白酒的乳酸乙酯生成途径及影响因素研究  

Generation Pathway of Ethyl Lactate in Baijiu and Its Influencing Factors

作　　者：杨志超 罗展英 何松贵 郭锦宁 陈永达 YANG Zhichao;LUO Zhanying;HE Songgui;GUO Jinning;CHEN Yongda(Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203,China)

机构地区：[1]广东省九江酒厂有限公司,广东佛山528203

出　　处：《酿酒科技》2024年第8期65-70,77,共7页Liquor-Making Science & Technology

摘　　要：以豉香型白酒半固态发酵体系为基础,研究了白酒的乳酸乙酯生成途径。结果表明,白酒的乳酸乙酯存在两种生成途径,乙醇和乳酸化学合成、乳酸乙酯和酶促合成,两条途径同时并存,其中化学途径合成乳酸乙酯占主导地位,白酒中的乳酸乙酯绝大部分是由乳酸和乙醇化学合成,小部分是由酶促反应生成。发酵体系中乳酸含量越高,化学合成乳酸乙酯的量越大;酯化酶可以提高乳酸乙酯的生成量,酯化酶酶活越高,酶促反应生成乳酸乙酯的量越大。发酵体系中的乙酸、氨基酸和可溶性蛋白质对乳酸乙酯的生成存在阻碍抑制作用,会降低乳酸乙酯的转化率,导致发酵体系中的乳酸乙酯含量减少。Taking the semi-solid fermentation system of Chixiang Baijiu as an example,the generation pathway of ethyl lactate is studied.The results show that there are two generation pathways of ethyl lactate in Baijiu:chemical synthesis from ethanol and lactic acid,and enzymatic synthesis.The two pathways coexist,and chemical synthesis is absolutely dominant.The higher the lactic acid content in the fermentation system,the higher the content of ethyl lactate generated by chemical synthesis.Esterase can increase the generation amount of ethyl lactate;the higher the esterase activity,the higher the content of ethyl lactate generated by enzymatic reaction.Acetic acid,amino acid and soluble protein in the fermentation system will hinder and inhibit the generation of ethyl lactate,thus reducing the content of ethyl lactate in the fermentation system.

关 键 词：白酒 乳酸乙酯 生成途径 化学合成 酯化酶 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]