不同酒曲对青稞酒品质及抗氧化活性的影响  

Effects of different Jiuqu on the quality and antioxidant activity of highland barley Baijiu

作　　者：易水丽 帖余 朱文优[2,3] 李宇薇 陈敏[1,2] 武雨薇 王新惠 尹礼国[2] YI Shuili;TIE Yu;ZHU Wenyou;LI Yuwei;CHEN Min;WU Yuwei;WANG Xinhui;YIN Liguo(College of Food and Biological Engineering,Chengdu University,Chengdu 610000,China;Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China;Department of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610000 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《中国酿造》2024年第12期45-54,共10页China Brewing

基　　金：四川省科技计划项目(2021JDRC0136);四川省教育厅重点科研项目(18ZA0541);宜宾学院博士启动金项目(2018RC14)。

摘　　要：为筛选适宜青稞酒酿造的酒曲,以商品青稞酒作对照,以青稞为原料,采用6种不同香型(浓香型、米香型、芝麻香型、凤香型、酱香型及清香型)酒曲发酵制备青稞酒,采用顶空-固相微萃取-气质联用(HS-SPME-GC-MS)和高效液相色谱(HPLC)等技术分析青稞酒的理化指标及挥发性风味物质,并考察青稞酒对1,1-二苯基-2-三硝基苯肼(DPPH)、2,2'-联氨-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除能力及铁离子还原/抗氧化能力(FRAP)值。结果表明,不同香型酒曲酿造的青稞酒各有特色,其中凤香型曲青稞酒品质指标及抗氧化能力最好,其中氨基酸、必需氨基酸、酒精度、出酒率、氨基酸态氮、总酚分别为1 130.86 mg/L、210.22 mg/L、5.96%vol、75.80%、0.27 g/L、451.90 mg/L,感官评分为83分,DPPH、ABTS自由基清除能力分别为0.25 mg维生素C当量(VCE)/m L、0.176 mg VCE/mL,FRAP值为0.21 mg/m L。凤香型曲青稞酒共检出挥发性风味物质最多(49种),特征香气物质30种,具有显著的醇香、花香和果香特征。综上,凤香型酒曲有提高青稞酒品质潜在的应用价值。To screen suitable Jiuqu for brewing highland barley Baijiu,using commercial highland barley Baijiu as a control,the highland barley Baijiu samples were prepared by 6 different flavor types(strong-flavor,rice-flavor,sesame-flavor,Feng-flavor,sauce-flavor,and light-flavor)of Jiuqu fermentation using highland barley as the raw material.The physicochemical indicators and volatile flavor compounds in highland barley Baijiu were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and high performance liquid chromatography(HPLC)techniques,and the scavenging ability of highland barley Baijiu on 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-diaminodis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)free radical and Ferric ion reduction/antioxidant capacity(FRAP)were investigated.The results showed that highland barley Baijiu brewed with different flavor types of Jiuqu had their own characteristics.Among them,the highland barley Baijiu with Feng-flavor Jiuqu had the optimal quality indicators and antioxidant capacity,the amino acids,essential amino acids,alcohol content,liquor yield,amino acid nitrogen,and total phenols were 1130.86 mg/L,210.22 mg/L,5.96%vol,75.80%,0.27 g/L and 451.90 mg/L,respectively.The sensory score was 83 points,the DPPH and ABTS free radical scavenging abilities were 0.25 mg vitamin C equivalent(VCE)/ml and 0.176 mg VCE/ml,respectively,and the FRAP value was 0.21 mg/ml.The most volatile flavor substances were detected in highland barley Baijiu brewed with Feng-flavor Jiuqu(49 kinds),including 30 characteristic aroma compounds,and the highland barley Baijiu sample had significant mellow,floral,and fruity characteristics.In conclusion,Feng-flavor Jiuqu had potential application value in improving the quality of highland barley Baijiu.

关 键 词：青稞酒 酒曲 理化指标 挥发性风味物质 抗氧化活性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]