食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 41 - 46

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033714

研究报告

浓香型白酒发酵过程中4-甲/乙基愈创木酚的代谢规律分析

  • 闫如毓 ,
  • 郝慧宜 ,
  • 苗子健 ,
  • 王柏文 ,
  • 孙金沅 ,
  • 孙宝国
展开
  • 1(北京工商大学 酿酒分子工程中国轻工业重点实验室,北京,100048)
    2(北京工商大学 北京市食品风味化学重点实验室,北京,100048)
硕士研究生(王柏文副教授和孙金沅副研究员为共同通信作者,E-mail:wangbw@btbu.edu.cn;sunjinyuan@btbu.edu.cn)

收稿日期: 2022-09-21

  修回日期: 2022-11-04

  网络出版日期: 2023-06-30

基金资助

国家自然科学基金项目(31972193,32102119);中国酒业协会白酒技术创新战略发展委员会课题(202105)

收起

Analysis of metabolism of 4-methyl/ethyl guaiacol during strong flavor Baijiu fermentation

  • YAN Ruyu ,
  • HAO Huiyi ,
  • MIAO Zijian ,
  • WANG Bowen ,
  • SUN Jinyuan ,
  • SUN Baoguo
Expand
  • 1(Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China)
    2(Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2022-09-21

  Revised date: 2022-11-04

  Online published: 2023-06-30

Fold

摘要

4-甲/乙基愈创木酚是浓香型白酒中重要的风味和健康成分,是影响白酒烟熏、丁香风味及抗氧化、抗炎等健康特性的重要因素,但其在浓香型白酒发酵过程中的代谢规律不清晰。因此,该文首先采用真空辅助吸附萃取分析法(vacuum assisted adsorption extraction,VASE)结合GC-MS分析揭示浓香型白酒发酵过程中4-甲/乙基愈创木酚及其前体物质的变化规律。研究发现:(1)4-甲/乙基愈创木酚的前体物质(阿魏酸、4-乙烯基愈创木酚)是由原料提供的,其中对阿魏酸的贡献粮食约为65.13%、大曲20.69%、稻壳14.18%;对于4-乙烯基愈创木酚的贡献稻壳最大,约为98.29%、大曲0.28%、粮食1.33%;(2)发酵过程中,4-甲/乙基愈创木酚主要在窖池发酵阶段产生,尤其是于窖池发酵后期产生,4-甲基愈创木酚由53.63 μg/kg增长到93.78 μg/kg,生成率达74.86%,4-乙基愈创木酚的含量由13.14 μg/kg达到53.98 μg/kg,生成率超过300%。该研究系统揭示了浓香型白酒发酵过程中4-甲/乙基愈创木酚及其前体物质的变化规律,为调控4-甲/乙基愈创木酚代谢提高浓香型白酒风味健康品质具有重要意义。

关键词： 酒醅; 真空辅助吸附萃取分析法; 4-甲基愈创木酚; 4-乙基愈创木酚; 高效液相色谱; 气相色谱-质谱

本文引用格式

闫如毓 , 郝慧宜 , 苗子健 , 王柏文 , 孙金沅 , 孙宝国 . 浓香型白酒发酵过程中4-甲/乙基愈创木酚的代谢规律分析[J]. 食品与发酵工业, 2023 , 49(11) : 41 -46 . DOI: 10.13995/j.cnki.11-1802/ts.033714

Abstract

4-methyl /ethyl guaiacol is an important flavor and health component in strong flavor Baijiu, which affects the health characteristics of strong flavor Baijiu, such as smoke, clove flavor, antioxidant, and anti-inflammatory. However, the change rule of 4-methyl/ethyl guaiacol in strong flavor Baijiu fermentation is not clear. Therefore, this paper first adopted vacuum assisted adsorption extraction (VASE) analysis combined with GC-MS to reveal the changing rule of 4-methyl/ethyl guaiacol and its precursors in the fermentation process of strong flavor Baijiu. The results showed that the precursors of 4-methyl/ethyl guaiacol were provided by raw materials, the contribution to ferulic acid was 65.13% for grain, 20.69% for Daqu and 14.18% for rice husk. The contribution of rice husk, Daqu, and grain to 4-vinyl guaiacol was 98.29%, 0.28% and 1.33%, respectively. 4-Methyl/ethyl guaiacol was mainly produced in cellar fermentation stage, especially in the late pit fermentation, 4-methyl guaiacol increased from 53.63 μg/kg to 93.78 μg/kg with a yield of 74.86%, and 4-ethyl guaiacol increased from 13.14 μg/kg to 53.98 μg/kg with a yield of more than 300%. This study systematically revealed the changes of 4-methyl/ethyl guaiacol and its precursors during the fermentation of strong flavor Baijiu, which is of great significance for improving the flavor and health quality of strong flavor Baijiu.

Key words： Jiupei; vacuum assisted adsorption extraction; 4-methyl guaiacol; 4-ethyl guaiacol; HPLC; GC-MS

参考文献

[1] 胡景辉, 陈禹锜, 薛新新, 等.浓香型白酒发展概述[J].中国酿造, 2022, 41(6):24-30.
HU J H, CHEN Y Q, XUE X X, et al.Overview of development of strong-flavor Baijiu[J].China Brewing, 2022, 41(6):24-30.
[2] 吴继红, 黄明泉, 郑福平, 等.健康白酒的研究进展[J].食品科学技术学报, 2019, 37(2):17-23.
WU J H, HUANG M Q, ZHENG F P, et al.Research progress of healthy Baijiu[J].Journal of Food Science and Technology, 2019, 37(2):17-23.
[3] 张杰, 程伟, 潘天全, 等.浓香型白酒风味成分研究现状及展望[J].酿酒, 2019, 46(1):29-32.
ZHANG J, CHENG W, PAN T Q, et al.Research progress about flavor substances of strong flavour Chinese spirits[J].Liquor Making, 2019, 46(1):29-32.
[4] 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.
[5] 孙宝国, 黄明泉, 王娟.白酒风味化学与健康功效研究进展[J].中国食品学报, 2021, 21(5):1-13.
SUN B G, HUANG M Q, WANG J.Research progress on flavor chemistry and healthy function of Baijiu[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(5):1-13.
[6] 史冬梅, 王松, 赵东瑞, 等.GC-MS/SIM法检测103种白酒中6种酚类化合物[J].中国食品学报, 2019, 19(4):235-248.
SHI D M, WANG S, ZHAO D R, et al.Determination of 6 phenols in 103 kinds of Chinese Baijiu by GC-MS/SIM[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(4):235-248.
[7] JIANG Y S, ZHAO D R, SUN J Y, et al.Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4-methylguaiacol, 4-ethylguaiacol, and vanillin[J].Food Science & Nutrition, 2019, 7(7):2 391-2 403.
[8] ZHAO D R, JIANG Y S, SUN J Y, et al.Anti-inflammatory mechanism involved in 4-ethylguaiacol-mediated inhibition of LPS-induced inflammation in THP-1 cells[J].Journal of Agricultural and Food Chemistry, 2019, 67(4):1 230-1 243.
[9] 姜利, 刘国英, 王志强, 等.白酒中挥发性酚类化合物馏出规律与含量水平探究[J].酿酒, 2019, 46(2):115-117.
JIANG L, LIU G Y, WANG Z Q, et al.Study on the distillation regularity and content level of volatile phenol compounds in liquor[J].Liquor Making, 2019, 46(2):115-117.
[10] 王松, 史冬梅, 刘国英, 等.液液微萃取分析不同层酒醅原酒的挥发性成分[J].精细化工, 2020, 37(5):1 010-1 017.
WANG S, SHI D M, LIU G Y, et al.Analysis of volatile components of base distillates from different layers of Jiupei via liquid-liquid microextraction[J].Fine Chemicals, 2020, 37(5):1 010-1 017.
[11] 孙金沅, 王松, 陈璐, 等.SAFE法结合GC-MS定量酒醅中39种挥发性生物活性成分[J].中国酿造, 2019, 38(12):140-147.
SUN J Y, WANG S, CHEN L, et al.Quantification of 39 volatile bioactive components in Jiupei by SAFE combined with GC-MS[J].China Brewing, 2019, 38(12):140-147.
[12] 孙啸涛, 王宗元, 刘淼, 等.涡旋辅助液液微萃取结合GC-MS法检测67种白酒中四甲基吡嗪、4-甲基愈创木酚和4-乙基愈创木酚[J].食品科学, 2017, 38(18):73-79.
SUN X T, WANG Z Y, LIU M, et al.Determination of tetramethylpyrazine-4-methyl guaiacol and 4-ethyl guaiacol in 67 Chinese Baijiu samples by vortex assisted liquid-liquid microextration combined with gas chromatography-mass spectrometry[J].Food Science, 2017, 38(18):73-79.
[13] 吴子阳, 何菲, 李贺贺, 等.采用固相萃取结合高效液相色谱测定清香型白酒中酚类活性化合物[J].分析化学, 2020, 48(10):1 400-1 408.
WU Z Y, HE F, LI H H, et al.Determination of phenolic active compounds in light-aroma Baijiu by solid phase extraction-high performance liquid chromatography[J].Chinese Journal of Analytical Chemistry, 2020, 48(10):1 400-1 408.
[14] ZHAO D R, JIANG Y S, SUN J Y, et al.Elucidation of the anti-inflammatory effect of vanillin in Lps-activated THP-1 cells[J].Journal of Food Science, 2019, 84(7):1 920-1 928.
[15] BOUDAOUD S, AOUF C, DEVILLERS H, et al.Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation[J].Food Microbiology, 2021, 98:103790.
[16] TRUJILLO-RODRÍGUEZ M J, PINO V, PSILLAKIS E, et al.Vacuum-assisted headspace-solid phase microextraction for determining volatile free fatty acids and phenols.Investigations on the effect of pressure on competitive adsorption phenomena in a multicomponent system[J].Analytica Chimica Acta, 2017, 962:41-51.
[17] CHEN L, WANG Z, LIAO P F, et al.The effect of saliva on the aroma release of esters in simulated Baijiu under the impact of high ethanol concentration[J].Journal of Food Composition and Analysis, 2021, 104:104134.
[18] 阿迪拉·吐尔逊塔依, 田永芝, 何诗冰, 等.响应面法优化新疆阿魏中阿魏酸的提取工艺及其抑制酪氨酸酶活性研究[J].化学与生物工程, 2021, 38(3):33-39.
TUERXUNTAYI A, TIAN Y Z, HE S B, et al.Optimization in extraction process of ferulic acid from ferula sinkiangensis K.M.Shen.by response surface methodology and its inhibition of tyrosinase activity[J].Chemistry & Bioengineering, 2021, 38(3):33-39.
[19] 肖澎, 袁华伟, 何桂强, 等.4-乙基愈创木酚转化菌的筛选、鉴定及转化性能的研究[J].食品与发酵工业, 2014, 40(6):44-49.
XIAO P, YUAN H W, HE G Q, et al.Screening identification and the conversional properties of a Bacillus subtilis strain producing 4-ethylguaiacol[J].Food and Fermentation Industries, 2014, 40(6):44-49.
[20] 周金虎, 李良, 方尚玲, 等.窖泥中高产愈创木酚类功能菌的筛选与鉴定[J].食品与发酵工业, 2019, 45(3):64-70.
ZHOU J H, LI L, FANG S L, et al.Screening and identification of functional boateria with high yield guaiacol in the mud[J].Food and Fermentation Industries, 2019, 45(3):64-70.
[21] XU S S, ZHANG M Z, XU B Y, et al.Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei[J].Food Research International, 2022, 156:111162.
[22] WU Q, ZHU Y, FANG C, et al.Can we control microbiota in spontaneous food fermentation?—Chinese liquor as a case example[J].Trends in Food Science & Technology, 2021, 110:321-331.
[23] 韩兴林, 崔磊, 常强, 等.浓香白酒发酵过程中酒醅微生物结构分析[J].酿酒, 2021, 48(1):81-86.
HAN X L, CUI L, CHANG Q, et al.Structural analysis for microorganisms in fermented grains of Chinese strong-flavor Baijiu fermentation[J].Liquor Making, 2021, 48(1):81-86.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司