苹果渣液态发酵生产乙醇工艺及产物香气成分分析

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 46-51.

苹果渣液态发酵生产乙醇工艺及产物香气成分分析

宫可心¹,王颉¹,马玉青¹,孙剑锋¹,杨秋月²,尹宝颖¹

1. 河北农业大学
2. 天津科技大学

收稿日期:2011-10-20 修回日期:2012-12-08 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 王颉 E-mail:wj591010@163.com
基金资助:
河北省科技计划项目“果品贮藏加工共性关键技术研究与示范”;保定市科学技术研究与发展计划项目“果品加工专用品种筛选和果品加工关键技术研究与产业化示范”

Technologies for Ethanol Production from Apple Pomace Liquid-state Fermentation and Aroma Components Analysis

Received:2011-10-20 Revised:2012-12-08 Online:2013-01-25 Published:2013-01-15

摘要/Abstract

摘要： 为开发苹果果渣资源的潜在价值，提高苹果的综合利用水平，本实验以苹果渣为原料，通过单因素试验和正交试验，优化苹果渣液态发酵工艺，并利用气相-质谱联用技术对苹果渣乙醇的香气成分进行分析鉴定，得到的最佳发酵工艺条件为酵母种类丹宝利酿酒高活性干酵母、酵母接种量0.05%、偏重亚硫酸钾添加量100mg/kg、发酵温度27℃、发酵初始pH3.8，经常压蒸馏可得到3.66°(V/V)的苹果渣乙醇；分析鉴定苹果渣乙醇共得到68种挥发性物质，包括酯类40种、醇类11种、烃类7种、酮类5种、羧酸类2种、芳香类2种和醚类1种，相对含量分别占总挥发性物质的70.65%、15.87%、11.06%、0.53%、1.71%、0.13%和0.06%。酯类、醇类和烃类化合物为苹果渣乙醇的主要挥发性成分，相对含量占总挥发物质的97%以上。

Abstract: In order to exploit the resources of the apple pomace and its potential value and develop the level of comprehensive utilization of apples, the liquid-state fermentation of apple pomace was optimized by orthogonal array design based on one-factor-at-a-time experiments. Ethanol was analyzed and identified by Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS). The optimized fermentation conditions for liquid-state fermentation of apple pomace were adding100mg/kg potassium metabisulphite into the pulp of the apple pomace, the pH value was regulated to 3.8 with citric acid, the airproof fermentation which was kept for 27℃ constantly by DanBaoLi Brewing Instant Dry Yeast with the dosage of 0.05%. Then by atmospheric distillation, apple pomace ethanol was obtained with a 3.66° ethanol content(volume ratio); by analyzing and identifying the aroma components of apple pomace ethanol with SPME-GC-MS, Totally 68 aromatic components were found, and all components categories and relative amounts were as follows: esters (70.65%), alcohols(15.87%), hydrocarbon(11.06%), ketone(0.53%), carboxylic acids(1.71%), aromatics (0.13%)and ether(0.06%). And the varieties of components categories were 40, 11, 7, 5, 2, 2 and 1, respectively. Esters, alcohols and hydrocarbon are the main aromatic components and their relative amounts are more than 97%.

中图分类号:

TS262.2

宫可心王颉马玉青孙剑锋杨秋月尹宝颖. 苹果渣液态发酵生产乙醇工艺及产物香气成分分析[J]. 食品科学, 2013, 34(2): 46-51.

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