黄酒储存期间4-乙烯基愈疮木酚和香草醛的变化及影响因素  

Evolution of 4-vinylguaiacol and vanillin as well as factors affected its change during the storage of Chinese rice wines

作　　者：莫新良[1] 徐岩 范文来 

机构地区：[1]浙江工业职业技术学院黄酒学院,浙江绍兴312000 [2]江南大学酿酒科学与酶技术中心,酿造微生物与应用酶学实验室,江苏无锡214122

出　　处：《食品与发酵工业》2016年第2期29-34,共6页Food and Fermentation Industries

基　　金：浙江省专业带头人专业领军项目(Ij2013134)

摘　　要：对黄酒储存过程中4-乙烯基愈疮木酚和香草醛的变化及其影响因素进行了分析,同时对模拟黄酒储存过程中添加纯物质4-乙烯基愈疮木酚后的产物进行了检测。结果表明:随着储存时间的延长,4-乙烯基愈创木酚的含量总体变化趋势在逐渐减少,而香草醛的含量始终在不断增加,氧气和温度对这两种物质的变化影响较大;黄酒中香草醛是通过4-乙烯基愈疮木酚的氧化而形成;香草醛是模拟黄酒贮存过程中4-乙烯基愈创木酚减少的主要产物,有超过80%的4-乙烯基愈创木酚转化成了香草醛,其中有极小部分的愈创木酚和香草酸产生。结论是:黄酒储存期间4-乙烯基愈疮木酚的减少和香草醛的增加变化较显著,香草醛是4-乙烯基愈创木酚降解的主要产物,氧气和温度有利于香草醛这种甜香物质的形成。In this paper,the change of 4-vinylguaiacol and vanillin as well as factors affected its change during the storage of Chinese rice wines were investigated. The products resulted from supplement of 4-vinylguaiacol in model solutions of Chinese rice wines were identified. Results showed that the contents of 4-vinylguaiacol were gradually decreased and the levels of vanillin were on the steady increase with prolongation of storage,and factors affecting its change were highly dependent on oxygen and temperature. Vanillin was shifted from 4-vinylguaiacol. Three compounds including vanillin,guaiacol and vanillic acid,were identified in model solutions after forced aging. Vanillin was found to be the main degradation product of 4-vinylguaiacol,and its formation was shown to account for up to80% of the decrease of 4-vinylguaiacol. It could be concluded that the decrease of 4-vinylguaiacol and the increase of vanillin were obvious during the storage of Chinese rice wines,and vanillin was the main degradation product of 4-vinylguaiacol. Furthermore,oxygen and temperature contributed to the formation of a sweet compound named as vanillin.

关 键 词：黄酒 储存 4-乙烯基愈疮木酚 香草醛 阿魏酸 香草酸 愈疮木酚 

分 类 号：TS262.4[轻工技术与工程—发酵工程]