影响广东米香白酒饮后代谢与舒适度的关键酒体风味成分研究  

Key flavor components affecting the post-drinking metabolism and comfort of Guangdong rice-flavor Baijiu

作　　者：刘雅 皇甫洁 何松贵 方毅斐 关美玲 何猛超 王德良 吴振强[5] LIU Ya;HUANGFU Jie;HE Songui;FANG Yifei;GUAN Meiling;HE Mengchao;WANG Deliang;WU Zhenqiang(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;Jiujiang Guangdong Distillery Co.,Ltd.,Foshan 528203,China;Internatinal Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China;School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院有限公司,北京100015 [3]广东省九江酒厂有限公司,广东佛山528203 [4]科技部国家酒类品质与安全国际联合研究中心,北京100015 [5]华南理工大学生物科学与工程学院,广东广州510641

出　　处：《中国酿造》2022年第9期105-110,共6页China Brewing

基　　金：白酒代谢生物评价动物体内模型标准化方法研究与技术开发中酒协白创(2021-08)。

摘　　要：为了探讨影响广东米香白酒饮后代谢与舒适度的关键成分,通过动物行为学和酒精代谢生物标志物,对4款市售广东米香白酒饮后代谢与舒适度进行评价,并对影响广东米香白酒代谢与舒适度的关键成分进行主成分分析。结果表明,各实验组在灌胃后的停滞时间比、血清中乙醇及乙醛含量方面存在显著差异性(P<0.05),异丁醇组、异戊醇组、乙醛组、己酸和乙酸乙酯组小鼠饮用后的行为抑制程度比食用酒精和其他酒样明显增强,表现为适度抑制,差异显著(P<0.05),而血液中乙醇积累量最高达到4094 mg/kg,初步推测酒体中异戊醇、异丁醇、乙醛、己酸和乙酸乙酯是影响米香型白酒饮后代谢的关键成分。In order to explore the key components affecting the post-drinking metabolism and comfort of Guangdong rice-flavor Baijiu,the post-drinking metabolism and comfort of 4 commercially available Guangdong rice-flavor Baijiu were evaluated through animal behavior and alcohol metabolism biomarkers.The key components affecting the metabolism and comfort of Guangdong rice-flavor Baijiu were analyzed by principal component analysis(PCA).The results showed that there were significant differences in the stagnant time ratio and the ethanol and acetaldehyde contents in serum after intragastric administration among the experimental groups(P<0.05).The behavioral inhibition degree of mice in isobutyl alcohol group,isoamyl alcohol group,acetaldehyde group,caproic acid and ethyl acetate group after drinking was significantly enhanced than that in edible alcohol and other alcohol samples,showing moderate inhibition,and the difference was significant(P<0.05),while the maximum accumulation of ethanol in blood reached 4094 mg/kg.It was preliminarily speculated that isoamyl alcohol,isobutyl alcohol,acetaldehyde,caproic acid and ethyl acetate were the key components affecting the post-drinking metabolism rice-flavor Baijiu.

关 键 词：广东米香白酒 代谢 舒适度 关键风味组分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]