Approach of Obtaining Liquor Flavoring from Yellow Water Based on Electro-adsorption

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作者单位: College of Chemistry & Pharmaceutical Engineering，Taishan Medical University；College of Medical Information Engineering，Taishan Medical University

摘要: This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow water,forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then,100 fractions of the ethanol solution could produce 94. 857 6 fractions of esterification liquid through catalytic esterification at 80 ℃. The esterification ...更多; This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow water,forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then,100 fractions of the ethanol solution could produce 94. 857 6 fractions of esterification liquid through catalytic esterification at 80 ℃. The esterification liquid contains five esters: ethyl acetate,ethyl propionate,ethyl butyrate,ethyl valerate and ethyl caproate,with contents of 17. 68%,2. 58%,6. 32%,0. 06% and 19. 40%,respectively. The esterification liquid prepared from 1 fraction of yellow water could blend 10. 54 fractions of white liquor into top-grade Luzhou-flavor liquor after esterification. It indicates that yellow water has very good recycling and utilization value.收起

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