我国主要种植高粱品种蜀黍氰苷含量比较分析  

Comparative Analysis on Dhurrin Content of Main Sorghum Cultivars in China

作　　者：魏铭 何宏魁 李玥 刘卓 汪啸天 常晓娇 王耀鹏 WEI Ming;HE Hong-kui;LI Yue;LIU Zhuo;WANG Xiao-tian;CHANG Xiao-jiao;WANG Yao-peng(Standards and Quality Center of National Food and Strategic Reserves Administration,Beijing 100834,China;Anhui Risewell Technology Company Limited,Bozhou,Anhui 236800,China;Institute of Grain and Oil Safety,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]国家粮食和物资储备局标准质量中心,北京100834 [2]安徽瑞思威尔科技有限公司,安徽亳州236800 [3]国家粮食和物资储备局科学研究院粮油质量安全研究所,北京100037

出　　处：《粮油食品科技》2025年第2期105-110,共6页Science and Technology of Cereals,Oils and Foods

基　　金：十四五国家重点研发计划课题“大宗粮油食品适度加工危害物阻控消减关键技术研发”(2023YFF1104604);古井酿酒用高粱品质评价研究(RSWR-2021-HT-23)。

摘　　要：酿酒用的粮食品质是白酒风味和质量安全的重要保障,高粱籽粒中的蜀黍氰苷在发酵过程中分解产生氰化物,氰化物进一步反应产生致癌物质氨基甲酸乙酯,直接影响酿造白酒的安全性。从山西、内蒙古、辽宁、吉林、黑龙江、河南、四川、贵州、陕西等9个高粱主产省份广泛采集173份样品(129个品种),比较了不同品种高粱中蜀黍氰苷的含量。结果表明,蜀黍氰苷普遍存在于酿酒高粱中,且含量差异较大,敖杂、禾杂158、晋杂5号等品种蜀黍氰苷含量较高,为30.26~136.7 mg/kg;红缨子(贵州绥阳种植)、小白粮、吉品12号、郎糯红19号和新仓8号等品种蜀黍氰苷含量较低,均小于1 mg/kg,更适宜作为酿酒高粱原料。非糯高粱中蜀黍氰苷平均含量普遍高于糯高粱,东北产区和华中产区高粱中蜀黍氰苷平均含量显著高于西南产区。通过对我国主要种植高粱品种的蜀黍氰苷含量的分析比较,以期从原料控制角度为白酒生产筛选优质原料,为提高产品质量安全水平提供参考。The quality of brewing grain is an important guarantee for the flavor and quality safety of brewing liquor.In the process of fermentation,the cyanogen in sorghum grains was decomposed to produce cyanide,which further reacted to produce carcinogen ethyl urethane,which directly affected the safety of liquor brewing.In this study,173 samples(involving 129 varieties)were collected from 9 major sorghum producing provinces,including Shanxi,Inner Mongolia,Liaoning,Jilin,Heilongjiang,Henan,Sichuan,Guizhou and Shaanxi.The difference of dhurrin content in different varieties of sorghum was analyzed and compared in this study.The results showed that dhurrin was widely present in sorghum,and its content varied greatly among different varieties.Aoza,Heza 158,and Jinza 5 had higher dhurrin content,with the content ranging from 30.26 to 136.7 mg/kg.Hongyingzi,Xiaobailiang,Jipin 12,Langnuohong 19 and Xincang 8 had lower dhurrin content,with all the content less than 1 mg/kg,which were more suitable as raw materials for brewing sorghum.The average content of dhurrin in non-glutinous sorghum was generally higher than that in glutinous sorghum,and the average content of dhurrin in northeast and centra was significantly higher than that in southwest.This study compared and analysed the content difference of dhurrin in different sorghum varieties,in order to provide reference for liquor production enterprises to explore quality raw material source and improve product quality and safety from the perspective of raw material control.

关 键 词：高粱 白酒 蜀黍氰苷 氨基甲酸乙酯 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]