氰化物作为我国白酒中一类具有直接和间接安全风险的内源性危害物,研究其在酿造过程中的形成规律是进行科学减控的基础。该研究建立了基于QuEChERS-气相色谱-质谱联用(QuEChERS-gas chromatograph-mass spectrometer,QuEChERS-GC/MS)技术测定酒醅中不同形态氰化物的技术方法,并对不同工艺浓香型白酒酿造过程中不同形态氰化物分布规律进行了研究。结果显示,浓香型白酒酒醅中存在着不同形态的氰化物,包括氰苷、非糖苷和游离形态。浓香型白酒酿造原料种类配比特别是高粱原料品种及用量,影响着酿造过程中氰化物的初始引入量。在发酵阶段,氰苷发生降解,非糖苷形态与游离形态的氰化物含量有明显差异,窖池发酵过程可能存在着氰醇;在蒸馏阶段,非糖苷形态氰化物发生进一步的分解。酒醅中不同形态氰化物含量分布趋势均呈现上层<中层<下层,蒸得的原酒中游离氰化物与氨基甲酸乙酯(ethyl carbamate, EC)的含量分布趋势与酒醅一致。该研究结果为浓香型白酒生产降低氰化物与调控EC的研究提供基础数据参考。
Cyanide is a kind of endogenous risk substance in Chinese Baijiu, which has direct and indirect potentially harmful effects. The research on the formation of cyanide in Baijiu production is the basis for reduction and control. A new method based on QuEChERS-GC/MS was developed for the determination of different forms of cyanide in fermented grains, and the distribution of different forms of cyanide in different strong-flavor Baijiu was studied. The results showed that there were different forms of cyanide in fermented grains, including cyanogenic glycosides, non-glycosides and free cyanide. The variety and proportion of raw materials, especially the variety and dosage of sorghum, affect the initial amount of cyanide in strong-flavor Baijiu fermentation. During fermentation, the cyanogenic glycosides were degraded, and the content of non-glycoside and free cyanide is obviously different. The cyanohydrin may be present during fermentation, and the non-glycosides cyanide is further break down during distillation. The distribution trend of cyanide content in fermented grains was upper<middle<lower layer. The distribution trend of free cyanide and EC content in base liquor was consistent with the trend of cyanide in fermented grains. These results provide basic data reference for the research on reducing cyanide and regulating EC in the production of strong-flavor Baijiu.
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