| 光谱学与光谱分析 |
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| Analysis of Changes in Minerals Contents during Cider Fermentation Process by Inductively Coupled Plasma Mass Spectrometry |
| YE Meng-qi, YUE Tian-li*, GAO Zhen-peng, YUAN Ya-hong, NIE Gang |
| College of Food Science and Engineering，Northwest A＆F University，Yangling 712100，China |
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Abstract The changes in mineral elements during cider fermentation process were determined using ICP-MS. The results showed that the main minerals in the fermentation liquor included K, Na, Ca, Mg, Fe, Mn, Zn, Cu, Sr and B. The content of K was the highest in both the apple juice and the cider, being 1 853.83 and 1 654.38 mg·L-1 respectively. The content of minerals was in dynamic changes along with the fermentation process. As a whole, during 72～120 h and 144～216 h, most of the minerals contents underwent great fluctuation. Especially when fermented for 192 h, the content of most of the minerals reached peak value or valley value. The content of Fe and Zn achieved their peak value, while the content of K, Na, Ca, Mg, Mn and B achieved valley value. But during the following 24 h, the content of minerals underwent a sharp reversal. After fermentation, the content of K, Mg, Cu, Zn and B decreased significantly, while the content of Na, Ca, Mn, Fe and Sr did not change significantly. The correlational analysis was conducted to evaluate the correlation between the mineral elements, and the result showed that the correlation between Ca and Mn was the most significant, with the correlation index reaching 0.924. The information of this study will supply sufficient data for the fermentation process control and quality improvement of cider.
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Received: 2013-12-02
Accepted: 2014-03-21
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Corresponding Authors:
YUE Tian-li
E-mail: yuetl@nwsuaf.edu.cn
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