Investigation of concentration change of metal elements in the wine lees during fermentation by ICP-MS
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摘要: 为了研究浓香型白酒发酵过程中糟醅金属多元素的变化,采用微波消解结合ICP-MS技术测定了不同发酵时间糟醅中Na、K、As、Pb、Cd、Ti、Mg、Fe、Cu、Mn、Zn、Ca、Al、Ni、Cr和Ba 16种金属元素的含量与变化规律。糟醅中各金属元素的含量与分布与糟醅的空间层面分布和发酵时间均有显著关系。中下层糟醅中金属元素含量显著高于中上层糟醅,且随着发酵时间延长,糟醅中金属元素含量先快速增加,然后增速变缓达到稳定。中上层糟醅中对应金属元素增加速率低于中下层糟醅,前者在发酵2835 d达到稳定,后者在发酵28 d左右增速降低。不同空间层面糟醅中多种金属元素的含量和变化差异可能与发酵产生的黄水的渗透与迁移有关。本研究表明白酒发酵中间代谢产物会显著影响糟醅中的金属多元素组成,影响了酿酒原料中的金属元素向成品白酒转移效率。
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关键词:
- 浓香型白酒 /
- 金属元素 /
- 白酒发酵 /
- 微波消解 /
- 电感耦合等离子体质谱
Abstract: In the present study,the concentration and change of 16 kinds of common metal elements including Na,K,As,Pb,Cd,Ti,Mg,Fe,Cu,Mn,Zn,Ca,Al,Ni,Cr and Ba were detected in wine lees( fermented grain) in the fermentation process using ICP- MS coupled with microwave- assistant decomposition methods.It suggested that the spatial distribution of the wine lees and the fermentation time exerted clear influence on the concentration of the metal elements in the samples.The concentrations were significantly higher in the mid- lower lees than those in the mid- upper ones,and increased with increasing of fermentation time. The increasing rates of the mid- lower samples were much faster than the mid- upper,which reached to a balance after fermentation for 28 days while the latter showed a balance after 28~35 days.The difference in concentration and change pattern of metal elements in wine lees of different spatial distribution may be ascribed to the production and transfer of Huang- shui during fermentation. The preliminary study suggested that the fermentation mediates influence the multi- elemental composition of fermented grains,thus impact the transferring efficiency of metallic components from raw materials to wine products. -
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