浓香型白酒发酵过程中4-甲/乙基愈创木酚的代谢规律分析  

Analysis of metabolism of 4-methyl/ethyl guaiacol during strong flavor Baijiu fermentation

作　　者：闫如毓 郝慧宜 苗子健 王柏文[1,2] 孙金沅[1,2] 孙宝国[1,2] YAN Ruyu;HAO Huiyi;MIAO Zijian;WANG Bowen;SUN Jinyuan;SUN Baoguo(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学酿酒分子工程中国轻工业重点实验室,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《食品与发酵工业》2023年第11期41-46,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31972193,32102119);中国酒业协会白酒技术创新战略发展委员会课题(202105)。

摘　　要：4-甲/乙基愈创木酚是浓香型白酒中重要的风味和健康成分,是影响白酒烟熏、丁香风味及抗氧化、抗炎等健康特性的重要因素,但其在浓香型白酒发酵过程中的代谢规律不清晰。因此,该文首先采用真空辅助吸附萃取分析法(vacuum assisted adsorption extraction,VASE)结合GC-MS分析揭示浓香型白酒发酵过程中4-甲/乙基愈创木酚及其前体物质的变化规律。研究发现:(1)4-甲/乙基愈创木酚的前体物质(阿魏酸、4-乙烯基愈创木酚)是由原料提供的,其中对阿魏酸的贡献粮食约为65.13%、大曲20.69%、稻壳14.18%;对于4-乙烯基愈创木酚的贡献稻壳最大,约为98.29%、大曲0.28%、粮食1.33%;(2)发酵过程中,4-甲/乙基愈创木酚主要在窖池发酵阶段产生,尤其是于窖池发酵后期产生,4-甲基愈创木酚由53.63μg/kg增长到93.78μg/kg,生成率达74.86%,4-乙基愈创木酚的含量由13.14μg/kg达到53.98μg/kg,生成率超过300%。该研究系统揭示了浓香型白酒发酵过程中4-甲/乙基愈创木酚及其前体物质的变化规律,为调控4-甲/乙基愈创木酚代谢提高浓香型白酒风味健康品质具有重要意义。4-methyl/ethyl guaiacol is an important flavor and health component in strong flavor Baijiu,which affects the health characteristics of strong flavor Baijiu,such as smoke,clove flavor,antioxidant,and anti-inflammatory.However,the change rule of 4-methyl/ethyl guaiacol in strong flavor Baijiu fermentation is not clear.Therefore,this paper first adopted vacuum assisted adsorption extraction(VASE)analysis combined with GC-MS to reveal the changing rule of 4-methyl/ethyl guaiacol and its precursors in the fermentation process of strong flavor Baijiu.The results showed that the precursors of 4-methyl/ethyl guaiacol were provided by raw materials,the contribution to ferulic acid was 65.13%for grain,20.69%for Daqu and 14.18%for rice husk.The contribution of rice husk,Daqu,and grain to 4-vinyl guaiacol was 98.29%,0.28%and 1.33%,respectively.4-Methyl/ethyl guaiacol was mainly produced in cellar fermentation stage,especially in the late pit fermentation,4-methyl guaiacol increased from 53.63μg/kg to 93.78μg/kg with a yield of 74.86%,and 4-ethyl guaiacol increased from 13.14μg/kg to 53.98μg/kg with a yield of more than 300%.This study systematically revealed the changes of 4-methyl/ethyl guaiacol and its precursors during the fermentation of strong flavor Baijiu,which is of great significance for improving the flavor and health quality of strong flavor Baijiu.

关 键 词：酒醅 真空辅助吸附萃取分析法 4-甲基愈创木酚 4-乙基愈创木酚 高效液相色谱 气相色谱-质谱 

分 类 号：TS262.31[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]