金沙酱香型白酒的液滴蒸发过程及其蒸发后沉积图案分析

doi:10.7506/spkx1002-6630-20251024-165

食品科学 ›› 2026, Vol. 47 ›› Issue (8): 75-84.doi: 10.7506/spkx1002-6630-20251024-165

金沙酱香型白酒的液滴蒸发过程及其蒸发后沉积图案分析

钟羊，刘永明，谭启波，杨明，甘霖耀，程铁辕，袁思棋，张智

（1.四川轻化工大学食品与酿酒工程学院，四川宜宾 644000；2.三明学院教育与音乐学院，福建三明 365000；3.贵州金沙窖酒酒业有限公司，贵州毕节 551700；4.贵州省酱香型白酒技术创新中心，贵州毕节 551700；5.成都海关技术中心，四川成都 610000；6.酿酒科学与技术四川省重点实验室，四川宜宾 644000）

出版日期:2026-04-25 发布日期:2026-05-15
基金资助:
四川省科技计划重点研发项目（2024YFFK0424）；四川省自然科学基金项目（2026NSFSC0150）；中国轻工业酿酒生物技术及智能制造重点实验室基金（2023-04）；酿造生物技术与应用四川省重点实验室开放课题（NJ2023-01）

Droplet Evaporation and Deposition Patterns of Jinsha Jiangxiangxing Baijiu

ZHONG Yang, LIU Yongming, TAN Qibo, YANG Ming, GAN Linyao, CHENG Tieyuan, YUAN Siqi, ZHANG Zhi

(1. School of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China; 2. School of Education and Music, Sanming University, Sanming 365000, China; 3. Guizhou Jinsha Jiaojiu Winery Co., Ltd., Bijie 551700, China; 4. Guizhou Technology Innovation Center of Jiangxiangxing Baijiu, Bijie 551700, China; 5. Chengdu Customs Technology Center, Chengdu 610000, China; 6. Brewing Science and Technology Key Laboratory of Sichuan Province, Yibin 644000, China)

Online:2026-04-25 Published:2026-05-15

摘要/Abstract

摘要： 本研究以金沙酱香型白酒为对象，系统考察其液滴蒸发行为及沉积图案特征，分析沉积图案与酒体质量之间的相关性。结果表明，不同质量等级酒样在蒸发过程中均出现颗粒自组装，且颗粒在液滴内部液流作用下发生运动与沉积；自组装程度与液流作用差异，导致液滴蒸发结束后在界面留下的沉积图案呈现出显著差异。高质量等级酒样（I～III级）在三相接触线处可观察到更多的自组装颗粒，低质量等级酒样（IV、V级）颗粒数量较少。蒸发模式观察结果显示，I～III级酒样以恒定接触角/恒定接触半径（constant contact radius，CCR）混合蒸发模式为主，伴随明显的“钉扎-滑移”现象，形成不规则多环沉积图案且环内颗粒分布较为丰富；而IV、V级酒样则主要遵循CCR蒸发模式，形成典型咖啡环结构，但环内颗粒分布较少。图像分析显示，沉积图案的积分光密度与感官评分呈显著正相关。经多种市售成品酒验证，确认了上述显著关联的可靠性。气相色谱-质谱分析表明，这种相关性主要与酒体中长链脂肪酸乙酯密切相关。本研究提供了一种基于沉积图案的酱香型白酒质量可视化快速评估方法，可为酱香型白酒基酒与成品酒的快速质量评价提供新策略。

关键词: 白酒；液滴蒸发；沉积图案；质量评价；长链脂肪酸乙酯

Abstract: This study systematically investigated the droplet evaporation behavior and deposition pattern characteristics of Jinsha Jiangxiangxing baijiu, and analyzed the correlation between the deposition patterns and sensory quality. The results showed that during evaporation, all baijiu samples of different quality grades exhibited particle self-assembly, with particles moving and depositing under the influence of the internal fluid flow within the droplet. The deposition patterns left at the interface after droplet evaporation significantly varied with the degree of self-assembly and fluid flow effects. High-quality samples (Grades I–III) showed a greater number of self-assembled particles at the three-phase contact line, while low-quality samples (Grade IV and V) had fewer particles. The observation of evaporation modes revealed that Grades I–III primarily exhibited a mixed evaporation mode of constant contact angle (CCA) and constant contact radius (CCR), accompanied by pronounced “pinning-slipping” phenomena, resulting in irregular multi-ring deposition patterns with more abundant particle distribution within the rings. In contrast, Grades IV and V mainly followed the CCR evaporation mode, forming typical coffee-ring structures with sparse particle distribution within the rings. Image analysis indicated a significantly positive correlation between the integrated optical density of deposition patterns and sensory scores, validated using various commercially available baijiu products. Gas chromatography-mass spectrometry (GC-MS) analysis suggested that this correlation was closely associated with the content of long-chain fatty acid ethyl esters in baijiu. This study provides a visualization-based method for evaluating the quality of Jiangxiangxing baijiu through deposition patterns, offering a new strategy for the rapid quality evaluation of Jiangxiangxing base and finished baijiu.

Key words: baijiu; droplet evaporation; deposition patterns; quality assessment; long-chain fatty acid ethyl esters

中图分类号:

TS261.7

钟羊，刘永明，谭启波，杨明，甘霖耀，程铁辕，袁思棋，张智. 金沙酱香型白酒的液滴蒸发过程及其蒸发后沉积图案分析[J]. 食品科学, 2026, 47(8): 75-84.

ZHONG Yang, LIU Yongming, TAN Qibo, YANG Ming, GAN Linyao, CHENG Tieyuan, YUAN Siqi, ZHANG Zhi. Droplet Evaporation and Deposition Patterns of Jinsha Jiangxiangxing Baijiu[J]. FOOD SCIENCE, 2026, 47(8): 75-84.

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金沙酱香型白酒的液滴蒸发过程及其蒸发后沉积图案分析

Droplet Evaporation and Deposition Patterns of Jinsha Jiangxiangxing Baijiu

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