高粱营养品质对浓香型白酒酿造品质的影响  

Effects of sorghum nutritional quality on the brewing quality of strong-flavor Baijiu

作　　者：李静心 刘虎军 程中亮 王冕 何宏魁 曹润洁 李安军 孙长坡 LI Jingxin;LIU Hujun;CHENG Zhongliang;WANG Mian;HE Hongkui;CAO Runjie;LI Anjun;SUN Changpo(Anhui Risewell Technology Co.,Ltd.,Bozhou 236800,China;Institute of Cereal Processing Science and Technology,Academy of National Food and Strategic Reserves Administration,Bejing 100037,China;Anhui Gujing Distillery Co.,Ltd.,Bozhou 236800,China;Standards and Quality Center of National Food and Strategic Reserves Administration,Bejing 100032,China)

机构地区：[1]安徽瑞思威尔科技有限公司,安徽亳州236800 [2]国家粮食和物资储备局科学研究院,北京100037 [3]安徽古井贡酒股份有限公司,安徽亳州236800 [4]国家粮食和物资储备局标准质量中心,北京100032

出　　处：《中国酿造》2025年第4期41-48,共8页China Brewing

基　　金：国家重点研发计划(2023YFF1104600);中央级公益性科研院所基本科研业务费专项(ZX2415)。

摘　　要：该研究以8个不同品种高粱(编号为JZG、JZ12、CZ5、JZB、LZ1、JZ218、JZ109、LZ2)为研究对象,对其理化指标进行检测,研究其对酿造浓香型白酒酒醅理化指标及白酒挥发性风味成分的影响,并基于检测结果进行偏最小二乘-判别分析(PLS-DA)及相关性分析。结果表明,不同品种高粱的水分含量差异较小,单宁、支链淀粉、粗蛋白和粗脂肪含量差异较大;不同高粱酿造白酒酒醅酸度、水分、淀粉含量及酒精度有一定差异。不同品种高粱酿造浓香型白酒中挥发性风味物质共检出38种,其中,酯类12种、醇类12种、酸类10种、醛类4种,酯类物质含量最高(1636.75~5677.69 mg/L),结合变量重要性投影(VIP)值及香气活度值(OAV)分别筛选出己酸乙酯、乙缩醛等14种差异挥发性风味物质(VIP值≥1)及乙酸乙酯、乙酸异戊酯等23种关键挥发性风味物质(OAV>1)。相关性分析表明,高粱中的支链淀粉有利于酒精的产生,高粱中粗脂肪、单宁含量和丁酸乙酯、己酸乙酯以及己酸等主要挥发性风味物质的含量呈负相关。Using 8 different varieties of sorghum(numbered as JZG,JZ12,CZ5,JZB,LZ1,JZ218,JZ109,LZ2)as the research objects,their physico-chemical indexes were detected,and their effects on the physicochemical indexes of fermented grains of strong-flavor(Nongxiangxing)Baju and the volatile flavor components of the Baijiu were investigated.Based on the detection results,partial least squares-discriminant analysis(PLS-DA)and cor-relation analysis were carried out.The results showed that the moisture of different varieties of sorghum had little difference,while the contents of tan-nin,amylopectin,crude protein and crude fat had great differences.There were certain differences in the acidity,moisture,starch content and alcohol content of the fermented grains for Baijiu brewed from different varieties of sorghum.A total of 38 volatile flavor components were detected in strong-flavor Baijiu brewed from different varieties of sorghum,including 12 esters,12 alcohols,10 acids,and 4 aldehydes.The contents of ester sub-stances were the highest(1636.75-5677.69 mg/L).According to variable importance in the projection(VIP)value and odor activity value(OAV),14 different volatile flavor components(VIP value≥1)such as ethyl caproate and acetal,and 23 key volatile flavor components(OAV>1),such as ethyl acetate and isoamyl acetate,were screened.Correlation analysis showed that the amylopectin in sorghum was beneficial to alcohol production,and the contents of crude fat and tannin in sorghum were negatively correlated with the contents of main volatile flavor substances such as ethyl bu-tyrate,ethyl caproate and caproic acid.

关 键 词：浓香型白酒 不同品种高粱 挥发性风味物质 偏最小二乘-判别分析 相关性分析 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程]