酒醅蒸馏过程中部分挥发性活性成分的变化  

Changes in Some Volatile Bioactive Ingredients of Fermented Grains of Chinese Baijiu during Distillation

作　　者：陈璐[1] 史冬梅 何宏魁 陆玮 韩兴林 孙金沅[1] CHEN Lu;SHI Dongmei;HE Hongkui;LU Wei;HAN Xinglin;SUN Jinyuan(Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Anhui Gujing Distillery Co.Ltd.,Bozhou 236000,China;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China)

机构地区：[1]食品质量与安全北京实验室,北京工商大学,北京100048 [2]安徽古井贡酒股份有限公司,安徽亳州236000 [3]中国食品发酵工业研究院有限公司,北京100015

出　　处：《食品科学》2020年第24期137-143,共7页Food Science

基　　金：国家自然科学基金面上项目(31972193)。

摘　　要：采用固相微萃取和涡旋辅助液液微萃取2种前处理方法,对挥发性活性成分在蒸馏过程中的变化进行研究。结果表明:涡旋辅助液液微萃取更适用于研究不同馏分中的活性成分。使用涡旋辅助液液微萃取检测到的挥发性活性成分中,吡嗪类和大部分酚类在不同馏分中的含量会随着蒸馏时间的延长而上升,亚油酸乙酯含量随蒸馏时间延长呈下降趋势,二甲基三硫和3,5-二叔丁基-4-羟基苯甲醛含量在蒸馏过程中的变化趋势不明显。实验结果表明某些挥发性活性成分可以通过蒸馏时发生的化学反应生成,化合物的馏出规律与化合物的自身结构有关。In this paper,by using two different pretreatment methods,solid-phase microextraction(SPME)and vortexassisted liquid-liquid microextraction(VA-LLME),we studied changes in volatile bioactive ingredients of fermented grains of Gujinggong Baijiu during distillation.It was found that VA-LLME was more suitable for this study.Among the volatile bioactive constituents detected using VA-LLME,the contents of pyrazines and most phenols in distillation fractions increased with the extension of distillation time,the content of ethyl linoleate decreased,while the contents of dimethyltrisulfide and 3,5-di-tert-butyl-4-hydroxybenzaldehyde did not change significantly during the distillation process.The experimental results showed that some volatile bioactive ingredients can be generated by chemical reactions that occur during distillation,and the distillation pattern of compounds is related to their structures.

关 键 词：涡旋辅助液液微萃取 白酒 蒸馏 挥发性活性成分 变化规律 

分 类 号：TS261[轻工技术与工程—发酵工程]