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着眼小曲清香白酒副产物黄水的资源化利用，以劲牌公司枫林小曲酒生产基地收集的黄水为原料，从常规理化指标、有机酸和氨基酸三方面对黄水进行定性分析、定量检测，检测结果表明：以所报道的浓香白酒副产物黄水的有机物含量为对照参考值，小曲清香白酒黄水内总糖、粗蛋白、有机酸、酯类和氨基酸含量丰富，总固形物含量、淀粉和还原糖略低；有机酸组分以乳酸、乙酸、酒石酸、甲酸、柠檬酸等组分的含量较高；氨基酸组分中谷氨酸、天门冬氨酸、丙氨酸、亮氨酸、脯氨酸含量高于参考值。基于检测结果，笔者认为积极开展黄水内优势组分提取和生物转化研究，是小曲清香白酒发酵副产物黄水资源化利用的未来方向。
Abstract：In order to probe into the resource utilization of yellow water,a liquid by-product of Xiaoqu light-aroma Baijiu,this study used yellow water sample collected from the Fenglin Xiaoqu Liquor Production base of Jing Brand Company as the raw material and analyzed the conventional physicochemical indicators,organic acids,and amino acids. The results showed that,compared to the corresponding parameters of yellow water from strong aroma Baijiu,the yellow water of light-aroma Xiaoqu Baijiu contained higher levels of total sugar,crude protein,organic acids,esters,and amino acids,but slightly lower level of the total solid content,starch,and reducing sugars. The organic acid components were mainly lactic acid,acetic acid,tartaric acid,formic acid,and citric acid,which have relatively high concentrations. Among the amino acid components,the contents of glutamic,aspartic,alanine,leucine and proline exceeded the reference values. Based on the testing results,the author suggests that active exploration of the extraction technology for the dominant components and the promotion of the biotransformation efficiency of yellow water are the future direction for the resource utilization of this liquid by-product of light-aroma Xiaoqu Baijiu.
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基本信息:
中图分类号:TS261.9
引用信息:
[1]宗绚丽,马文晗,肖雪,等.小曲清香白酒发酵副产物黄水的检测研究[J].湖北师范大学学报(自然科学版),2025,45(04):69-74.
基金信息:
湖北省自然科学基金联合基金项目(2023AFD025)