基于酶水解法酿酒高粱的结合态风味研究  

Research of bound aromas based on enzyme hydrolysisof sorghums for brewing Chinese liquor

作　　者：吕佳慧[1] 范文来[1] 徐岩 

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造微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品与发酵工业》2017年第8期224-228,共5页Food and Fermentation Industries

基　　金：十三五国家重大专项(2016YFD0400500)

摘　　要：为探索白酒主要酿造原料高粱对酒品质的影响,采用固相萃取吸附前体物质和β-葡萄糖苷酶水解释放风味成分,应用HS-SPME结合GC-MS技术定性、定量高粱的结合态风味物质。在2种高粱中共检测到38种结合态风味物质(其中3种为临时性鉴定),包括6种醇类、6种醛类、9种酮类、3种芳香族、3种萜类、6种酯类、1种硫化物、1种呋喃类和3种酸类化合物。23种化合物首次在高粱的结合态风味中检测到。研究表明酶水解是一种释放风味物质较为有效的方式。In order to explore the effect of sorghums on Chinese liquor＇ s quality,the SPE column was employed to adsorb bound precursors,and then,which were hydrolyzed by β-glucosidase to release aroma compounds. The HSSPME coupled with GC-MS was used to identify and quantify the volatile hydrolysate. 38 kinds of volatile aroma compounds were detected in two kinds of sorghums, including 6 kinds of alcohols,6 kinds of aldehydes,9 kinds of ketones,3 kinds of aromatic compounds,3 kinds of terpenoids,6 kinds of esters,1 kind of sulfide,1 kind of furan,and 3 kinds of acids. Among these,23 kinds of volatile compounds were first detected in the enzymatic hydrolysate of sorghums, and 3 kinds of volatiles were tentatively identified. The results suggested that enzymatic hydrolysis was an effective way to release bound aromas.

关 键 词：高粱 Β-葡萄糖苷酶 结合态风味 酶解产物 

分 类 号：TS261.21[轻工技术与工程—发酵工程]