基于香气活力值分析白酒风味化合物对乙醇代谢关键酶的影响  

Effects of flavor compounds of Baijiu on the activities of the key enzymes of ethanol metabolism by odor activity value

作　　者：曾礼兰 刘嫒春 方帅 孙群[1] 胡承[1] ZENG Lilan;LIU Aichun;FANG Shuai;SUN Qun;HU Cheng(Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education,College of Life Sciences,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,四川戚都610065

出　　处：《中国酿造》2021年第2期170-174,共5页China Brewing

摘　　要：以香气活力值(OAV)为基础,通过体外酶学实验研究了浓香型白酒中酯类、醇类物质对乙醇脱氢酶(ADH)和乙醛脱氢酶活性(ALDH)的影响。结果表明,浓香型白酒中己酸乙酯香气活力值最大(OAV≥7284),其次分别为戊酸乙酯(OAV≥1276)和丁酸乙酯(OAV≥845);白酒中风味化合物对两种酶活性的影响差异很大,醇类和酯类的加入会抑制ADH活性,其中正戊醇、异丁醇和戊酸乙酯的抑制率最高,分别为27.64%、29.32%和26.72%,且具有剂量依赖性(R^(2)>0.9);然而,除了正丙醇,大部分醇类和酯类的加入会不同程度的促进ALDH活性。Based on odor activity value(OAV),the effects of esters and alcohol contents in strong-flavor Baijiu(Chinese liquor)on the activities of alcohol dehydrogenase(ADH)and aldehyde dehydrogenase(ALDH)were studied.The results showed that ethyl caproate had the highest aroma activity value(OAV≥7284),followed by ethyl valerate(OAV≥1276)and ethyl butyrate(OAV≥845)in strong-flavor Baijiu.The effects of flavor compounds in Baijiu on the activities of the two enzymes were different,the addition of alcohols and esters inhibited ADH activity;the inhibitory rates of 1-pentanol,2-methylpropanol,and ethyl pentanoate were 27.64%,29.32%,and 26.72%,respectively.The inhibitory rates on ADH activity followed a dose-dependent correlation(R^(2)>0.9).However,most of flavor compounds could promote the activity of ALDH to varying degrees,except for n-propanol.

关 键 词：白酒风味化合物 乙醇脱氢酶 乙醛脱氢酶 乙醇代谢 香气活力值 

分 类 号：TS201.2[轻工技术与工程—食品科学]