白酒发酵与蒸馏过程中5种生物胺变化  

Quantification for 5 selected biogenic amines in fermentation and distillation of Chinese liquor by HPLC

作　　者：范文来[1] 徐岩 温永柱[1] 

机构地区：[1]教育部工业生物技术重点实验室,江南大学生物工程学院酿酒微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品工业科技》2015年第9期144-146,157,共4页Science and Technology of Food Industry

基　　金：国家863计划项目(2013AA102108);“十二五”国家科技支撑计划(2012BAK17B11)

摘　　要：应用液液微萃取(LLME)结合高效液相色谱(HPLC)检测,建立了白酒固态发酵酒醅中多种生物胺的定量分析方法。以某兼香型酒K厂酒醅为试样,对酒醅发酵及蒸馏过程中生物胺的变化进行研究,定量方法包括震荡提取、离心、液液微萃取、丹磺酰氯柱前衍生、RP-HPLC检测。结果表明,腐胺和尸胺随着酒醅发酵时间延长,含量增加,且只有很少量的被蒸馏进入酒中。吡咯烷是白酒的主要生物胺,在蒸馏过程中大部分被蒸馏出来。与其它饮料酒相比,白酒中的生物胺含量是最低的。A liquid- liquid microextraction（ LLME） and reverse- phase high performance liquid chromatogramphy（ HPLC） method was developed for the quantification for 5 selected biogenic amines in fermented grain and Chinese raw liquor. Quantification method generally includes： oscillation extraction,centrifugation,liquid- liquid microextraction,precolumn derivatization with Dansyl chloride,and RP- HPLC detection.The results showed that the content of putrescine and cadaverine was increased with fermentation time prolong of fermented grains,but few of them could be distilled into raw liquor.Pyrrolidine was the major biogenic amines in Chinese liquors and most could be distilled into raw liquor.Methylamine and ethylamine were detemined in fermented grains,but low concentration of them could exist in raw liquor because of their high volatility.Compared with other alcoholic beverages,Chinese liquor has the lowest content of biogenic amines.

关 键 词：白酒 生物胺 发酵 蒸馏 衍生化 

分 类 号：TS201.6[轻工技术与工程—食品科学]