利用电感耦合等离子质谱仪（IC P-M S ）测定苹果酒发酵的不同时期主要矿质元素含量，分析在苹果酒发酵过程中主要矿质元素的吸收和释放的动态变化。结果表明：发酵液中含有的主要矿质元素有钾、钠、钙、镁、铁、锰、铜、锌、锶、硼等十种，其中钾元素的含量最高，在苹果汁中达到1853.83 mg・L －1，经过发酵后的含量为1654.38 m g・L －1。在发酵过程中，各种矿质元素的含量处于不断的动态变化之中，整体看来，在发酵进行72～120 h以及144～216 h ，大部分矿质元素的含量变化波动较大；尤其在发酵进行到192 h，大部分矿质元素的含量都达到峰值或谷值，其中铁和锌元素的含量达到峰值，钾、钠、钙、镁、锰、硼六种元素的含量达到谷值。但在随后发酵结束前的24 h内，矿质元素的含量又剧烈反弹。经过发酵过程后，钾、镁、铜、锌、硼等元素的含量显著降低，钠、钙、锰、铁、锶等元素含量变化不显著。对十种元素进行相关性分析，结果表明钙元素和锰元素之间的相关性最高，pearson相关系数达到0.924。试验结果为调控酿酒过程，控制产品质量提供了理论依据。%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 min-erals 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 signifi-cantly .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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