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中国精品科技期刊2020
李传威,林寅,苏宇,等. 南通花露烧理化特性分析[J]. 食品工业科技,2023,44(5):308−315. doi: 10.13386/j.issn1002-0306.2022050261.
引用本文: 李传威,林寅,苏宇,等. 南通花露烧理化特性分析[J]. 食品工业科技,2023,44(5):308−315. doi: 10.13386/j.issn1002-0306.2022050261.
LI Chuanwei, LIN Yin, SU Yu, et al. Study on the Physicochemical Properties of Nantong Hualushao Wine[J]. Science and Technology of Food Industry, 2023, 44(5): 308−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050261.
Citation: LI Chuanwei, LIN Yin, SU Yu, et al. Study on the Physicochemical Properties of Nantong Hualushao Wine[J]. Science and Technology of Food Industry, 2023, 44(5): 308−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050261.

南通花露烧理化特性分析

Study on the Physicochemical Properties of Nantong Hualushao Wine

  • 摘要: 南通花露烧是一种传统的特型黄酒,现已列入江苏南通非物质文化遗产名录。试验测定了10种市售花露烧和5种市售传统黄酒中的关键品质指标,以高效液相(HPLC)分析有机酸和糖,以分光测色仪测定酒体颜色,比较分析花露烧与传统黄酒中的成分含量并采用统计学手段描述两者之间的差异性,揭示花露烧的理化特性。结果表明:花露烧的pH、乙酸、总糖、葡萄糖、酒精度、可溶性固形物等指标显著高于传统黄酒(P<0.05),与其更加甘甜醇厚的滋味体验相关。感官评价实验结果表明,花露烧的香气、口味和可接受度均优于传统黄酒,其中,香气、滋味得分和乳酸、可溶性固形物以及总糖含量密切相关。采用主成分分析进一步探究酒品与成分间的相关性,结果发现pH、乙酸、总糖、葡萄糖、酒精度、可溶性固形物是花露烧品质形成的关键指标。本文为做好花露烧品质监管提供了理论支撑。

     

    Abstract: Nantong Hualushao wine is a special type of traditional Huangjiu, or Chinese yellow wine. It has been added to the list of intangible cultural heritage in Nantong, Jiangsu Province. In this study, the key quality indicators of ten commercial Hualushao wines and five traditional Huangjiu products were determined. The organic acids and sugars were analysed using high-performance liquid chromatography (HPLC), and the colour was measured with a spectrophotometer. By comparing the content of the Hualushao wines and the Huangjiu samples using statistical methods, the differences between these two products were described, and the characteristics of Hualushao wine were clarified. Results revealed that the acetic acid, total sugar, glucose, alcohol, and soluble solid content, as well as the pH value of Hualushao wine, were significantly higher than those of traditional Huangjiu (P<0.05). These findings could explain the sweeter taste of Hualushao wine. Moreover, a sensory evaluation indicated that the aroma, taste, and palatability of Hualushao wines were superior to traditional Huangjiu. Additionally, the scores for aroma and taste were closely related to lactic acid, total sugar, and soluble solid content. Principal component analysis (PCA) was also performed to determine the sample characteristics and physicochemical components. Results confirmed that the key indicators for Hualushao wine were pH value and the content of acetic acid, total sugar, glucose, alcohol, and soluble solids. In summary, this work provides theoretical support for the quality supervision of Hualushao wine.

     

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