CAJ | 학술논문

试验以GC-MS为手段，探究了不同果渣添加量与不同杀菌方式对桑葚(Fruc tus mori)蒸馏酒中高级醇浓度的影响，试验结果表明，桑葚蒸馏酒中含异丁醇、3-甲基丁醇、2-甲基丁醇3种高级醇，且随着果渣添加量的增加，高级醇浓度先减少后增加，3-甲基丁醇、2-甲基丁醇在300 g果汁中添加50 g果渣时浓度最低，异丁醇则在添加75 g时浓度最低；热杀菌效果最好，但是参与到联合灭菌中，维果灵还是具有很好的市场前景。
시험이GC-MS위수단，탐구료불동과사첨가량여불동살균방식대상심(Fruc tus mori)증류주중고급순농도적영향，시험결과표명，상심증류주중함이정순、3-갑기정순、2-갑기정순3충고급순，차수착과사첨가량적증가，고급순농도선감소후증가，3-갑기정순、2-갑기정순재300 g과즙중첨가50 g과사시농도최저，이정순칙재첨가75 g시농도최저；열살균효과최호，단시삼여도연합멸균중，유과령환시구유흔호적시장전경。
The influence of the higher alcohols in mulberry distilled liquor by different pulp additions and sterilization ways was studied with the method of GC-MS. The results showed that mulberry distilled liquor had 3 higher alcohols including isobu-tanol,3-methyl-1-butanol and 2-methyl-1-butanol. As pulp additions growed, higher alcohols got less at first and increased later. The concentrations of 3-methyl-1-butanol and 2-methyl-1-butanol reached the lowest when 50 g pulp additions were put into to 300 g juice while the concentrations of isobutanol reached the lowest when 75 g pulp additions were added. The effect of heating was better than that of DMDC sterilization. Moreover, DMDC still had vast market foreground for joint sterilization.