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当前位置: 首页 > 文章 > 酒精发酵过程中电导率变化趋势解析 食品科学 2015,36 (21) 105-110
Position: Home > Articles > Change in Electrical Conductivity during Alcoholic Fermentation of Saccharified Corn Starch FOOD SCIENCE 2015,36 (21) 105-110

酒精发酵过程中电导率变化趋势解析

作  者：
李冲伟;宋福强;宋永;沈志伟
单  位：
黑龙江大学生命科学学院;黑龙江大学教育部农业微生物技术工程研究中心
关键词：
酒精发酵;电导率;乙醇体积分数;还原糖质量浓度
摘  要：
基于本实验室前期发现电导率在酒精发酵过程中存在着先降低后升高的变化趋势,采用等离子体发射光谱法等物理化学方法,研究了4种主要阳离子质量浓度、还原糖质量浓度、乙醇体积分数、酵母细胞浓度、pH值对酒精发酵过程中电导率变化规律的影响。结果表明:4种主要离子质量浓度、还原糖质量浓度、乙醇体积分数、酵母细胞浓度和pH值均能影响电导率的变化,其中起决定性作用的是乙醇体积分数;电导率下降的主要原因是发酵液的乙醇体积分数在持续增加;当乙醇体积分数不再增加时,电导率受到氢离子质量浓度的影响转为上升趋势。由此验证,发酵液中电导率的变化直接受乙醇体积分数变化的影响。
译  名：
Change in Electrical Conductivity during Alcoholic Fermentation of Saccharified Corn Starch
作  者：
LI Chongwei;SONG Fuqiang;SONG Yong;SHEN Zhiwei;College of Life Sciences, Heilongjiang University;Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University;
关键词：
alcoholic fermentation;;electrical conductivity;;alcohol concentration;;reduced sugar concentration
摘  要：
The change of electrical conductivity, an initial increase followed by a decrease, during alcoholic fermentation of saccharified corn starch was observed in our previous work. This study further examined the effects of 4 main ions, reducing sugar, alcohol, cell concentration and p H on the variability of this parameter during the fermentation process. The results showed that all the above factors affected the change of electrical conductivity with alcohol concentration being the most important determinant. The decline of electrical conductivity was mainly due to the continuous increase of alcohol concentration in the fermented liquid. When alcohol concentration reached a plateau, electrical conductivity tended to increase as a result of a reduction in p H. Therefore, alcohol concentration had a direct impact on the change of electrical conductivity during the fermentation process. It is feasible to directly reflect the change of alcohol concentration by the change of electrical conductivity through the established mathematical model. The results could be applied for on-line monitoring alcoholic fermentation process and determining the end point of fermentation.

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