酒醅与酱渣混蒸馏分中的多肽鉴定及风味成分分析  

Polypeptide identification and flavor component analysis of the mixed-distillate of fermented Baijiu grains and soy sauce residue

作　　者：赵云浩 黄晓丹 王珺 田山林 张思杰 余有贵 文应当 伍强 ZHAO Yunhao;HHUANG Xiaodan;WANG Jun;TIAN Shanlin;ZHANG Sijie;YU Yougui;WEN Yingdang;WU Qiang(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Ecological Brewing New Technology and Application in Hunan universities,Shaoyang 422000,China;Shaoyang Engineering Technology Research Center of Functional Fertilizer,Shaoyang 422002,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒新技术与应用湖南省高校重点实验室,湖南邵阳422000 [3]邵阳市功能型肥料工程技术研究中心,湖南邵阳422002

出　　处：《食品与发酵工业》2024年第11期55-61,共7页Food and Fermentation Industries

基　　金：国家自然科学基金青年项目(32202573);湖南省自然科学基金项目(2022 JJ50028);湖南省教育厅科学研究项目重点项目(22A0538);邵阳市科技局重点项目(2022GZ201);湖南省普通高等学校科技创新团队支持项目(湘教通[2023]233号);邵阳学院研究生科研创新项目(CX2022SY083)。

摘　　要：为富集劣质酒醅(第七轮次)馏分中的多肽,改变其风味成分组成,该研究以酱香型白酒酒醅和酱油加工下脚料酱渣为原料进行混合蒸馏,采用气相色谱-质谱法检测馏分中的风味成分,并通过液相色谱-质谱法鉴定馏分中多肽的氨基酸序列,进一步利用分子对接法探究馏分多肽与风味成分的相互作用。结果表明,酒醅与酱渣混合蒸馏方法能丰富风味成分,其中乙酸乙酯(0.63%)、己酸乙酯(0.12%)、丁酸乙酯(0.55%)、丙酸乙酯(0.74%)、戊酸甲酯(0.2%)、甲酸乙酯(0.41%)等香气成分含量均有较大提升,且发现了异香草醛(香草香)、苯乙醛(蜂蜜香)新香气成分,吡嗪类物质含量也有提升。此外,从酒醅与酱渣混蒸馏分中共鉴定获得37条多肽,其中14条多肽来自于酱渣。分子对接结果显示,Leu-Leu-Tyr可与乙酸、己酸乙酯、苯乙醛等风味物质形成氢键,有望抑制风味物质挥发,起到持久留香的作用。该研究探究了酱香型白酒酒醅和酱渣混合蒸馏富集多肽、改善劣质酒风味的可行性,为白酒多肽类非挥发性物质影响酒体风味的研究提供理论基础。To enrich peptides in the distillate of inferior fermented grains of sauce-flavor Baijiu obtained in seventh round and change its flavor composition,this study used fermented grains and the residue from soy sauce processing as raw materials for mixed distillation.The flavor substances in distillates were detected by gas chromatography-mass spectrometry(GC-MS),and the amino acid sequences of the peptides were identified by liquid chromatography-mass spectrometry(LC-MS).Furthermore,interaction between the peptide and the flavor substance in distillates was verified by molecular docking.The results showed that mixed distillation process of fermented grains and sauce residue can rich the flavor substances in distillates.Among them,the contents of aroma components,including ethyl acetate(0.63%),ethyl caproate(0.12%),ethyl butyrate(0.55%),ethyl propionate(0.74%),methyl valerate(0.2%)and ethyl formate(0.41%),were significantly increased,and new aroma components such as isovanillin(responsible for vanilla scent)and phenylacetaldehyde(responsible for honey scent)were found.The levels of the pyrazines were also increased.In addition,thirty-seven peptides were identified from the mixed-distillate of fermented grains and soy sauce residue,of which 14 peptides were derived from soy sauce residue.According to the result of molecular docking,Leu-Leu-Tyr(LLY)formed hydrogen bonds with acetic acid,ethyl caproate and phenylacetaldehyde,which was expected to inhibit volatilization of the flavor substances,resulting in lasting fragrance retention.This study explored the feasibility of mixed distillation of fermented grains and sauce residue to enrich peptides and improve the flavor of sauce-flavor Baijiu with poor quality,which provided a theoretical basis for research on the influence of the peptide as a non-volatile substance on Baijiu flavor.

关 键 词：酒醅 酱渣 酱香型白酒 多肽 风味成分 分子对接 

分 类 号：TS209[轻工技术与工程—食品科学]