白酒风味物质前处理方法的研究进展  

Research progress of the pretreatment methods on flavoring substances in Baijiu

作　　者：林文轩[1,3] 敖灵 董蔚[1,3] 孙啸涛[1,3] 刘淼[2] 沈才洪[2] 张宿义[2] 邓波[2] LIN Wenxuan;AO Ling;DONG Wei;SUN Xiaotao;LIU Miao;SHEN Caihong;ZHANG Suyi;DENG Bo(Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学,食品质量与安全北京实验室,北京100048 [2]泸州老窖股份有限公司,四川泸州646000 [3]中国轻工业酿酒分子工程重点实验室(北京工商大学),北京100048

出　　处：《食品与发酵工业》2021年第15期307-314,共8页Food and Fermentation Industries

基　　金：四川省科技计划项目(2019YFS0520);国家重点研发计划项目(2016YFD0400501)。

摘　　要：白酒作为中国传统饮品,历史悠久,种类丰富,其中种类繁多的微量成分决定了白酒的风格。近年来,构建快速、高效的前处理方法进而全面解析白酒中的微量组分,已成为白酒风味研究领域的热点。该文对白酒风味研究领域常见的10种前处理方法进行回顾,详细归纳各种方法的应用实例、方法适用性和优缺点,介绍了前处理新方法的未来发展趋势,以期为白酒风味研究提供理论参考。Baijiu is the traditional Chinese spirit,which has a long history and rich flavor types.The flavor of Baijiu is determined by the abundant aroma compounds.In recent years,the establishment of a rapid and efficient pretreatment method to fully extract the trace components from Baijiu has been a hot issue.In this paper,10 common pretreatment methods in the field of Baijiu flavor are reviewed and the applicability,method development,advantages and disadvantages of various pretreatment methods are summed up.Meanwhile,the development trend of new pretreatment methods in the future is also introduced,aiming at providing theoretical guidence for the study of Baijiu flavor.

关 键 词：白酒 风味分析 微量成分 前处理方法 前处理新方法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]