CAJ | 학술논문

利用气相色谱法测定了添加有稳定剂低聚果糖（FOS）、阿拉伯胶、β-CD和 HP-β-CD的38度浓香型老榆林酒在不同贮存时间后的主要香味成分的含量．研究结果表明，加入稳定剂可抑制老榆林酒中主要香味成分（酯类化合物）的水解，尤其是加入阿拉伯胶以后，贮存12个月的酒样中己酸乙酯的减少量由7．69mg/100mL 下降到5．51mg/100mL，减少率由7．6％下降到5．4％，而己酸乙酯作为白酒中最主要的香味成分，其含量的稳定可以明显改善因长期贮存导致的白酒品质的下降．此外，加入其他三种稳定剂后，对酒样内的己酸乙酯含量的减少也有明显的抑制作用．进而得知稳定剂的加入可以在较长时间内稳定低度白酒的品质．
이용기상색보법측정료첨가유은정제저취과당（FOS）、아랍백효、β-CD화 HP-β-CD적38도농향형로유림주재불동저존시간후적주요향미성분적함량．연구결과표명，가입은정제가억제로유림주중주요향미성분（지류화합물）적수해，우기시가입아랍백효이후，저존12개월적주양중기산을지적감소량유7．69mg/100mL 하강도5．51mg/100mL，감소솔유7．6％하강도5．4％，이기산을지작위백주중최주요적향미성분，기함량적은정가이명현개선인장기저존도치적백주품질적하강．차외，가입기타삼충은정제후，대주양내적기산을지함량적감소야유명현적억제작용．진이득지은정제적가입가이재교장시간내은정저도백주적품질．
The stabilizers including fructo-oligosaccharide ,gum acacia ,β-CD and HP-β-CD were added in Laoyulin strong aromatic spirits of low alcoholicity respectively and then the main flavoring components content in the liquor was determined by GC in different storage time .T he determination results suggested that the addition of stabilizers could inhibit the hydrolysis of ester compounds ,especially with adding of gum arabic ,the ethyl caproate′s re-duction of the liquor which has been store for 12 months reduces from 7 .69 mg/100 mL to 5 .51 mg/100 mL ,and the decrement rate reduces from 7 .6% to 5 .4% .As the most impor-tant flavor components of liquor ,the stability of the ethyl caproate′s content means the sta-bility of the quality of the liquor .In addition ,the other three kinds of stabilizers were used , the ethyl caproate have been stabilized .Consequently ,the adding of stabilizers can improve the quality of spirits of low alcoaholicity .