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在强烈风味的中国baijiu中,自组装的两性合体颗粒的演变

Xinyue Jiang¹, Defu Liu², Shengzhi Yang³

¹School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; State Key Laboratory of Water Resources and Hydropower Engineering Science, Wuhan University, Wuhan 430072, China.

|August 18, 2024

概括

强烈味道的Baijiu老化涉及通过奥斯瓦尔德成熟的两性体粒子进化. 在16年内,粒子大小增加,数量减少,这表明baijiu成分发生了重大变化.

科学领域:

食品科学食品科学食品科学
合体和表面化学
材料科学材料科学材料科学

背景情况:

强烈味道 (SF) 酒的老化涉及复杂的化学和物理转换.
自组装的两性体颗粒在baijiu进化中的作用尚不清楚.
奥斯瓦尔德成熟是合体系统中已知的现象,但它对baijiu衰老的应用是新鲜的.

研究的目的:

为了研究SF Baijiu在老化过程中自组装的两类合体颗粒的演变.
阐明粒子进化的机制,特别是奥斯瓦尔德成熟.
建立在现场监测白老化的方法.

主要方法:

微观观察 (例如,光学显微镜) 来追踪粒子的大小和数量.
激光散射技术用于确认粒子大小趋势.
测量泽塔电位以评估粒子表面电荷的变化.
电化学阻抗光谱 (EIS) 用于监测介电常数变化.
分子动力学模拟以补充实验发现.

主要成果:

在16年内,观察到油类合体颗粒的平均大小从1.86μm增加到2.96μm.
在同一时期,粒子数量下降了39.50%.
测量了泽塔电位从23.7mV下降到4.66mV,表明表面电荷减少.
EIS数据显示介电常数的单向变化,与粒子增长相一致.
实验结果与分子动力学模拟相一致.

结论:

在SF Baijiu中的两性体颗粒在老化过程中通过Ostwald成熟进化.
衰老过程导致更大,更少的颗粒,表面电荷减少.
集成的显微镜和电化学技术使得在现场评估baijiu进化.
这项研究为智能baijiu老化监测技术提供了基础.

关键词:

两胞性合物是两胞性合物.奥斯特瓦尔德的成熟期自动组装自动组装强烈的风味的白酒 (baijiu).

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