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食品与发酵工业  2018, Vol. 44 Issue (9): 225-231    DOI: 10.13995/j.cnki.11-1802/ts.017511
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
白酒难挥发组分中呈苦味三羟基十八烯酸的分离与鉴定
赵腾飞, 陈双, 李华钟*, 徐岩*
江南大学,食品科学与技术国家重点实验室,工业生物技术教育部重点实验室,生物工程学院酿酒 微生物与酶技术研究室,江苏 无锡 214122
Isolation and identification of bitter-tasting trihydroxyoctadecenoic acids in Baijiu(Chinese liquor)
ZHAO Teng-fei, CHEN Shuang, LI Hua-zhong*, XU Yan*
State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education & School of Biotechnology, Centre for Brewing Science and Enzyme Biotechnology, Jiangnan University Wuxi 214122, China
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摘要 白酒难挥发组分对白酒的风味品质具有重要的影响。采用滋味稀释分析技术(taste dilution analysis,TDA)结合仪器分析了酱香型白酒难挥发组分中的呈味化合物。以TDA感官强度为导向,结合固相萃取和多级高效液相色谱分离,从酱香型白酒难挥发组分中筛选并分离出3个关键呈味组分。进一步采用高分辨质谱和核磁共振技术解析了这些组分的化学结构,首次在白酒中鉴定出具有苦味特征的化合物9,10,13-三羟基-11(E)-十八烯酸(1)和9,12,13-三羟基-10(E)-十八烯酸(2)。基于超高效液相色谱串联三重四极杆技术建立了这2种三羟基十八烯酸在白酒中的精确定量方法。分析了它们在不同香型白酒样品中的含量,发现化合物1和2在酱香、浓香和清香型酒样中(共6种)均存在,质量浓度范围分别为1.8~265.3和2.2~111.3 μg/L,并且它们在酱香型酒样中浓度显著高于其他2种香型(p<0.01)。
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赵腾飞
陈双
李华钟
徐岩
关键词:  中国白酒  难挥发组分  滋味稀释法  呈味化合物  三羟基十八烯酸    
Abstract: The non-volatile component of Baijiu (Chinese liquor) has an important effect on overall flavor of the liquor. This study applied taste dilution analysis (TDA) to analyze the taste compounds in non-volatile component of Chinese Moutai-flavor type liquor. The experiment used human taste as a guide, combining with solid phase extraction and high performance liquid chromatography separation, to screen three taste-active fractions in non-volatile component of the liquor sample. These fractions were further analyzed by means of high resolution mass spectrometry and nuclear magnetic resonance. For the first time, bitter-tasting compounds 9,10,13-trihydroxyoctadec-11(E)-enoic acid (1) and 9,12,13-trihydroxyoctadec-10(E)-enoic acid (2) were identified in Chinese liquor. Based on ultra-high performance liquid chromatography-tandem mass spectrometry, a precise quantitative method for detection of the two trihydroxyoctadec acids in Chinese liquor was developed. The quantitative result revealed that compounds 1 and 2 were distributed in Chinese Moutai, strong and light-flavor type liquor samples (n=6), with range of 1.8-265.3 and 2.2-111.3 μg/L, respectively. Moreover, their concentrations in Moutai-flavor type liquor samples were significantly higher than those of other flavor types (p<0.01).
Key words:  Baijiu (Chinese liquor)    non-volatile compounds    taste dilution analysis    taste compounds    trihydroxyoctadec acids
收稿日期:  2018-04-11                出版日期:  2018-09-25      发布日期:  2018-10-30      期的出版日期:  2018-09-25
基金资助: 国家自然科学基金(21506074, 31530055);国家重点研发计划(2016YFD0400503);江苏省自然科学基金(BK2014 0153)
作者简介:  博士研究生(徐岩教授和李华钟教授为共同通讯作者,E-mail:yxu@jiangnan.edu.cn,hzhli@jiangnan.edu.cn)。
引用本文:    
赵腾飞,陈双,李华钟,等. 白酒难挥发组分中呈苦味三羟基十八烯酸的分离与鉴定[J]. 食品与发酵工业, 2018, 44(9): 225-231.
ZHAO Teng-fei,CHEN Shuang,LI Hua-zhong,et al. Isolation and identification of bitter-tasting trihydroxyoctadecenoic acids in Baijiu(Chinese liquor)[J]. Food and Fermentation Industries, 2018, 44(9): 225-231.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017511  或          http://sf1970.cnif.cn/CN/Y2018/V44/I9/225
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