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试验探讨了凹土与电气石复合材料制备及对白酒酯类成分的影响。首先,将凹土与电气石按不同质量比混合,450℃下煅烧4.5 h,得到3组凹土-电气石复合物。其次,采用傅里叶变换红外光谱、扫描电子显微镜和热重-差热分析法研究凹土、电气石及其复合材料的晶体性质及热力学特性。研究表明,与天然凹土或电气石相比,制备的复合材料(PT-5)具有粗糙而多孔的表面结构。最后,采用气相色谱法对酒样中酯类物质进行定量分析,并以陶粒为对照,考察凹土、电气石及其复合物对酒中酯类物质合成催化效果,发现凹土-电气石复合物对白酒酯类含量的影响显著,并随着储存期延长,乙酸乙酯、丁酸乙酯、己酸乙酯生成量显著提高,当凹土与电气石的混合质量比为4︰1时,制备的凹土-电气石复合物(PT-5)更有助于白酒酯类成分(乙酸乙酯、丁酸乙酯、己酸乙酯)的生成。PT-5的酯类催化合成效果可能与它表面的多孔结构以及引入的电气石催化活性有关。
The experiment discussed the preparation of the concave soil and the tourmaline composite material and the influence on the white liquor ester composition. First, the concave soil and the tourmaline were mixed at different mass ratios and calcined at 450 ° C for 4.5 h to obtain three groups of attapulgite-tourmaline composite. Secondly, the crystal properties and thermodynamic properties of attapulgite, tourmaline and their composites were studied by Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric-differential thermal analysis. Studies have shown that compared with natural attapulgite or tourmaline, the prepared composite material (PT-5) has a rough and porous surface structure. Finally, gas chromatography was used to quantitatively analyze the esters in the wine samples. The control effect of attapulgite, tourmaline and their complexes on the synthesis of esters in the wine was investigated by using ceramsite as a control. The results showed that the attapulgite-tourmaline The effect of the compound on the ester content of liquor was significant. With the prolongation of storage period, the yield of ethyl acetate, ethyl butyrate and ethyl caproate increased significantly. When the mixed mass ratio of attapulgite to tourmaline was 4︰1 , The prepared albite-tourmaline composite (PT-5) is more helpful to the formation of liquor esters (ethyl acetate, ethyl butyrate, ethyl caproate). The ester-catalyzed synthesis of PT-5 may be related to its porous structure on the surface and the catalytic activity of the introduced tourmaline.