功能菌添加对芝麻香原酒中吡嗪类化合物含量的影响研究  

Study on the effects of functional bacteria addition on the content of pyrazine compounds in sesame flavor Baijiu base liquor

作　　者：吕晓凤 孟武[1] 刘玉涛 张梦梦 卢春玲 李强 邱振清 石林 赵巧珍 缪坤辰 LV Xiao-Feng;MENG Wu;LIU Yu-Tao;ZHANG Meng-Meng;LU Chun-Ling;LI Qiang;QIU Zhen-Qing;SHI Lin;ZHAO Qiao-Zhen;MIAO Kun-Chen(College of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,济南250353 [2]济南趵突泉酿酒有限责任公司技术质量部,济南250115

出　　处：《食品安全质量检测学报》2023年第7期155-163,共9页Journal of Food Safety and Quality

基　　金：山东省自然科学基金项目(ZR2020MC203);生物基材料与绿色造纸国家重点实验室自主研究课题项目(ZZ20210103)。

摘　　要：目的 探究功能菌添加对芝麻香原酒中吡嗪类化合物含量的影响。方法 将功能菌株MW-BS1进行扩大培养后,制成功能菌液和功能麸曲,以相同的接种量(10%)加入到堆积糖化之前的芝麻香酒醅中。采用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)测定酒醅、原酒中的吡嗪类化合物,并对酒醅进行常规理化检测、原酒感官评价,分析功能菌的不同添加方式对酒醅和原酒中吡嗪类化合物的影响。结果 功能菌液、功能麸曲两种方式,分别将芝麻香型原酒中吡嗪类化合物总含量提高3.01倍、5.06倍,四甲基吡嗪含量提高了4.23倍、7.67倍。结论 通过对吡嗪类化合物的定量检测及原酒的感官评价表明,功能麸曲的使用,芝麻香原酒焦香更加浓郁,酒体更为饱满协调。该研究为进一步改善芝麻香型原酒中吡嗪类化合物的含量提供了切实可行的途径。Objective To explore the effects of adding functional bacteria on the content of pyrazine compounds in sesame flavor Baijiu base liquor.Methods Functional strain MW-BS1 was expanded and cultured to make a functional bacterial solution and functional bran starter,which were added to the sesame-flavoured wine grains at the same inoculum level(10%)prior to stacking and saccharification.The gas chromatography-mass spectrometry(GC-MS)method was used to determine the pyrazines in the spirits and the original wine,and the spirits were subjected to conventional physicochemical tests and sensory evaluation of the original wine to analyze the effects of different additions of the functional bacteria on the pyrazines in the spirits and the original wine.Results The 2 methods of functional bacterial solution and functional bran starter increased the total pyrazines in the original sesame spiced wine by 3.01 times and 5.06 times,and the content of tetramethylpyrazines by 4.23 times and 7.67 times,respectively.Conclusion The quantitative determination of pyrazines and the sensory evaluation of the original wine show that the use of functional bran currents results in a more intense char and a fuller and more harmonious body of the sesame aromatic original wine.This study provides a practical way to further improve the content of pyrazine compounds in sesame-flavoured spirits.

关 键 词：功能菌液 功能麸曲 芝麻香原酒 吡嗪类化合物 生产应用 

分 类 号：TS262.33[轻工技术与工程—发酵工程]