食品与发酵工业 >

2022 , Vol. 48 >Issue 8: 28 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028723

研究报告

大米淀粉与米酒酿造中葡萄糖的关联分析

  • 何宇淋 ,
  • 袁国亿 ,
  • 王春晓 ,
  • 周文亚 ,
  • 邱树毅
展开
  • (贵州大学 酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
第一作者:硕士研究生(王春晓教授为通信作者,E-mail:cxwang@gzu.edu.cn)

收稿日期: 2021-07-27

  修回日期: 2021-09-05

  网络出版日期: 2022-05-18

基金资助

国家自然科学基金(32060518;31801523;32160544);贵州省科技计划项目(黔科合支撑[2019]2263号;黔科合平台人才[2018]5781号);贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]120);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);科技平台及人才团队计划项目(黔科合平台人才[2018]5251);贵州大学引进人才科研项目(贵大人基合字[2017]44号)

收起

Correlation analysis between starch and glucose content in rice wine brewing

  • HE Yulin ,
  • YUAN Guoyi ,
  • WANG Chunxiao ,
  • ZHOU Wenya ,
  • QIU Shuyi
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  • (Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2021-07-27

  Revised date: 2021-09-05

  Online published: 2022-05-18

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摘要

原料与米酒风味品质的形成十分相关,为探究不同品种大米原料之间的淀粉含量差异及其与米酒中葡萄糖含量的关联分析,该研究选用不同品种大米为原料开展模拟米酒发酵实验。采用双波长法对不同品种大米中的淀粉含量进行检测,使用3,5-二硝基水杨酸(3,5-dinitrosalicylic acid,DNS)比色法对不同发酵时间点米酒发酵液中的葡萄糖含量进行测定。研究结果表明,10种大米原料中白水贡米(BS)的支链淀粉和总淀粉含量最高,分别为(83.59±2.70)%和(90.68±2.88)%。米酒发酵过程中,酿酒酵母逐渐代谢葡萄糖为其他物质而导致在发酵零点(0)、发酵中点(1)和发酵终点(2)葡萄糖含量呈下降趋势,以五常糯米(WC)制作米酒的整个发酵过程中葡萄糖消耗量最多,为453.15 g/L。相关性分析发现,米酒发酵过程中葡萄糖的消耗量与大米中的淀粉含量呈现负相关性,其中后期葡萄糖消耗量、总葡萄糖消耗量与支链淀粉、总淀粉含量在P<0.01水平上显著负相关,后期和总葡萄糖消耗量与大米品种的相关系数分别达到0.761和0.506,在P<0.01水平上极显著相关,说明米酒发酵过程中葡萄糖的消耗与大米品种显著相关。该研究为米酒原料的选择及改善米酒品质提供了重要依据。

关键词： 原料; 米酒; 淀粉; 葡萄糖; 相关性分析

本文引用格式

何宇淋 , 袁国亿 , 王春晓 , 周文亚 , 邱树毅 . 大米淀粉与米酒酿造中葡萄糖的关联分析[J]. 食品与发酵工业, 2022 , 48(8) : 28 -36 . DOI: 10.13995/j.cnki.11-1802/ts.028723

Abstract

Raw materials are closely related to the flavor formation of rice wine. In order to analyze the difference of starch content among rice varieties, and its correlation with glucose content in rice wine, this study chose different rice varieties to simulate rice wine fermentation in the laboratory. Double wavelength method was used to detect the starch content in different rice varieties, and 3,5-dinitrosalicylic acid (DNS) colorimetric method was used to determine the glucose content at different fermentation time points. The results showed that the content of amylopectin and total starch in Baishui Gongmi (BS) was the highest among the ten rice varieties, which were (83.59±2.70)% and (90.68±2.88)%, respectively. During the fermentation of rice wine, Saccharomyces cerevisiae gradually metabolized glucose to other substances, resulting in a downward trend of glucose content at the zero point (0), midpoint (1) and end point (2) of fermentation. The glucose consumption was the highest during the whole fermentation of rice wine using the Wuchang glutinous rice (WC), which was 453.15 g/L. Correlation analysis showed that a negative correlation was found between the glucose consumption during fermentation and the starch content in rice. The glucose consumption at the late stage of fermentation and the total glucose consumption were significantly negative correlated (P<0.01) with the amylopectin and total starch content in rice. The correlation coefficients between glucose consumption at the late stage, total glucose consumption, and the rice varieties reached 0.761 and 0.506, respectively, which were extremely significant (P<0.01). In summary, the glucose consumption during rice wine fermentation is significantly related to rice varieties. This study provides an important basis for the selection of rice wine varieties and the improvement of rice wine quality.

Key words： raw materials; rice wine; starch; glucose; correlation analysis

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