饮料酒中高级醇的危害及其调控研究进展  

Advances on the harm of higher alcohols and its regulation in alcoholic beverage

作　　者：李健俊 屈春云 刘功良[1] 白卫东[1] 肖更生 高泓 方芳[2] 郑宇[3] LI Jianjun;QU Chunyun;LIU Gongliang;BAI Weidong;XIAO Gengsheng;GAO Hong;FANG Fang;ZHENG Yu(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;The Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东广州510225 [2]工业生物技术教育部重点实验室,江南大学生物工程学院,江苏无锡214122 [3]工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品与发酵工业》2023年第14期321-329,共9页Food and Fermentation Industries

基　　金：广东省重点建设学科科研能力提升项目(2021ZDJS005);广东省省级农业科技创新及推广项目(2022KJ101);2022年大学生创新创业训练计划项目(S202211347057);优秀博士科研启动基金(KA22016B778)。

摘　　要：高级醇是一类广泛存在于饮料酒中的风味物质,适量的高级醇可以丰富饮料酒的口感,但含量过高,易导致醉酒,产生头痛等不适症状,严重的还会导致人体中毒。该文着重阐明高级醇对人体危害的机理及通过非基因工程手段调控饮料酒中高级醇含量,其中重点阐述可同化氮(yeast assimilable nitrogen, YAN)源添加对高级醇合成的影响及相关机制,并提出降高级醇的方案,包括发酵工艺优化及后处理催陈,为工业生产饮料酒提出可行、易行的降高级醇方案,为工业酿酒及科学饮酒提供参考及技术保障。Higher alcohols are a type of flavoring substance widely existed in alcoholic beverage,which could enrich the taste of beverages at moderate amount.However,it may cause headaches,discomforts,and serious harms to humans after consumption at high levels.This paper highlights both the mechanism of harmful effects of higher alcohols on humans,and the non-genetic engineering methods to reduce the content of higher alcohols in beverage wines,especially stating the effect of the yeast assimilable nitrogen sources addition on higher alcohols synthesis,as well as its regulation mechanism.At the same time,methods to reduce the content of higher alcohols are also proposed,including both fermentation process optimization and post-processing methods to establish a feasible and easy-to-use scheme to reduce higher alcohols for industrial brewing,which could provide a reference and the technical support for industrial brewing and scientific drinking.

关 键 词：饮料酒 高级醇 碳氮比 可同化氮 催陈 

分 类 号：TS262[轻工技术与工程—发酵工程]