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.
[1] XIA X L,ZHANG Q W,ZHANG B, et al. Insights into the biogenic amine metabolic landscape during industrial semidry Chinese rice wine fermentation[J]. J Agric Food Chem, 2016,64(39): 7 385-7 393.
[2] 兰玉倩,薛洁,江伟,等.黄酒陈酿过程中主要成分变化的研究[J].中国酿造, 2011(5): 165-170.
[3] CHEN L, HUANG H H, LIU W B, et al. Kinetics of the 5-hydroxymethylfurfural formation reaction in Chinese rice wine[J]. J Agric Food Chem, 2010, 58(6): 3 507-3 511.
[4] XIA X L,LUO Y,ZHANG Q W, et al. Mixed starter culture regulates biogenic amines formation via decarboxylation and transamination during Chinese rice wine fermentation[J]. J Agric Food Chem, 2018, 66(25): 6 348-6 356.
[5] 黄启瑞.甜香型美拉德模拟反应体系中风味物质与α-二羰基化合物的生成及其关联性研究[D].无锡:江南大学,2016.
[6] ZHANG Z W, LI J Y,FAN L P, et al. Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage. [J].Food Chem, 2019, 276: 451-457.
[7] CAPUANO E, FOGLIANO V. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies[J]. LWT - Food Science and Technology, 2011, 44(4): 793-810.
[8] ABRAHAM K, GÜRTLER R,BERG K, et al. Toxicology and risk assessment of 5-hydroxymethylfurfural in food[J]. Mol Nutr Food Res, 2011, 55(5): 667-678.
[9] ZHAO Q Z, OU J Y, HUANG C H, et al. Absorption of 1-dicysteinethioacetal-5-hydroxymehthylfurfural (DCH) in rats, and its effect on oxidative stress and gut microbiota[J]. Journal of Agricultural and Food Chemistry,2018,66(43):11 451-11 458.
[10] HABIBI H, MOHAMMADI A, AND KAMANKESH M. Hydroxymethylfurfural in fruit puree and juice: Preconcentration and determination using microextraction method coupled with high-performance liquid chromatography and optimization by Box-Behnken design[J]. Journal of Food Measurement and Characterization, 2017. 12(1): 191-199.
[11] WEIGEL K U, OPITZ T, HENLE T. Studies on the occurrence and formation of 1,2-dicarbonyls in honey[J]. European Food Research and Technology, 2004, 218(2): 147-151.
[12] MONAKHOVA Y B, LACHENMEIER D W. The margin of exposure of 5-hydroxymethylfurfural (HMF) in alcoholic beverages[J]. Environ Health Toxicol, 2012, 27: e2 012 016.
[13] KEBEDE B T,GRAVWET T,TABILO-MUNIIAGA G, et al.Headspace components that discirminate brtween thermal and high pressure high temperature treated green vegetables:Idenification and linkage to possible process-induced chemical changes[J].Food Chem,2013,141(3):1 603-1 613.
[14] KAVOUSI P, MIRHOSSEINI H,GHAZALI H, et al. Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition[J]. Food Chem, 2015, 182: 164-170.
[15] 赵凯,许鹏举,谷广烨. 3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学, 2008,29(8): 534-536.
[16] GB/T 13662—2018黄酒[S].北京:中国标准出版社,2018.
[17] ZOU Y, HUANG C H,PEI K H, et al. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural[J]. LWT - Food Science and Technology, 2015, 63(1): 275-280.
[18] DEGEN J, HELLWIG M, HENLE T. 1,2-dicarbonyl compounds in commonly consumed foods[J]. J Agric Food Chem, 2012,60(28): 7 071-7 079.
[19] RANNOU C, LAROQUE D, RENAULT E, et al. Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods[J]. Food Research International, 2016, 90: 154-176.
[20] ZHANG Z, LI J, FAN L. Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage[J]. Food Chem, 2019, 276: 451-457.