电子束辐照陈化大曲白酒和小曲白酒

张满满; 谢康俊; 齐伟; 赵龙

doi:10.11889/j.1000-3436.2018.rrj.36.050401

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电子束辐照陈化大曲白酒和小曲白酒

辐射技术的应用 | 更新时间：2021-12-10

- 电子束辐照陈化大曲白酒和小曲白酒
- Electron-beam irradiation aging of Daqu liquor and Xiaoqu liquor
- 辐射研究与辐射工艺学报 2018年36卷第5期
- 作者机构：
  
  1.华中科技大学化学与化工学院武汉 430074
  2.华中科技大学强电磁与新技术国家重点实验室武汉 430074
- 作者简介：
  
  [ "张满满, 女, 1993年2月出生, 2017年毕业于河南师范大学, 华中科技大学化学化工学院研究生在读, 研究方向为辐射化学与辐射应用, E-mail: zhangmm@hust.edu.cn", "ZHANG Manman (female) was born in February 1993, and graduated from Henan Normal University in 2017. Now she is a master candidate at Huazhong University of Science and Technology, majoring in radiation chemistry and radiation application. E-mail: zhangmm@hust.edu.cn" ]
  齐伟, 博士, 讲师, E-mail: qiwei@hust.edu.cn Ph.D. QI Wei, lecturer, E-mail: qiwei@hust.edu.cn
- 基金信息：
- DOI：10.11889/j.1000-3436.2018.rrj.36.050401
  中图分类号：
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张满满, 谢康俊, 齐伟, 等. 电子束辐照陈化大曲白酒和小曲白酒[J]. 辐射研究与辐射工艺学报, 2018,36(5):050401-7.

Manman ZHANG, Kangjun XIE, Wei QI, et al. Electron-beam irradiation aging of Daqu liquor and Xiaoqu liquor[J]. Journal of Radiation Research and Radiation Processing, 2018,36(5):050401-7.
张满满, 谢康俊, 齐伟, 等. 电子束辐照陈化大曲白酒和小曲白酒[J]. 辐射研究与辐射工艺学报, 2018,36(5):050401-7. DOI： 10.11889/j.1000-3436.2018.rrj.36.050401.

Manman ZHANG, Kangjun XIE, Wei QI, et al. Electron-beam irradiation aging of Daqu liquor and Xiaoqu liquor[J]. Journal of Radiation Research and Radiation Processing, 2018,36(5):050401-7. DOI： 10.11889/j.1000-3436.2018.rrj.36.050401.

摘要

以常见市售的浓香型大曲白酒（基酒、53度调配新酒、53度老熟酒）和小曲白酒（麦芽酒、荞米酒）为研究对象，利用10 MeV电子加速器辐照实验酒样至吸收剂量0（对照）、2、4、6、8 kGy，通过气质联用色谱和定量感官评价酒样挥发性香气成分和口感变化。大曲白酒经过辐照后，酒体挥发性香气成分中的醇类、酯类、烷烃类变化不大；酸类、醛类物质增加，尤其对调配新酒其增加更明显；新酒中的酮类物质经过辐照（≥4 Gy）后基本消失，而老熟酒中基本不含酮类物质。大曲白酒经过辐照后陈味增加，且具有吸收剂量依赖性。然而，小曲白酒经过辐照后酒体挥发性成分变化没有规律，整体风味变差。因此，电子束辐照技术对大曲白酒陈化效果显著，对小曲白酒的影响尚需进一步探讨。

Abstract

Common white wines, Daqu (base liquor, new liquor, and aged liquor) and Xiaoqu (malt liquor and buckwheat rice liquor) were irradiated by a 10 MeV electron-beam at absorbed doses of 0 (control), 2, 4, 6, and 8 kGy. The volatile aroma compounds in the liquor were analyzed using gas chromatography and mass spectrometry (GC/MS), and the liquor taste was evaluated through quantitative sensory evaluation. The results showed that the concentrations of alcohols, esters, and alkanes in Daqu liquor changed little after irradiation; the concentrations of acids, and aldehydes increased clearly, especially for new liquor; the ketones in the new liquor basically disappeared after irradiation (≥ 4 Gy) and almost no content was detected in the aged liquor. The aged flavor of Daqu liquor increased after irradiation and was dose-dependent. However, the concentration of volatile components in Xiaoqu liquor showed an irregular change with the absorbed dose, and the overall flavor of Xiaoqu liquor deteriorated. These results indicate that electron-beam irradiation may age Daqu liquor, and the effects of aging Xiaoqu liquor need to be studied further.

关键词

大曲小曲白酒辐照陈化

Keywords

DaquXiaoquLiquorRadiationAging

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