酒精发酵过程中电导率变化趋势解析

doi:10.7506/spkx1002-6630-201521021

食品科学

酒精发酵过程中电导率变化趋势解析

李冲伟1,2，宋福强2,*，宋永1,2，沈志伟1

1. 黑龙江大学生命科学学院，黑龙江哈尔滨 150080；
2. 黑龙江大学教育部农业微生物技术工程研究中心，黑龙江哈尔滨 150080

出版日期:2015-11-15 发布日期:2015-12-03

Change in Electrical Conductivity during Alcoholic Fermentation of Saccharified Corn Starch

LI Chongwei1,2, SONG Fuqiang2,*, SONG Yong1,2, SHEN Zhiwei1

1. College of Life Sciences, Heilongjiang University, Harbin 150080, China; 2. Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150080, China

Online:2015-11-15 Published:2015-12-03

摘要/Abstract

摘要：

基于本实验室前期发现电导率在酒精发酵过程中存在着先降低后升高的变化趋势，采用等离子体发射光谱法等物理化学方法，研究了4 种主要阳离子质量浓度、还原糖质量浓度、乙醇体积分数、酵母细胞浓度、pH值对酒精发酵过程中电导率变化规律的影响。结果表明：4 种主要离子质量浓度、还原糖质量浓度、乙醇体积分数、酵母细胞浓度和pH值均能影响电导率的变化，其中起决定性作用的是乙醇体积分数；电导率下降的主要原因是发酵液的乙醇体积分数在持续增加；当乙醇体积分数不再增加时，电导率受到氢离子质量浓度的影响转为上升趋势。由此验证，发酵液中电导率的变化直接受乙醇体积分数变化的影响。

关键词: 酒精发酵, 电导率, 乙醇体积分数, 还原糖质量浓度

Abstract:

The change of electrical conductivity, an initial increase followed by a decrease, during alcoholic fermentation
of saccharified corn starch was observed in our previous work. This study further examined the effects of 4 main ions,
reducing sugar, alcohol, cell concentration and pH on the variability of this parameter during the fermentation process. The
results showed that all the above factors affected the change of electrical conductivity with alcohol concentration being the
most important determinant. The decline of electrical conductivity was mainly due to the continuous increase of alcohol
concentration in the fermented liquid. When alcohol concentration reached a plateau, electrical conductivity tended to
increase as a result of a reduction in pH. Therefore, alcohol concentration had a direct impact on the change of electrical
conductivity during the fermentation process. It is feasible to directly reflect the change of alcohol concentration by the
change of electrical conductivity through the established mathematical model. The results could be applied for on-line
monitoring alcoholic fermentation process and determining the end point of fermentation.

Key words: alcoholic fermentation, electrical conductivity, alcohol concentration, reduced sugar concentration

中图分类号:

Q819

李冲伟，宋福强，宋永，沈志伟. 酒精发酵过程中电导率变化趋势解析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201521021.

LI Chongwei, SONG Fuqiang, SONG Yong, SHEN Zhiwei. Change in Electrical Conductivity during Alcoholic Fermentation of Saccharified Corn Starch[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201521021.

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酒精发酵过程中电导率变化趋势解析

Change in Electrical Conductivity during Alcoholic Fermentation of Saccharified Corn Starch

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