酱香型大曲中产酱香芽孢杆菌的代谢产物分析研究  

Study on Metabolites Producing Bacillus in Maotai-flavor Daqu

作　　者：侯智勇[1] 刘阳[1] HOU Zhi-yong;LIU Yang(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2021年第6期65-68,共4页China Condiment

基　　金：中国酒史研究中心资助项目(ZGJS2019-04);四川省社会科学重点研究基地——川菜发展研究中心立项课题(CC19Z10)。

摘　　要：从四川某酱香大曲中分离筛选得到3株产酱香芽孢杆菌菌株Q1、Q2、Q5,研究其代谢产物对产酱香的影响。跟踪检测3株菌株在小麦发酵过程中的总酸、氨基酸态氮、还原糖变化,结果表明,总酸含量呈先增加后略降低的趋势,氨基酸态氮则连续增加,而还原糖呈现连续降低的趋势。用固相微萃取及气质联用法比较3株菌株发酵后的挥发性风味物质,结果显示:3种菌株均有高含量、种类不同的吡嗪,Q1吡嗪相对含量为43.18%、Q2为50.46%、Q5为45.96%。故吡嗪含量高低以及种类不同是导致酱香味差异的原因,进而为确定产酱香主体成分提供了参考。Three strains such as Q1,Q2 and Q5 producing Bacillus are isolated and screened from Maotai-producing Daqu in Sichuan and the effect of its metabolites on producing Maotai flavor is studied.The changes of total acid,amino acid nitrogen and reducing sugar of the three strains during wheat fermentation are detected.The results show that the total acid content increases at first and then slightly decreases,while the amino acid nitrogen content increases continuously,while the reducing sugar shows a continuous decrease trend.The volatile flavor compounds of the three strains after fermentation are compared by solid-phase microextraction and GC-MS.The results show that there are high-content and different types of pyrazines in the three strains.The relative content of Q1 pyrazine is 43.18%,Q2 is 50.46%and Q5 is 45.96%.Therefore,the content and different types of pyrazines are the reasons leading to the difference of Maotai flavor,which has provided a reference for determining the main components of Maotai flavor.

关 键 词：芽孢杆菌 代谢产物 感官分析 酱香 气质联用 

分 类 号：TS201.3[轻工技术与工程—食品科学]