饮料酒中手性风味物质分析方法研究进展  

Research progress on analytical methods of chiral flavor compounds in alcoholic beverages

作　　者：田露琴 戴怡凤 徐浩[1] 邱树毅 TIAN Luqin;DAI Yifeng;XU Hao;QIU Shuyi(College of Liquor and Food Engineering,Guizhou University,Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵与生物制药重点实验室,贵州贵阳550025 [2]北京食品营养与人类健康高精尖创新中心(北京工商大学),北京100048

出　　处：《食品与发酵工业》2023年第5期291-298,共8页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学基金项目(31801509);地区科学基金项目(32060518);贵州省科技计划项目(黔科合基础(2019)1078号;黔科合支撑(2022)重点006号);北京食品营养与人类健康高精尖创新中心开放基金项目(20182010);贵州大学引进人才科研项目(贵大人基合字(2017)42号);贵州大学2020年度线上线下混合式课程建设项目-酒类风味化学(XJG202052);科技平台及人才团队计划项目(黔科合平台人才(2018)5251)。

摘　　要：饮料酒历史悠久,品种繁多且风味物质复杂。饮料酒中一部分风味物质具有一个或多个不对称中心,存在特性迥异的对映体,其不同构型在酒体中的分布情况可能会对酒体的风味造成影响。近年来,饮料酒中手性风味物质的研究逐渐成为该领域的研究热点,如何高效提取及分离鉴定饮料酒的手性风味物质非常重要。该文综述了饮料酒中手性风味物质预处理方法和分析方法,旨在为以后饮料酒中手性风味物质的研究提供参考。Alcoholic beverages have a long history, a wide variety of species and complex flavor substances. Some of the flavor substances in alcoholic beverages have one or more asymmetric centers, and there are enantiomers with very different properties, whose distribution in the system may affect the flavor of the system. In recent years, the study of chiral flavor substances in alcoholic beverages has become a hot topic, and chiral analysis plays an important role in the study of flavor substances. This paper reviews the pretreatment methods and analytical methods of chiral flavor substances in alcoholic beverages, aiming to provide a reference for future research on chiral flavor substances in alcoholic beverages.

关 键 词：饮料酒 手性 手性色谱 对映体分离 风味 

分 类 号：TS262[轻工技术与工程—发酵工程] O652[轻工技术与工程—食品科学与工程]