
The steam distillation extraction conditions of flavoring compounds from fermented grains were optimized by single factor test and Box-Behnken design. The goal of the optimization was the similarity between GC spectrum of the distillate from fermented grains by steam distillation extraction and GC spectrum of base liquor in workshop. The optimum extraction conditions were summed up as follows: the extraction solvent volume was 150 mL, extraction sample volume was 15 mL, ethanol concentration of extraction solvent was 17 %, and the final similarity was (92.0 ± 4.2) %. Under the optimal extraction conditions, the average recoveries of seven kinds of base liquor skeleton components in fermented grains were obtained respectively by recovery test as follows: 84.6 % (ethyl acetate), 81.0 % (ethyl butyrate), 72.6 % (ethyl hexanoate), 56.8 % (ethyl lactate), 56.1 % (acetic acid), 50.9 % (butyric acid), and 36.4 % (caproic acid).
response surface method; fermented grains; steam distillation extraction