老白干白酒中糖和糖醇类物质研究  

Sugars and sugar alcohols of the Laobaigan Baijiu

作　　者：王晓丹 向玉萍 印丽 张福艳[1] 韩超 姜东明[1] 张煜行[1] WANG Xiaodan;XIANG Yuping;YIN Li;ZHANG Fuyan;HAN Chao;JIANG Dongming;ZHANG Yuhang(Hebei Baijiu Fermentation of Engineering Technology Research Center,Hebei Hengshui Laobaigan Liquor Co.,Ltd.,Hengshui 053000,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]河北衡水老白干酒业股份有限公司河北省白酒酿造工程技术研究中心,河北衡水053000 [2]贵州大学酿酒与食品工程学院贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2021年第1期70-74,共5页China Brewing

基　　金：贵州省科技创新人才团队项目(黔科合平台人才[2018]5607);贵州省优秀青年科技人才项目(黔科合平台人才[2019]5645);贵州大学培育项目(黔科合平台人才[2017]5788-23);贵州大学引进人才科研项目(贵大人基合字[2017]45号)。

摘　　要：该研究采用气相色谱-质谱(GC-MS)技术对衡水老白干中甜味突出酒样中的糖和糖醇类化合物进行检测。结果表明,该法对于检测酒样中糖和糖醇类化合物线性范围宽,达到了对酒样中糖和糖醇类化合物的分析要求,具有一定的准确性和精确性。共检测出11种物质,包括4种糖和7种糖醇类物质,并精确定量了其中的3种糖和6种糖醇类物质,其中葡萄糖(3.33 mg/L)和甘油(1.20 mg/L)含量较高,其他物质含量由高到低依次为果糖、木糖、阿拉伯醇、木糖醇、核糖醇、甘露糖醇、山梨糖醇。将老白干白酒与酱香型白酒中对应结果进行对比,发现由于两种香型白酒的制曲工艺以及核心发酵工艺不同,造成了发酵过程中的菌群有所不同,从而使得两者酒体中糖和糖醇类物质的含量有所差异。The sugars and sugar alcohols in Hengshui Laobaigan Baijiu(Chinese liquor)samples which taste particularly sweet was determined by GC-MS.The results showed that the method had a wide linear range for detecting sugars and sugar alcohols in Baijiu samples,which met the requirements of analyzing sugars and sugar alcohols in Baijiu samples,and had certain accuracy and precision.A total of 11 substances were detected,including 4 sugars and 7 sugar alcohols,and 3 sugars and 6 sugar alcohols were accurately quantified.Among them,the content of glucose(3.33 mg/L)and glycerol(1.20 mg/L)were higher,and the content of other substances from high to low were fructose,xylose,arabinol,xylitol,ribitol,mannitol and sorbitol.In addition,the experimental results of Laobaigan Baijiu were compared with the corresponding results of sauce-flavor Baijiu.It was found that the difference in the Daqu-making process and core fermentation process of the two flavor Baijiu resulted in the difference of the bacterial flora in the fermentation process,which made the contents of sugar and sugar alcohols different in the two Baijiu.

关 键 词：甜味突出酒样 糖 糖醇 衍生化 气相色谱-质谱 

分 类 号：TS262.3[轻工技术与工程—发酵工程]