【摘要】 本研究以新鲜的苹果和香蕉皮为原料,以红糖、糖蜜等为糖原制备发酵液,采用品红-亚硫酸法测定发酵液中的甲醇含量。研究利用分光光度法对发酵原液进行为期3个月的测量,分析发酵过程中甲醇含量的变化趋势。实验结果表明,以香蕉皮为原料的发酵液中,糖蜜发酵液的发酵速度相对较快,且甲醇含量较低,糖蜜更适于作为香蕉皮发酵液的糖原。以苹果为原料的发酵液中,糖浆发酵液中的甲醇含量相对较低,糖浆更适于作为苹果发酵液的糖原。在整个发酵过程中,不同发酵液中甲醇含量最大值均未超过国家卫生标准规定最大限定量2 g·L^-1,且在发酵90 d后甲醇含量均未超过0.2 mg·mL^-1,因此自酿水果发酵液中的甲醇含量是安全的,不存在消费者所担心的安全隐患。更多还原

【Abstract】 In this study, fresh apple and banana peels were used as raw materials, brown sugar, molasses, etc. were used as glycogen to prepare fermentation broth. The magenta-sulfurous acid method was used to determine the methanol content in the fermentation broth. The study uses spectrophotometry to measure the fermentation stock solution for 3 months to analyze the change trend of methanol content during the fermentation process. The experimental results show that in the fermentation broth using banana peel as the raw material, the fermentation speed of the molasses fermentation broth is relatively fast, and the methanol content is lower, and the molasses is more suitable as the glycogen of the banana peel fermentation broth. In the fermentation broth using apple as the raw material, the methanol content in the syrup fermentation broth is relatively low, and the syrup is more suitable as the glycogen of the apple fermentation broth. During the whole fermentation process, the maximum methanol content in different fermentation broths did not exceed the maximum limit of 2 g·L^-1 specified by the national health standards, and the methanol content did not exceed 0.2 mg·mL^-1 after 90 days of fermentation, so The methanol content in the self-brewed fruit fermentation broth is safe, and there are no safety hazards that consumers are worried about.更多还原