作　　者： ; ; ; ;

机构地区： 四川理工学院

出　　处： 《酿酒科技》 2012年第12期34-36,共3页

摘　　要： 研究了白酒中四大酯类化合物(乙酸乙酯、丁酸乙酯、乳酸乙酯、己酸乙酯)在醇水体系中的水解,以及稳定剂与酯类化合物之间的缔合作用,还研究了外界条件溶解氧、微波和超声波对白酒中酯类化合物水解的影响。结果表明,酯类化合物随着乙醇浓度的增加,水解速率常数降低;加入稳定剂对酯类化合物水解具有一定的抑制作用;氧气、微波和超声波对白酒酯类物质具有一定的破坏作用。 The hydrolysis of four main ester compounds in liquor in alcohol-water system including ethyl acetate, ethyl butyrate, ethyl lactate and ethyl caproate, the association between stabilizers and ester compounds, and the effects of dissolved oxygen, microwave and ultrasonic wave on the hydrolysis of ester compounds were studied. The results suggested that, the hydrolysis rate constant of ester compounds reduced with the in- crease of the concentration of ethanol, the addition of stabilizers could inhibit compound hydrolysis at a certain degree, and dissolved oxygen, microwave and ultrasonic wave had certain destructive effects on ester compounds in liquor.

关 键 词： 白酒 酯类化合物 稳定性

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]