甜型黄酒在常温陈酿过程中不断进行美拉德反应产生5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF),为探究其5-HMF的生成规律,采用高效液相色谱法检测了江浙地区不同陈酿年份的甜型黄酒。结合甜型黄酒中理化指标分析两者相关性,并通过甜型黄酒模拟体系分析各理化指标与5-HMF形成的关系,发现在甜型黄酒中随着时间的延长其5-HMF含量不断增加,其还原糖含量、氨基态氮的含量及pH值逐渐上升,总酸含量逐渐减少;5-HMF与还原糖含量及氨基态氮含量、pH值和总酸含量分别在0.05和0.01水平(双侧)上显著相关;5-HMF含量与葡萄糖含量及乳酸含量呈正相关、与pH值呈负相关,与氨基酸含量呈先升后减的关系。证明在甜型黄酒中醛糖作为反应底物必不可缺,并且在酸性条件下体系才能生成5-HMF;少量氨基化合物会增加5-HMF含量,但过量可能会减少其含量。
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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