Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (21): 320-327    DOI: 10.13995/j.cnki.11-1802/ts.027379
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
白酒成分分析的研究进展
付欢1, 陈雪峰1,2*, 赵燕妮1, 陈梦音1, 周端2, 贾玮1
1(陕西科技大学 食品与生物工程学院,陕西 西安,710021)
2(陕西农产品加工技术研究院,陕西 西安,710021)
Research progress on the component analysis in Baijiu
FU Huan1, CHEN Xuefeng1,2*, ZHAO Yanni1, CHEN Mengyin1, ZHOU Duan2, JIA Wei1
1(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)
2(Shaanxi Research Institute of Agricultural Product Processing Technology,Xi’an 710021,China)
下载:  HTML  PDF (1500KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 随着检测仪器和分析方法的不断发展,对白酒中各种成分的深入挖掘已成为研究热点。文章主要介绍了白酒中风味成分的研究现状,概述了白酒中萜烯类、吡嗪类、芳香族类3种健康成分的作用功效,总结了白酒中可能存在的风险成分,并对今后白酒在生产、研究等方面的深入发展做了展望,以期为白酒生产者、研究者及消费者正确认识白酒提供参考。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
付欢
陈雪峰
赵燕妮
陈梦音
周端
贾玮
关键词:  白酒  风味成分  健康成分  风险成分    
Abstract: In recent years, with the continuous development of testing instruments and analytical methods, the in-depth exploration of various components in Baijiu has become a research hotspot.This paper mainly introduces the progress of flavor components in Baijiu, summarizes the effects of terpenes, pyrazines and aromatic components in Baijiu, concludes the possible risk components in Baijiu, and prospects the further development of Baijiu production and research in the future, which provided corresponding theoretical basis for Baijiu producers, researchers and consumers.
Key words:  Baijiu    flavor components    health components    risk component
收稿日期:  2021-03-15      修回日期:  2021-03-25           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 西安市重点新产品计划项目(201935);西凤酒中营养成分及其功能活性研究
作者简介:  硕士研究生(陈雪峰教授为通讯作者,E-mail:chenxf@sust.edu.cn)
引用本文:    
付欢,陈雪峰,赵燕妮,等. 白酒成分分析的研究进展[J]. 食品与发酵工业, 2021, 47(21): 320-327.
FU Huan,CHEN Xuefeng,ZHAO Yanni,et al. Research progress on the component analysis in Baijiu[J]. Food and Fermentation Industries, 2021, 47(21): 320-327.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027379  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/320
[1] ZHENG X W,HAN B Z.Baijiu,Chinese liquor:History,classification and manufacture[J].Journal of Ethnic Foods,2016,3(1):19-25.
[2] 孙宝国, 李贺贺,胡萧梅,等.健康白酒的发展趋势[J].中国食品学报,2016,16(8):1-6.
SUN B G,LI H H,HU X M,et al.Development trend of healthy Baijiu[J].Journal of Chinese Institute of Food Science and Technology,2016,16(8):1-6.
[3] 孙宝国, 吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,15(9):1-8.
SUN B G,WU J H,HUANG M Q,et al.Recent advances of flavor chemistry in Chinese liquor spirits (Baijiu)[J].Journal of Chinese Institute of Food Science and Technology,2015,15(9):1-8.
[4] 丁海龙, 敖灵,邓波,等.中国白酒微量健康成分分析[J].中国酿造,2018,37(2):11-14.
DING H L,AO L,DENG B,et al.Analysis of trace healthy components of Chinese Baijiu[J].China Brewing,2018,37(2):11-14.
[5] 唐平, 山其木格,王丽,等.白酒风味化学研究方法及酱香型白酒风味化学研究进展[J].食品科学,2020,41(17):315-324.
TANG P,SHAN Q M G,WANG L,et al.A review of research methods in Baijiu flavor chemistry and recent progress in the flavor chemistry of Maotai-Flavored Baijiu[J].Food Science,2020,41(17):315-324.
[6] LIU H L,SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry,2018,66(22):5 425-5 432.
[7] WANG L L,GAO M X,LIU Z P,et al.Three extraction methods in combination with GC×GC-TOFMS for the detailed investigation of volatiles in Chinese herbaceous aroma-type baijiu[J].Molecules,2020,25(19):4429.
[8] ZHAO D R,SHI D M,SUN J Y,et al.Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry,quantitative measurements,and sensory evaluation[J].Food Research International (Ottawa,Ont.),2018,105:616-627.
[9] MA L H,GAO W J,CHEN F,et al.HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor[J].Food Research International (Ottawa,Ont.),2020,137:109590.
[10] FANG C,DU H,JIA W,et al.Compositional differences and similarities between typical Chinese Baijiu and western liquor as revealed by mass spectrometry-based metabolomics[J].Metabolites,2019,9(1):2.
[11] WANG Q,LIU K Y,LIU L L,et al.Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA[J].Food Research International,2020,140(47):109995.
[12] 白丽真, 刘洪银,刘伟,等.超高效液相色谱法检测白酒中乳酸含量的方法及方法确认[J].酿酒科技,2020(1):75-77.
BAI L Z,LIU H Y,LIU W,et al.Determination of lactic acid content in Baijiu by UPLC[J].Liquor-Making Science & Technology,2020(1):75-77.
[13] 杨会. 白酒中不挥发呈味有机酸和多羟基化合物研究[D].无锡:江南大学,2017.
YANG H.Characterization of non-volatile gustatory organic acids and polyhydroxy compounds in Chinese liquors[D].Wuxi:Jiangnan University,2017.
[14] 徐军. 浓香型枝江白酒香味成分的分析研究[D].武汉:华中农业大学,2019.
XU J.Study on aroma components of strong-aroma Zhijiang Baijiu[D].Wuhan:Huazhong Agricultural University,2019.
[15] 孙洁, 李好转,孙立臻,等.芝麻香型白酒酒醅中游离氨基酸分析方法探讨[J].酿酒科技,2014(4):93-95.
SUN J,LI H Z,SUN L Z,et al.Exploration on the analytical method of free amino acids in the fermented grains of sesame-flavor liquor[J].Liquor-Making Science & Technology,2014(4):93-95.
[16] 雷钧, 廖勤俭,安明哲,等.浓香型白酒中多元醇的快速检测及分布规律研究[J].酿酒科技,2020(8):99-102.
LEI J,LIAO Q J,AN M Z,et al.Rapid determination and distribution of polyols in nongxiang Baijiu[J].Liquor-Making Science & Technology,2020(8):99-102.
[17] 王尹叶. 白酒中挥发性呈苦和/或涩味物质研究[D].无锡:江南大学,2018.
WANG Y Y.A profile of the volatile compounds with bitter and/or astringent taste in Baijiu (Chinese liquor)[D].Wuxi:Jiangnan University,2018.
[18] 王尹叶, 范文来,徐岩.白酒中挥发性苦涩味物质的提取和分离[J].食品与发酵工业,2018,44(6):240-244.
WANG Y Y,FAN W L,XU Y.Extraction and isolation method of volatile compounds with astringent and bitter taste in Baijiu(Chinese liquor)[J].Food and Fermentation Industries,2018,44(6):240-244.
[19] 刘娴, 黄张君,李霞,等.胶原多肽对白酒中四种醛类物质的反应机理[J].食品科学,2021,42(6):31-38.
LIU X,HUANG Z J,LI X,et al.The reaction mechanism of collagen peptide to four Aldehydes in Chinese Liquor[J].Food Science,2021,42(6):31-38.
[20] 王露露. 酱香型白酒中呈“盐菜味”异嗅味关键香气化合物解析[D].无锡:江南大学,2020.
WANG L L.Characterization of potent odorants causing a “pickle-like” off-odor in soy sauce-aroma type Baijiu[D].Wuxi:Jiangnan University,2020.
[21] 吴继红. 芝麻香型白酒中多肽的抗氧化活性及其对白酒风味影响的研究[D].广州:华南理工大学,2018.
WU J H.Antioxidant activity of peptides from sesame flavor-type Baijiu and their interactions with aroma compounds[D].Guangzhou:South China University of Technology,2018.
[22] 张庄英, 范文来,徐岩.不同香型白酒中游离氨基酸比较分析[J].食品工业科技,2014,35(17):280-284;288.
ZHANG Z Y,FAN W L,XU Y.Comparative analysis of free amino acid content and composition in different aroma type Chinese liquors[J].Science and Technology of Food Industry,2014,35(17):280-284;288.
[23] 张伟建. 山东沂蒙老区浓香型白酒特征风味研究[D].无锡:江南大学,2019.
ZHANG W J.Characterisric flavor of the strong aroma style liquor made in Yimeng old district,Shandong province[D].Wuxi:Jiangnan University,2019.
[24] AMES-SIBIN A P,BARIZÃO C L,CASTRO-GHIZONI C V,et al.β-Caryophyllene,the major constituent of copaiba oil,reduces systemic inflammation and oxidative stress in arthritic rats[J].Journal of Cellular Biochemistry,2018,119(12):10 262-10 277.
[25] AGUILAR-ÁVILA D S,FLORES SOTO M E,TAPIA-VÁZQUEZ C,et al.β-Caryophyllene,a natural sesquiterpene,attenuates neuropathic pain and depressive-like behavior in experimental diabetic mice[J].Journal of Medicinal Food,2019,22(5):460-468.
[26] SCHEPETKIN I A,KUSHNARENKO S V,ÖZEK G,et al.Modulation of human neutrophil responses by the essential oils from Ferula akitschkensis and their constituents[J].Journal of Agricultural and Food Chemistry,2016,64(38):7 156-7 170.
[27] 张倩, 朱婷婷,黄明泉,等.白酒中两种萜烯类化合物的细胞内抗氧化活性[J].食品科学,2020,41(9):66-73.
ZHANG Q,ZHU T T,HUANG M Q,et al.Intracellular antioxidant activity of two terpenoids in Baijiu[J].Food Science,2020,41(9):66-73.
[28] 高传强. 芝麻香型白酒风味物质及其生物活性研究[D].武汉:湖北工业大学,2017.
GAO C Q.Study on flavor compounds and biological activity of sesame flavor liquor[D].Wuhan:Hubei University of Technology,2017.
[29] 罗强, 刘杰,刘志刚.酱香型白酒中生物活性物质抗幽门螺杆菌代谢物诱导的人胃上皮细胞炎症作用研究[J].食品与发酵科技,2020,56(4):11-17.
LUO Q,LIU J,LIU Z G.Study on the anti inflammation effect of bioactive substances in sauce-flavor liquor on human gastric epithelial cells induced by Helicobacter pylori metabolites[J].Food and Fermentation Sciences & Technology,2020,56(4):11-17.
[30] 刘燕梅, 王艳丽,汪文鹏,等.浓香型白酒窖泥中芽孢杆菌的分离鉴定及代谢产物分析[J].中国酿造,2017,36(7):76-79.
LIU Y M,WANG Y L,WANG W P,et al.Screening,identification and metabolites analyses of Bacillus in pit mud of Luzhou-flavor Baijiu[J].China Brewing,2017,36(7):76-79.
[31] ZHAO D R,SUN J Y,SUN B G,et al.Intracellular antioxidant effect of vanillin,4-methylguaiacol and 4-ethylguaiacol:Three components in Chinese Baijiu[J].RSC Advances,2017,7(73):46 395-46 405.
[32] 赵东瑞.古井贡酒风味物质及酚类风味物质的抗氧化性和抗炎性的研究[D].广州:华南理工大学,2019.
ZHAO D R.Research on the aroma compounds of Gujinggong Chinese Baijiu and evaluation of the antioxidant and anti-inflammatory effects of phenolic aroma compounds[D].Guangzhou:South China University of Technology,2019.
[33] 王涛,张文学,邹强,等.我国蒸馏白酒中内生性风险物质现状浅析[J].中国酿造,2019,38(5):13-17.
WANG T,ZHANG W X,ZOU Q,et al.Brief analysis of endogenous risk substances in distilled Baijiu in China[J].China Brewing,2019,38(5):13-17.
[34] 王光强, 俞剑燊,胡健,等.食品中生物胺的研究进展[J].食品科学,2016,37(1):269-278.
WANG G Q YU J S HU J,et al.Progress in research on biogenic amines in foods[J].Food Science,2016,37(1):269-278.
[35] 林宜锦, 欧梦莹,关统伟,等.酿造酒中氨基甲酸乙酯的研究进展[J].食品工业科技,2019,40(11):358-364.
LIN Y J,OU M Y,GUAN T W,et al.Research progress of ethyl carbamate in brewing wine[J].Science and Technology of Food Industry,2019,40(11):358-364.
[36] 程银棋, 郑欣,周陶鸿,等.异烟酸-巴比妥酸光谱法测定白酒中氰化物方法探讨[J].中国酿造,2019,38(8):183-186.
CHENG Y Q,ZHENG X,ZHOU T H,et al.Determination for cyanide in Baijiu by isonicotinic acid-barbituric acid spectrometry method[J].China Brewing,2019,38(8):183-186.
[37] 吕佳玮, 刘亚琼,路瑶,等.原料预处理对柿子酒发酵过程中理化指标及甲醇和高级醇的影响[J].中国酿造,2020,39(5):77-81.
LV J W,LIU Y Q,LU Y,et al.Effect of material pretreatment on physical and chemical indexes,methanol and higher alcohol in the fermentation process of persimmon wine[J].China Brewing,2020,39(05):77-81.
[38] 胡康, 王雅洁,杨冰,等.白酒质量安全风险分析与防范[J].中国酿造,2019,38(8):216-223.
HU K,WANG Y J,YANG B,et al.Risk analysis and prevention of Baijiu quality safety[J].China Brewing,2019,38(8):216-223.
[39] 李维, 崔丹瑶,王建辉,等.HS-SPME-GC-MS分析高产酯低产高级醇酿酒酵母发酵酒的风味物质[J].现代食品科技,2018,34(3):248-254;230.
LI W,CUI D Y,WANG J H,et al.HS-SPME-GC-MS analysis of flavor compounds in liquor fermentation by saccharomyces cerevisiae stains with high ester yield and low higher-alcohol yield[J].Modern Food Science & Technology,2018,34(3):248-254;230.
[40] 张明赞, 何腊平,张义明.白酒中甲醇、甲醛、氰化物和金属离子的研究进展[J].食品安全质量检测学报,2015,6(9):3 563-3 568.
ZHANG M Z,HE L P,ZHANG Y M.Research progress of methanol,formaldehyde,cyanide and metal ions in Chinese liquor[J].Journal of Food Safety & Quality,2015,6(9):3 563-3 568.
[41] 刘慧琳, 赵源,张瑛,等.白酒和黄酒中生物胺的高效液相色谱分析法[J].中国食品学报,2020,20(8):248-254.
LIU H L,ZHAO Y,ZHANG Y,et al.Determination of biogenic amines in Baijiu and Chinese rice by high performance liquid chromatography[J].Journal of Chinese Institute of Food Science and Technology,2020,20(8):248-254.
[42] CUI X,WANG J Y,QIU N N,et al.In vitro toxicological evaluation of ethyl carbamate in human HepG2 cells[J].Toxicology Research,2016,5(2):697-702.
[43] LIU H C,CUI B,XU Y,et al.Ethyl carbamate induces cell death through its effects on multiple metabolic pathways[J].Chemico-Biological Interactions,2017,277:21-32.
[44] 熊晓通, 胡峰,尤小龙,等.超高效液相色谱-高分辨质谱测定白酒中氨基甲酸乙酯含量[J].食品科学,2021,42(8):283-287.
XIONG X T,HU F,YOU X L,et al.Determination and quantitation of Ethyl Carbamate in liquor by UPLC- High resolution Mass Spectrometry[J].Food Science,2021,42(8):283-287.
[45] 张顺荣. 白酒中氨基甲酸乙酯形成的氰化物途径研究[D].无锡:江南大学,2016.
ZHANG S R.Research of ethyl carbamate formation in Chinese liquor from the cyanide way[D].Wuxi:Jiangnan University,2016.
[46] 王紫菲, 苗宏健,骆鹏杰,等.离子色谱-脉冲安培法测定白酒中氰化物[J].中国食品卫生杂志,2020,32(3):257-261.
WANG Z F,MIAO H J,LUO P J,et al.Development of an analytical method to detect cyanide in Chinese liquor by ion chromatography with pulsed amperometric detection[J].Chinese Journal of Food Hygiene,2020,32(3):257-261.
[47] 刘美, 余晓琴,姚欢,等.基于变色酸比色原理的白酒中甲醇的快速筛查方法研究[J].食品安全质量检测学报,2020,11(17):6 116-6 122.
LIU M,YU X Q,YAO H,et al.Rapid detection of methanol in liquor based on chromotropic acid colorimetric principle[J].Journal of Food Safety and Quality,2020,11(17):6 116-6 122.
[48] 范三红, 李颖星,白宝清.涡旋辅助分散液液微萃取-气相色谱法测定清香型白酒中5种高级醇[J].中国酿造,2020,39(4):194-200.
FAN S H,LI Y X,BAI B Q.Determination of 5 higher alcohols in light-flavor Baijiu by vortex-assisted dispersion liquid-liquid microextraction-gas chromatography[J].China Brewing,2020,39(4):194-200.
[49] 朱梦旭, 范文来,徐岩.我国白酒蒸馏过程以及不同年份产原酒和成品酒中甲醛的研究[J].食品与发酵工业,2015,41(9):153-158.
ZHU M X,FAN W L,XU Y.Characterization of formaldehyde from distillation cut,raw liquor of different vintage, and finished Chinese liquor[J].Food and Fermentation Industries,2015,41(9):153-158.
[50] 彭文浩, 沈平.气质联用法快速检测白酒中的邻苯二甲酸酯类物质[J].中国卫生检验杂志,2019,29(17):2 068-2 070.
PENG W H,SHEN P.Rapid determination of phthalate esters in liquors by gas chromatography-mass spectrometry[J].Chinese Journal of Health Laboratory Technology,2019,29(17):2 068-2 070.
[51] 李觅, 邓杰,杨跃寰,等.真菌毒素在浓香型白酒生产过程中的安全性检测[J].中国酿造,2015,34(10):129-133.
LI M,DENG J,YANG Y H,et al.Safety testing of mycotoxins in Luzhou-flavor liquor production[J].China Brewing,2015,34(10):129-133.
[52] HAN Y T,SONG L,LIU S W,et al.Simultaneous determination of 124 pesticide residues in Chinese liquor and liquor-making raw materials (Sorghum and rice hull) by rapid multi-plug filtration cleanup and gas chromatography-tandem mass spectrometry[J].Food Chemistry,2018,241:258-267.
[53] DONG W,GUO R N,SUN X T,et al.Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu[J].Food Chemistry,2019,283:508-516.
[54] 刘松, 赵振宇,江锋,等.超高效液相色谱-四极杆/静电场轨道阱高分辨质谱测定白酒中16种甜味剂[J].中国酿造,2019,38(10):166-170.
LIU S,ZHAO Z Y,JIANG F,et al.Determination of 16 sweeteners in Baijiu by UPLC-Q-Orbitrap HRMS[J].China Brewing,2019,38(10):166-170.
[55] 张丹丹, 高洁,周宇,等.电感耦合等离子体质谱法同时测定白酒中的6种重金属元素[J].中国酿造,2018,37(07):185-188.
ZHANG D D,GAO J,ZHOU Y,et al.Simultaneous determination of 6 kinds of heavy metal elements in Baijiu by ICP-MS[J].China Brewing,2018,37(07):185-188.
[56] 韩现文. 三种真菌毒素分析方法的建立及其在白酒生产中的应用[D].天津:天津科技大学,2014.
HAN X W.Analysis methods development for three mycotoxins and application in liquor production[D].Tianjin:Tianjin University of Science and Technology,2014.
[1] 方颂平, 刘露, 吴文睿, 蒲顺昌, 邢爽, 刘飞翔, 刘开放. 小米对浓香型白酒酿造及风格特征的影响[J]. 食品与发酵工业, 2021, 47(8): 122-127.
[2] 胡雪, 李锦松, 唐永清, 张良, 钱宇, 赵金松. 基于GC-MS结合化学计量学的浓香型白酒分类方法[J]. 食品与发酵工业, 2021, 47(8): 212-217.
[3] 罗丹, 罗强, 刘杰, 刘志刚. 酱香型白酒醇类活性成分抗幽门螺杆菌损伤胃黏膜上皮细胞活性的研究[J]. 食品与发酵工业, 2021, 47(7): 102-108.
[4] 余晶晶, 黄永光. 基因组学及其在白酒酿造基础研究领域中的应用[J]. 食品与发酵工业, 2021, 47(7): 278-284.
[5] 刘含龙, 万金庆, 杨帆, 张毅, 高欣月, 童年. 不同干燥方式对草菇切片品质的影响[J]. 食品与发酵工业, 2021, 47(6): 160-168.
[6] 张倩, 谢正敏, 安明哲, 魏金萍, 叶华夏, 黄箭. 稳定碳同位素判别浓香型白酒的品牌[J]. 食品与发酵工业, 2021, 47(6): 234-240.
[7] 韩梦莎, 田佳鑫, 杜英伟, 吴建霞, 林琳, 王莉. 电感耦合等离子体质谱测定白酒中铅及其不确定度评定[J]. 食品与发酵工业, 2021, 47(6): 247-252.
[8] 王明, 王逍, 陈嘉杰, 吴奕萱, 柯润辉. 白酒中特征手性物质的SLE-GC-MS识别方法[J]. 食品与发酵工业, 2021, 47(5): 180-185.
[9] 杨旭, 胡晓龙, 宋丽丽, 栗俊广, 望运滔, 白艳红. 虚拟仿真实验平台助力白酒酿造工艺实践教学[J]. 食品与发酵工业, 2021, 47(5): 309-314.
[10] 王旭亮, 姜欣, 于佳俊, 靳玉龙, 贾福晨, 石俊, 张晓蒙, 薛洁, 张玉红. 西藏青稞白酒产区的酿造气候环境特性[J]. 食品与发酵工业, 2021, 47(21): 210-216.
[11] 汪冬冬, 唐垚, 伍亚龙, 张伟, 陈功, 张文学, 张其圣. 泡菜细菌多样性和风味成分研究进展[J]. 食品与发酵工业, 2021, 47(21): 296-302.
[12] 李正涛, 倪永培, 项兴本, 曹荣升, 赵金松. 迎驾贡酒洞藏过程中物质变化研究[J]. 食品与发酵工业, 2021, 47(2): 114-120.
[13] 尹雅洁, 王晓军, 姜欣, 王丽华, 苏志华, 栗伟, 江伟, 田福义, 韩兴林, 胡远亮. 多粮清香型白酒酿造工艺的优化[J]. 食品与发酵工业, 2021, 47(19): 140-145.
[14] 白晶, 朱秋劲, 黄小艳, 陈秀莉, 李仲佰, 杨睿颖, 陈玉芹. 基于猪后腿肉的绿色减菌方法组合与配方优化[J]. 食品与发酵工业, 2021, 47(19): 201-207.
[15] 闫寒, 崔震昆, 李阳阳, MANOLITatiana, 赵岩岩, 周威, 张浩, 李岚轩. 两段式低温真空烹饪对牛肉品质的影响[J]. 食品与发酵工业, 2021, 47(18): 231-236.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn