蒸馏过程中的美拉德反应  

Maillard Reaction during the Process of Distillation

作　　者：谭光迅 韩兴林[3] 李建飞[3] 王德良[3] 刘前生 李净 

机构地区：[1]湖北枝江酒业股份有限公司,湖北枝江443200 [2]湖北省酿酒技术中心,湖北枝江443200 [3]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2010年第11期61-64,共4页Liquor-Making Science & Technology

摘　　要：研究了蒸馏过程中的美拉德反应情况,以不加葡萄糖和甘氨酸的黄水作为对照,用酒尾提取器加热蒸馏含有葡萄糖和甘氨酸的黄水混合液,并收集蒸馏液进行分析。采用高效液相色谱和离子色谱对黄水和蒸馏液中氨基酸、还原糖的含量进行了分析;同时采用气质联用分析检测了蒸馏液中的美拉德反应产物。结果表明,与对照相比,在含有葡萄糖和甘氨酸的黄水混合液的蒸馏液中,葡萄糖与甘氨酸的含量显著增加;同时美拉德反应产物含量也显著增加,其中糠醛含量增加了78.79%,四甲基吡嗪增加了48.96%。Maillard reaction during the process of distillation was studied. Yellow water without the addition of glucose or glycine was used as the contrast. Yellow water mixture containing glucose and glycine was distilled by using the feint extractor and the distillate was collected, Then the content of amino acid and reducing suger in yellow water and in the distillate were analyzed by HPLC and ion chromatography （IC）. Simultaneously, GC-MS analysis was applied to detect Maillard reaction products in the distillate. The results indicated that, compared with the contrast samples, the content of glucose and glycine in the distillate increased notably, and Maillard reaction product content also increased evidently （furfural content increased by 78.89 % and tetramethy pyrazine content increased by 48.96 %）.

关 键 词：白酒 蒸馏 美拉德反应 黄水 风味成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]