功能性低聚糖和糖醇对酒类营养价值提升研究  

Nutritional Value Improvement by Functional Oligosaccharides and Sugar Alcohols in Liquor

作　　者：孔凡华 乔宗伟 李明阳 张淏惟 白沙沙[1] 徐佳佳[1] 乔子纯 田荣荣[3] 崔亚娟[1] KONG Fan-hua;QIAO Zong-wei;LI Ming-yang;ZHANG Hao-wei;BAI Sha-sha;XU Jia-jia;QIAO Zi-chun;TIAN Rong-rong;CUI Ya-juan(Beijing Institute of Nutrition Sources Co.,Ltd.,Beijing 100069,China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation,China National Light Industry,Yibin 644000,China;Beijing City University Biomedical Engineering,Beijing 100083,China)

机构地区：[1]北京市营养源研究所有限公司,北京100069 [2]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000 [3]北京城市学院生物医药学部,北京100083

出　　处：《中国食物与营养》2023年第8期17-21,共5页Food and Nutrition in China

基　　金：中国轻工业浓香型白酒固态发酵重点实验室开放基金项目“白酒中三类功能成分的检测技术研究应用与实测数据库建立”(项目编号:2019JJ001)。

摘　　要：目的:研究酒中功能性低聚糖和糖醇的营养价值。方法:采集30种白酒和10种黄酒、露酒、配制酒等酒样品,用离子色谱-脉冲安培法测定酒样品中低聚异麦芽糖和糖醇的含量。结果:白酒样品中含有的低聚异麦芽糖主要是异麦芽糖,同一香型,不同酒精度的浓香型白酒中异麦芽糖含量差异很大,其他香型的白酒中异麦芽糖含量很低或未检出。白酒样品中含量比较多的糖醇是甘露糖醇、山梨糖醇和木糖醇。4个酱香型白酒中甘露糖醇含量最高,浓酱兼香型、凤香型和董香型白酒中甘露糖醇次之,清香型白酒中甘露糖醇含量最低。浓香型白酒中山梨糖醇含量较高,酱香型、浓酱兼香型、凤香型和董香型白酒中山梨糖醇含量次之,清香型白酒中山梨糖醇含量最低。露酒和配制酒中含有的糖醇主要是甘露糖醇、山梨糖醇和木糖醇。果酒中低聚异麦芽糖和糖醇含量均较低。黄酒样品中低聚异麦芽糖含量很高,主要是异麦芽糖和异麦芽三糖。结论:30种白酒和10种黄酒、露酒、配制酒等酒样品中低聚异麦芽糖和糖醇类物质种类大致相同,但是含量差异很大,深入研究中国白酒中的功能因子,有利于中国白酒行业的发展,有助于弘扬中国白酒文化。【Objective】To study the nutritional value of functional oligosaccharides and sugar alcohols in wine.【Method】Totally 30 kinds of Baijiu and 10 kinds of yellow rice wine,dew wine and prepared wine were collected.The contents of isomaltooligosaccharides and sugar alcohols in wine samples were determined by ion chromatography pulsed amperometric method.【Result】Isomaltooligosaccharides in Baijiu samples were mainly isomaltose.The content of isomaltose in Luzhou flavor Baijiu of the same flavor type and different liquor precision was very different,and the content of isomaltose in Baijiu of other flavor types was very low or not detected.Mannitol,sorbitol and xylitol are the most abundant sugar alcohols in Baijiu samples.The content of mannitol in the four Maotai flavor Baijiu was the highest,followed by thick sauce flavor,Feng flavor and Dong flavor Baijiu,and the content of mannitol in light flavor Baijiu was the lowest.The content of sorbitol in Luzhou flavor Baijiu was higher,followed by Maotai flavor,thick sauce and flavor,Feng flavor and Dong flavor Baijiu,and the content of sorbitol in light flavor Baijiu was the lowest.The sugar alcohols contained in dew wine and prepared wine are mainly mannitol,sorbitol and xylitol.The contents of isomaltooligosaccharide and sugar alcohol in fruit wine were low.The content of isomaltooligosaccharides in rice wine samples is very high,mainly isomaltose and isomaltose.【Conclusion】The types of isomaltooligosaccharides and sugar alcohols in 30 kinds of Baijiu and 10 kinds of rice wine,dew wine,prepared wine and other wine samples are roughly the same,but the content is very different.In-depth study of the functional factors in Chinese Baijiu is conducive to the development of Chinese Baijiu industry and the promotion of Chinese Baijiu culture.

关 键 词：离子色谱-脉冲安培法 白酒 低聚异麦芽糖 糖醇 

分 类 号：TS261.7[轻工技术与工程—发酵工程]