影响浓香型白酒醉酒程度的风味物质特异性分析  

Analysis of flavor substances affecting the intoxication of strong-flavor Baijiu

作　　者：徐佳楠 皇甫洁 刘薇 倪永培 董建辉 项兴本 王少磊 韩兴林 王德良 XU Jianan;HUANGFU Jie;LIU Wei;NI Yongpei;DONG Jianhui;XIANG Xingben;WANG Shaolei;HAN Xinglin;WANG Deliang(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China;Anhui Yingjiagong Liquor Co.,Ltd.,Lu'an 231300,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院有限公司,北京100015 [3]科技部国家酒类品质与安全国际联合研究中心,北京100015 [4]安徽迎驾贡酒股份有限公司,安徽六安231300

出　　处：《中国酿造》2020年第7期156-162,共7页China Brewing

基　　金：中国食品发酵工业研究院科研发展基金(2017-酿酒-506);中国生态白酒研究院科研发展基金(2018-2020)。

摘　　要：为研究影响浓香型白酒醉酒程度的关键成分,通过动物行为学和酒精代谢生物标志物,对八款市售浓香型白酒醉酒程度进行评价,结合酒体成分主成分分析(PCA)影响浓香型白酒醉酒程度的主要成分,并通过体外酶学实验探究其对乙醛脱氢酶(ALDH)的影响。结果表明,异戊醇和正丙醇对醉酒程度有负面影响,异戊醇质量浓度为20~310 mg/L范围时,乙醛脱氢酶活力随着异戊醇质量浓度的升高而降低;正丙醇质量浓度在30~500 mg/L范围时,乙醛脱氢酶活力随着正丙醇质量浓度的升高而降低。由此推断,异戊醇、正丙醇含量过高会降低乙醛脱氢酶活力,使得乙醛在体内累积,从而影响浓香型白酒醉酒程度。In order to study the key components affecting the intoxication of strong-flavor Baijiu(Chinese liquor), eight kinds of strong-flavor Baijiu were evaluated by animal behavior and alcohol metabolic biomarkers, and the main components affecting the post-drinking intoxication of strong-flavor Baijiu were analyzed by principal component analysis(PCA), and their effects on acetaldehyde dehydrogenase(ALDH) were explored by in vitro enzyme experiments. The results showed that isoamyl alcohol and n-propanol had negative effects on intoxication degree, the ALDH activity decreased with the increase of isoamyl alcohol concentration in the range of 20-310 mg/L, and decreased with the increase of n-propanol concentration in the range of30-500 mg/L. It is inferred that the high content of isoamyl alcohol and n-propanol could reduce the activity of ALDH and make acetaldehyde accumulate in the body, thus affecting the intoxication of strong-flavor Baijiu.

关 键 词：浓香型白酒 旷场实验 醉酒程度 风味物质 乙醛脱氢酶 

分 类 号：TS262.3[轻工技术与工程—发酵工程]