彭 奎1,2,3,余 航1,2,3,王超凯1,2,3,4*,李 觅1,2,3,蔡海燕1,2,3,张 磊1,2,3,4,常少健1,2,3,税梁扬5*
(1.四川省食品发酵工业研究设计院有限公司,四川成都 611130;
2.中国轻工业酿酒工程及应用重点实验室,四川成都 611130;
3.刘念酿酒师技能大师工作室,四川成都 611130;
4.酿酒生物技术及应用四川省重点实验室,四川宜宾 644000;
5.泸州国之荣耀酒业有限公司,四川泸州 646000)
摘要:本文以不同质量窖泥为研究对象,分析其腐殖质碳量及腐殖质组分碳量随窖泥质量的变化规律。研究结果显示腐殖质碳量、胡敏酸碳量、富里酸碳量随窖泥质量的提高而呈上升趋势,但不同质量窖泥中胡敏素碳量无明显的规律性,实验结果为制定窖泥腐殖质评价标准奠定了基础。
关键词:窖泥;腐殖质;胡敏酸;富里酸;胡敏素
中图分类号:TS262.31 文献标识码:A 文章编号:1674-506X(2022)03-0124-0005
Study on Humus Composition of Nongxiangxing Baijiu Pit Mud with Different Quality
PENG Kui1,2,3,YU Hang1,2,3,WANG Chaokai1,2,3,4*,LI Mi1,2,3,CAI Haiyan1,2,3,ZHANG Lei1,2,3,4,CHANG Shaojian1,2,3,SHUI Liangyang5*
(1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;
2.Key Laboratory of Brewing Engineering and Application of China National Light Industry Council, Chengdu Sichuan 611130, China;
3. Liu Nian’s Master Studio of Oenological Skills, Chengdu Sichuan 611130, China;
4.Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Yibin Sichuan 644000, China;
5.Luzhou Guo zhi rong yao Distillery Co., Ltd., Luzhou Sichuan 646000, China)
Abstract:In this paper, the humus carbon content and humus component carbon content of pit mud with different quality were analyzed. The results showed that humus carbon content, humic acid carbon content and fulvic acid carbon content increased with the improvement of pit mud quality, but humin carbon content in pit mud of different quality showed no obvious regularity. The experimental results laid a foundation for the establishment of humus evaluation standard of pit mud.
Keywords:pit mud; humus; humic acid; fulvic acid; humin
doi:10.3969/j.issn.1674-506X.2022.03-017
收稿日期:2022-02-11
基金项目:四川省科技厅成果转移转化示范项目(2021ZHCG0080)
作者简介:彭奎(1982-),男,博士研究生,高级工程师。研究方向:酿酒工程。
*通信作者:王超凯(1982-),男,高级工程师。研究方向:酿酒工程;税梁扬(1979-),男,高级工程师。研究方向:酿酒工程。
引用格式:彭奎,余航,王超凯,等.不同质量浓香型白酒窖泥腐殖质组分的研究分析[J].食品与发酵科技,2022,58(3):124-128.
全文查看