Investigation on the formation profile of 5-hydroxymethylfurfural during sweet Chinese rice wine aging
KONG Linghua1,2, XIA Xiaole1,2*, XIN Yu1,2*
1(Key Laboratory of Industrial Biotechnology,Ministry of Education(Jiangnan University),Wuxi 214122,China) 2(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
Abstract: The sweet Chinese rice wine continuously undergoes Maillard reaction and produces 5-hydroxymethylfurfural (5-HMF) during the aging process. Sweet Chinese rice wine of different aging years from Jiangsu and Zhejiang areas were detected by HPLC to investigate the formation profile of 5-HMF and analyze the correlation with physicochemical parameters in the sweet Chinese rice wine. The relationship between physicochemical parameters and the formation of 5-HMF was assessed within the simulation system of sweet Chinese rice wine. The result showed that the 5-HMF in sweet Chinese rice wine continued to increase over time. Meanwhile, reducing sugar content, amino nitrogen content, and pH value gradually increased, and the total acid content gradually decreased. 5-HMF was significantly correlated with sugar and amino nitrogen content, pH value and total acid respectively at 0.05 and 0.01 levels (both sides). 5-HMF was positively correlated with glucose and lactic acid content, negatively correlated with pH value, and firstly increased and then decreased with amino acid content, indicating that the aldose in the sweet Chinese rice wine were indispensable as the reaction substrate, while acidic conditions are also necessary factors for formation of 5-HMF. A small quantity of amino compounds would generate 5-HMF, but the excessive might reduce its content.
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2020, Vol. 46 
