【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100mgkg、发酵温度27C、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%、1 1.06%、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。更多还原

【Abstract】 In this study,the optimized culture conditions for ethanol production in the liquid-state fermentation of apple pomace were studied by orthogonal array design based on one-factor-at-a-time experiments.Besides,the aroma components of fermentation products were analyzed and identified by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS).DanBaoLi instant dry brewer’s yeast was the most efficient starter culture for the fermentation of apple pomace.The optimum fermentation conditions were found to be 0.05%,100 mg/kg,27℃and 3.8 for inoculum size,potassium metabisulphite concentration,temperature and initial pH,respectively.The fermented broth obtained under these conditions was subjected to atmospheric distillation to obtain an alcohol degree of 3.66°(V/V).Sixty-eight volatile compounds were identified in the distillated alcohol,including 40 esters(70.65%),11 alcohols(15.87%),7 hydrocarbons(11.06%),5 ketones (0.53%),2 carboxylic acids(1.71%),2 aromatic compounds(0.13%) and 1 ether(0.06%).Esters,alcohols and hydrocarbons were predominant,and together accounted for over 97%of the total volatile compounds.更多还原