酱香型白酒前三轮次堆积发酵过程中四甲基吡嗪变化规律研究  

Variation of Tetramethylpyrazine during Stacking Fermentation of the 1st,2nd and 3rd Production Rounds of Jiangxiang Baijiu

作　　者：龙亚飞 郭淳钦 朱孜 孟卓妮 冉光耀 LONG Yafei;GUO Chunqin;ZHU Zi;MENG Zhuoni;RAN Guangyao(Department of Brewing Engineering,Moutai Institute,Renhuai,Guizhou 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564500

出　　处：《酿酒科技》2024年第12期47-51,60,共6页Liquor-Making Science & Technology

基　　金：茅台学院高层次人才科研启动经费项目(mygccrc[2022]037);贵州省科技技术项目(黔科合基础-ZK[2022]一般538)。

摘　　要：四甲基吡嗪(Tetramethylpyrazine,简称TTMP)在白酒中呈现甜香、坚果香及花香等香气,是白酒中重要健康因子成分。本研究以酱香型白酒一轮、二轮、三轮次堆积发酵酒醅为研究对象,采用浸提法结合气相色谱质谱联用技术(GC-MS)检测不同轮次堆积发酵过程中四甲基吡嗪含量,并总结其动态变化规律。结果表明,第一轮次堆积发酵过程中四甲基吡嗪含量为6.28~8.40 mg/kg,第二轮次堆积发酵过程中四甲基吡嗪含量为11.47~21.20 mg/kg,第三轮次堆积发酵过程中四甲基吡嗪含量为19.63~23.74 mg/kg。一轮、二轮、三轮次酱香堆积发酵过程中,四甲基吡嗪的含量呈现出持续增长的态势。Tetramethylpyrazine(TTMP)presents sweet,nutty and floral aroma in Baijiu,and is an important health factor in Baijiu.In this study,the fermented grains during staking fermentation of the 1st,2nd and 3rd production rounds of Jiangxiang Baijiu were taken as the research objects,the content of TTMP in the fermented grains were detected by extraction method and gas chromatography-mass spectrometry(GC-MS),and the dynamic change law of TTMP was summarized.The results showed that the content of TTMP in the 1st production round was 6.28 mg/kg to 8.40 mg/kg,in the 2nd production round was 11.47 mg/kg to 21.20 mg/kg,and in the 3rd production round was 19.63 mg/kg to 23.74 mg/kg.The content of TTMP showed a trend of continuous increasing during stacking fermentation of the 1st,2nd and 3rd production rounds of Jiangxiang Baijiu.

关 键 词：酱香型白酒 一轮、二轮、三轮次 堆积发酵 四甲基吡嗪 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]