摘要
对黄酒酒体和酒脚定性测定了10种阳离子．发现与黄酒不稳定性有关的仅有Fe^(3+)和种Fe^(2+)两种。定量测定了与黄酒不稳定性有关的5种物质——蛋白质、多糖、Fe^(3+)、Fe^(2+)和单宁。还分离得到4种酒体蛋白质,分子量分别为19900,251OO,3640O和5620O;3种酒脚蛋白质．分子量分别是7940O,19950O和398100。结果表明．蛋白质和多糖是黄酒沉淀的主要组成成分．单宁、Fe^(3+)和Fe^(2+)是促进黄酒沉淀的成分。
Qualitative determination of ten cations of liquid and sediment in yellow rice wine suggested that only Fe3+ and Fe2+ were related to the instability of Yellow rice wine. The content of protein , polysaccharide, Fe3+ Fe2+ and tannin which were connected with instability was guantativaly determined. The proteins and their molecular weights in liquid and sediment were also isolated and tested respectively. The experimental result indicated that protein and polysaccharide were components of sediment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第7期41-45,共5页
Food Science
